Food, Texts, and Cultures in Latin America and Spain

AvRafael Climent-Espino,Ana M. Gómez-Bravo

Inbunden, Engelska, 2020

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Beskrivning

The fourteen essays in Food, Texts, and Cultures in Latin America and Spain showcase the eye-opening potential of a food lens within colonial studies, ethnic and racial studies, gender and sexuality studies, and studies of power dynamics, nationalisms and nation building, theories of embodiment, and identity. In short, Food, Texts, and Cultures in Latin America and Spain grapples with an emerging field in need of a foundational text, and does so from multiple angles.The studies span from the Middle Ages to the twenty-first century, and the contributing scholars occupy diverse fields within Latin American and Hispanic Studies. As such, their essays showcase eclectic critical and theoretical approaches to the subject of Latin American and Iberian food.Food, Texts, and Cultures in Latin America and Spain also introduces the first English-language publication of works from such award-winning scholars as Adolfo Castañón of the Mexican Academy of Language; Sergio Ramírez, winner of the 2017 Miguel de Cervantes Prize in Literature; and Carmen Simón Palmer, winner of the 2015 Julián Marías Prize for Research.

Produktinformation

Utgivningsdatum:2020-04-15
Mått:152 x 229 x undefined mm
Vikt:728 g
Format:Inbunden
Språk:Engelska
Antal sidor:340
Förlag:Vanderbilt University Press
ISBN:9780826522818

Utforska kategorier

Kulturvetenskap inom Samhälle och politik
Kokböcker inom Mat och dryck
Etnicitet inom Samhälle och politik

Mer om författaren

Rafael Climent-Espino is associate professor in Spanish and Portuguese at Baylor University. He is the author of Del manuscrito al libro: Materialidad del texto y crítica genética en la novela iberoamericana, 1969–1992.Ana M. Gómez-Bravo is professor of Spanish at the University of Washington. Her most recent book is Comida y cultura en el mundo hispánico.

Innehållsförteckning

Introduction: Food Studies in Latin American and Spanish Contexts1. Food, Blood, and a Jewish Raza in Fifteenth-Century Spain2. Taste and Taxonomy of Native Food in Hispanic America: 1492–16403. Still Life, Food, and Fiction: Diversions from the Colonial Baroque4. Furniture and Equipment in the Royal Kitchens of Early Modern Spain5. Enlightened Meals: Literary Perspectives on Food in Eighteenth-Century Spain6. Madrid: Cuisine as Cultural Melting Pot7. Beyond the Recipes: Authorship, Text, and Context in Canonical Spanish Cookbooks8. Cooks and Ladies: The Writing of Culinary Knowledge in Argentina in the Late Nineteenth and Early Twentieth Centuries9. The Evolution of Mexican Cuisine: Five Gastronomical Seasons, Mole, Pozole, Tamal, Tortilla, and Chile Relleno10. What the Palate Knows: Nicaragua’s Culinary Cultures11. A Gastrocritical Reading of Miguel Ángel Asturias’s Early Narrative: Legends of Guatemala, The President, and Men of Maize12. On Hunger and Brazilian Literature13. Food in Recent Cuban Literature (1990–2016): From Hero in the Special Period Fiction to Almost Zero in the Generation ZeroIndex