Food, Feasting and Table Manners in the Early Renaissance

Auteur

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, 20142017) and the University of Alcalá (2017), where he currently teaches subjects related to the ancient and medieval worlds. As a researcher, he has worked with late antique and medieval pedagogical texts on the moral formation of ancient and medieval man. He has also researched the development of the courtly model in medieval Europe, the influence of classical authors in the Middle Ages and the development of Spanish humanism in the fifteenth and sixteenth centuries.

Texte du rabat

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.

Contenu

Introduction

THE IBERIAN PENINSULA AND THE FIRST GLOBAL KITCHEN, OR THE OLD WORLD VERSUS NEW WORLDS

Guillermo Alvar Nuño

Chapter 1

From a Mediterranean to a European Cuisine, from Spain to the Americas. Some Remarks about Food in the First Globalisation

María Ángeles Pérez Samper

Chapter 2

At the Table with New Social Classes. Giovanni Boccaccio's Decameron and the Description of Meals for a Thriving Bourgeoisie

Carmen F. Blanco Valdés

Chapter 3

Eating Culture in Late Middle Ages and Early Renaissance Portugal

Luis Correia de Sousa

Chapter 4

SELF-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 García

Chapter 5

The Regulation of Morals during the Reign of the Catholic Monarchs: Food and Clothing in Hernando de Talavera's Tractado provechoso

Teresa Jiménez Calvente

Chapter 6

At the Table of a Noble Castilian Household. The Lords of Marchena and the Use of Courtliness as a Strategy for Power

Juan Luis Carriazo Rubio

Chapter 7

Food in short chivalric narrative: an exploration of uncharted territory

Karla Xiomara Luna Mariscal

Chapter 8

Aphrodisiacs in Amatus Lusitanus: Ceres, Bacchus and food myths

Ana Isabel Martín Ferreira

Chapter 9

Feasts turned to Stone: Food in Sculpture Cycles from Seville to New Spain

Juan Clemente Rodríguez Estévez

Chapter 10

Cassava: a major staple in pre- and post-conquest America

Rudy Chaulet

Chapter 11

When the Land of the Sunset met the Land of the Rising Sun. Food in the Cultural Encounter between Iberians and the Japanese

Antonio Doñas