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SPAN 340.001: Iberian Cultural Topics: Let’s Talk about Food: Cultural Identity in Spain: Books
Biblioteca Nacional Española-Biblioteca Digital Hispánica
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Keyword Search: food activism spain
Search by LC Subject Heading: Sustainable development -- Mediterranean Region ; Food supply -- Social aspects
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Search by LC Subject Heading: Basque Americans -- West (U.S.) ; Basque Americans
Search for books by an author with an Author search; search for books about a specific person with a Subject search.
Author: Adrià, Ferran, author
Subject: Adrià, Ferran
Course-related Library of Congress Subject Headings
Food habits -- Spain -- History
Food habits -- Iberian Peninsula -- History -- To 1500
Food habits -- Cross-cultural studies
Food consumption -- Cross-cultural studies
Canary Islands -- Emigration and immigration -- History
Books Acquired for SPAN 340
Eso no estaba en mi libro de historia de la cocina española by ISBN: 9788418648175Publication Date: 2022- La cocina musulmana de Occidente : historia de la gastronomía arabigoandaluza byISBN: 9788478988655Publication Date: 2020
La comida de la familia / El equipo de elBulli y Ferran Adrià by ISBN: 9788491870449Publication Date: 2021
Useful Books
World Food by
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
ISBN: 9780765682789Publication Date: 2011-10-15
Food Culture in Spain
Spanish food culture has evolved around strong regional cuisines and representative elements. This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics. Spain's location at the crossroads of Europe and North Africa has made it a gastronomic melting pot, with Arab influences and New World ingredients particularly noted. Readers will learn about the unique food culture in each region and how food practices and dishes in the Iberian Peninsula have developed over the centuries. Typical dishes and drinks, especially the Spanish wines, are described in context, with many accompanying recipes. Gastronomy in Spain has always been of utmost importance. Recently, the new Spanish gastronomy has taken center stage with internationally recognized chefs. Spaniards are shown to be extremely social eaters and drinkers who like to eat out. The everyday routine of eating out, such as at work and school, is clarified as well. Home cooking and the Spanish kitchen get special attention. Finally, although Spanish food has always been associated with the highly touted Mediterranean diet, health concerns about current eating trends are discussed. A timeline, a chronology, and illustrations round out the coverage.
ISBN: 0313328196Publication Date: 2005-01-30
At the First Table by
Research on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food. At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. People perceived themselves and others as belonging to clearly defined categories of gender, status, age, occupation, and religion, and each of these categories carried certain assumptions about proper behavior and appropriate relationships with others. Food choices and dining customs were effective and visible ways of displaying these behaviors in the choreography of everyday life. In contexts from funerals to festivals to their treatment of the poor, Spaniards used food to display their wealth, social connections, religious affiliation, regional heritage, and membership in various groups and institutions and to reinforce perceptions of difference. Research on European food culture has been based largely on studies of England, France, and Italy, but more locally on Spain. Jodi Campbell combines these studies with original research in household accounts, university and monastic records, and municipal regulations to provide a broad overview of Spanish food customs and to demonstrate their connections to identity and social change in the sixteenth and seventeenth centuries.
ISBN: 9780803296619Publication Date: 2017-02-01
Culture of the Fork by
The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed, what the lower classes ate, and what the aristocracy enjoyed.
ISBN: 9780231518451Publication Date: 2001-10-17
Jews, Food, and Spain by
2022 National Jewish Book Award Finalist for Sephardic Culture A fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa. In the absence of any Jewish cookbook from the pre-1492 era, it requires arduous research and a creative but disciplined imagination to reconstruct Sephardic tastes from the past and their survival and transmission in communities around the Mediterranean in the early modern period, followed by the even more extensive diaspora in the New World. In this intricate and absorbing study, Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.
ISBN: 9781644699188Publication Date: 2022-11-22
Sephardi by
In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.
ISBN: 9781644695319Publication Date: 2021-06-15
Writing Galicia into the World by
Writing Galicia explores a part of Europe's cultural and social landscape that has until now remained largely unmapped: the exciting body of creative work emerging since the 1970s from contact between the small Atlantic country of Galicia, in the far north-west of the Iberian peninsula, and the Anglophone world. Unlike the millions who participated in the mass migrations to Latin America during the 19th century, those who left Galicia for Northern Europe in their hundreds of thousands during the 1960s and 1970s have remained mostly invisible both in Galicia and in their host countries. This study traces the innovative mappings of Galician cultural history found in literary works by and about Galicians in the Anglophone world, paying particular attention to the community of 'London Galicians' and their descendants, in works by artists (Isaac Díaz Pardo), novelists (Carlos Durán, Manuel Rivas, Xesús Fraga, Xelís de Toro, Almudena Solana) and poets (Ramiro Fonte, Xavier Queipo, Erin Moure). The central argument of Writing Galicia is that the imperative to rethink Galician discourse on emigration cannot be separated from the equally urgent project to re-examine the foundations of Galician cultural nationalism, and that both projects are key to Galicia's ability to participate effectively in a 21st-century world. Its key theoretical contribution is to model a relational approach to Galician cultural history, which allows us to reframe this small Atlantic culture, so often dismissed as peripheral or minor, as an active participant in a network of relation that connects the local, national and global.
ISBN: 9781846316678Publication Date: 2011-07-15
