Food, texts, and cultures in Latin America and Spain
"Approaches Hispanic and Latin American food from the perspective of literary and cultural studies. Fourteen essays apply a food lens to colonial studies, ethnic and racial studies, gender and sexuality studies, and studies of power dynamics, nationalisms and nation building, theories of embodi...
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| Format: | Buch |
| Sprache: | English |
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Nashville, Tennessee
Vanderbilt University Press
[2020]
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Inhaltsangabe:
- Food, blood and a Jewish Raza in fifteenth-century Spain / Ana M. Gómez-Bravo
- Taste and taxonomy of native food in Hispanic America : 1492-1640 / Gregorio Saldarriaga Escobar
- Still life, food and fiction : diversions from the colonial Baroque / Rodrigo Labriola
- Furniture and equipment in the royal kitchens of early modern Spain / Carolyn Nadeau
- Enlightened meals : literary perspectives on food in eighteenth-century Spain / María Ángeles Pérez Samper
- Madrid : cuisine as cultural melting pot / María Del Carmen Simón Palmer
- Beyond the recipes : authorship, text and context in canonical Spanish cookbooks / María Paz Moreno
- Cooks and ladies : the writing of culinary knowledge in Argentina in the late nineteenth and early twentieth centuries / Paula Caldo
- The evolution of Mexican cuisine : five gastronomical seasons, mole, pozole, tamal, tortilla, and chile relleno / Adolfo Castañón
- What the palate knows : Nicaragua's culinary cultures / Sergio Ramírez
- A gastrocritical reading of Miguel Angel Asturias's early narrative : Legends of Guatemala, The president, and Men of maize / Rafael Climent-Espino
- On hunger and Brazilian literature / Sabrina Sedlmayer
- Food in recent Cuban literature (1990-2016) : from hero in the special period fiction to almost zero in the generation zero / Rita De Maeseneer