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The present volume focuses on a two-fold issue: food as a cultural element that united Mediterranean European society, and food as a cultural encounter between European explorers and new worlds during the early Renaissance.
List of contents
IntroductionTHE IBERIAN PENINSULA AND THE FIRST GLOBAL KITCHEN, OR THE OLD WORLD VERSUS NEW WORLDS
Guillermo Alvar NuñoChapter 1From a Mediterranean to a European Cuisine, from Spain to the Americas. Some Remarks about Food in the First Globalisation
María Ángeles Pérez SamperChapter 2At the Table with New Social Classes. Giovanni Boccaccio's Decameron and the Description of Meals for a Thriving Bourgeoisie
Carmen F. Blanco ValdésChapter 3Eating Culture in Late Middle Ages and Early Renaissance Portugal
Luis Correia de SousaChapter 4SELF-DISCIPLINE DURING THE REIGN OF THE CATHOLIC MONARCHS: MODESTY AND ATTITUDES TOWARDS FOOD IN HERNANDO DE TALAVERA'S INSTRUCCIÓN QUE ORDENÓ PARA EL REGIMIENTO DE SU CASA
Cristina Moya GarcíaChapter 5The Regulation of Morals during the Reign of the Catholic Monarchs: Food and Clothing in Hernando de Talavera's Tractado provechoso
Teresa Jiménez CalventeChapter 6At the Table of a Noble Castilian Household. The Lords of Marchena and the Use of Courtliness as a Strategy for Power
Juan Luis Carriazo RubioChapter 7Food in short chivalric narrative: an exploration of uncharted territory
Karla Xiomara Luna MariscalChapter 8Aphrodisiacs in Amatus Lusitanus: Ceres, Bacchus and food myths
Ana Isabel Martín FerreiraChapter 9Feasts turned to Stone: Food in Sculpture Cycles from Seville to New Spain
Juan Clemente Rodríguez EstévezChapter 10Cassava: a major staple in pre- and post-conquest America
Rudy ChauletChapter 11When the Land of the Sunset met the Land of the Rising Sun. Food in the Cultural Encounter between Iberians and the Japanese
Antonio Doñas
About the author
Guillermo Alvar Nuño obtained his PhD in Latin Philology from the Complutense University of Madrid. He developed his teaching career at the Université de Franche-Comté (Besançon, France, 2014-2017) and the University of Alcalá (2017-), where he currently teaches subjects related to the ancient and mediaeval worlds. As a researcher, he has worked with late antique and mediaeval pedagogical texts on the moral formation of ancient and mediaeval man. He has also researched the development of the courtly model in mediaeval Europe, the influence of classical authors in the Middle Ages and the development of Spanish humanism in the fifteenth and sixteenth centuries.
Summary
The present volume focuses on a two-fold issue: food as a cultural element that united Mediterranean European society, and food as a cultural encounter between European explorers and new worlds during the early Renaissance.
