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.

• 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

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.

• 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