Table of Contents

Preface

1. El Ante: The Rise of Cooking Manuals in Spain

2. “Una olla de algo mÁs vaca que carnero”: Privileging Meat in the Early Modern Diet

3. “SalpicÓn las mÁs noches”: Salads, Vegetables, and New World Contributions to Spanish Fare

4. “Duelos y quebrantos los sÁbados”: Jewish and Muslim Influences on Early Modern Eating Habits

5. “Lantejas los viernes”: Perceptions of Health and Christian Abstinence

6. “AlgÚn palomino de aÑadidura los domingos”: The Theatrics of Food and Celebration

7. La sobremesa: Final Reflections on the Discourse of Food in Early Modern Spain

Promotional Information

"Food Matters is not only a study about food in early modern Spain, but also a reflection on how eating and drinking became symbols and makers of class, ethnicity, and what it meant to be 'Spanish.' This is interdisciplinary research that will delight the social historian and the literary critic in equal parts." -- Enrique Garc a Santo-Tomas, Department of Romance Languages and Literatures, University of Michigan "This is a highly original study of early modern cultural and literary history through an examination of early modern gastronomical practices. Delving into a wide array of sources, from cookbooks and advice manuals to travel logs and classical works of fiction, the book elucidates how food matters to the construction of identity, social class, and the development of fiction. A compelling and unique contribution to our understanding of Spain's culinary heritage." -- Adrienne L. Mart n, Department of Spanish and Portuguese, University of California, Davis "Carolyn Nadeau's book is a fascinating inquiry into the eating practices of the evolving Spanish nation. Parsing the opening paragraph of Cervantes' Don Quixote for continued sustenance, she demonstrates food's importance in the creation of social national identity as well as in the greatest novel of all time." -- Steven Wagschal, Department of Spanish and Portuguese, Indiana University

About the Author

Carolyn A. Nadeau is a Byron S. Tucci Professor of Spanish at Illinois Wesleyan University.

Reviews

"Food Matters is not only a study about food in early modern Spain, but also a reflection on how eating and drinking became symbols and makers of class, ethnicity, and what it meant to be 'Spanish.' This is interdisciplinary research that will delight the social historian and the literary critic in equal parts."--Enrique García Santo-Tomas, Department of Romance Languages and Literatures, University of Michigan
"This is a highly original study of early modern cultural and literary history through an examination of early modern gastronomical practices. Delving into a wide array of sources, from cookbooks and advice manuals to travel logs and classical works of fiction, the book elucidates how food matters to the construction of identity, social class, and the development of fiction. A compelling and unique contribution to our understanding of Spain's culinary heritage."--Adrienne L. Martín, Department of Spanish and Portuguese, University of California, Davis
"Carolyn Nadeau's book is a fascinating inquiry into the eating practices of the evolving Spanish nation. Parsing the opening paragraph of Cervantes' Don Quixote for continued sustenance, she demonstrates food's importance in the creation of social national identity as well as in the greatest novel of all time."--Steven Wagschal, Department of Spanish and Portuguese, Indiana University