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, 2014–2017) and the University of Alcalá (2017–), where he currently teaches subjects related to the ancient and mediaeval worlds. As a researcher, he has worked with late antique and mediaeval pedagogical texts on the moral formation of ancient and mediaeval man. He has also researched the development of the courtly model in mediaeval Europe, the influence of classical authors in the Middle Ages and the development of Spanish humanism in the fifteenth and sixteenth centuries.

• IntroductionTHE IBERIAN PENINSULA AND THE FIRST GLOBAL KITCHEN, OR THE OLD WORLD VERSUS NEW WORLDSGuillermo Alvar NuñoChapter 1From a Mediterranean to a European Cuisine, from Spain to the Americas. Some Remarks about Food in the First GlobalisationMaría Ángeles Pérez SamperChapter 2At the Table with New Social Classes. Giovanni Boccaccio’s Decameron and the Description of Meals for a Thriving BourgeoisieCarmen F. Blanco ValdésChapter 3Eating Culture in Late Middle Ages and Early Renaissance PortugalLuis Correia de SousaChapter 4SELF-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 CASACristina Moya GarcíaChapter 5The Regulation of Morals during the Reign of the Catholic Monarchs: Food and Clothing in Hernando de Talavera’s Tractado provechosoTeresa Jiménez CalventeChapter 6At the Table of a Noble Castilian Household. The Lords of Marchena and the Use of Courtliness as a Strategy for PowerJuan Luis Carriazo RubioChapter 7Food in short chivalric narrative: an exploration of uncharted territoryKarla Xiomara Luna MariscalChapter 8Aphrodisiacs in Amatus Lusitanus: Ceres, Bacchus and food mythsAna Isabel Martín FerreiraChapter 9Feasts turned to Stone: Food in Sculpture Cycles from Seville to New SpainJuan Clemente Rodríguez EstévezChapter 10Cassava: a major staple in pre- and post-conquest AmericaRudy ChauletChapter 11When the Land of the Sunset met the Land of the Rising Sun. Food in the Cultural Encounter between Iberians and the JapaneseAntonio Doñas

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, 2014–2017) and the University of Alcalá (2017–), where he currently teaches subjects related to the ancient and mediaeval worlds. As a researcher, he has worked with late antique and mediaeval pedagogical texts on the moral formation of ancient and mediaeval man. He has also researched the development of the courtly model in mediaeval Europe, the influence of classical authors in the Middle Ages and the development of Spanish humanism in the fifteenth and sixteenth centuries.

• IntroductionTHE IBERIAN PENINSULA AND THE FIRST GLOBAL KITCHEN, OR THE OLD WORLD VERSUS NEW WORLDSGuillermo Alvar NuñoChapter 1From a Mediterranean to a European Cuisine, from Spain to the Americas. Some Remarks about Food in the First GlobalisationMaría Ángeles Pérez SamperChapter 2At the Table with New Social Classes. Giovanni Boccaccio’s Decameron and the Description of Meals for a Thriving BourgeoisieCarmen F. Blanco ValdésChapter 3Eating Culture in Late Middle Ages and Early Renaissance PortugalLuis Correia de SousaChapter 4SELF-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 CASACristina Moya GarcíaChapter 5The Regulation of Morals during the Reign of the Catholic Monarchs: Food and Clothing in Hernando de Talavera’s Tractado provechosoTeresa Jiménez CalventeChapter 6At the Table of a Noble Castilian Household. The Lords of Marchena and the Use of Courtliness as a Strategy for PowerJuan Luis Carriazo RubioChapter 7Food in short chivalric narrative: an exploration of uncharted territoryKarla Xiomara Luna MariscalChapter 8Aphrodisiacs in Amatus Lusitanus: Ceres, Bacchus and food mythsAna Isabel Martín FerreiraChapter 9Feasts turned to Stone: Food in Sculpture Cycles from Seville to New SpainJuan Clemente Rodríguez EstévezChapter 10Cassava: a major staple in pre- and post-conquest AmericaRudy ChauletChapter 11When the Land of the Sunset met the Land of the Rising Sun. Food in the Cultural Encounter between Iberians and the JapaneseAntonio Doñas

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, 2014–2017) and the University of Alcalá (2017–), where he currently teaches subjects related to the ancient and mediaeval worlds. As a researcher, he has worked with late antique and mediaeval pedagogical texts on the moral formation of ancient and mediaeval man. He has also researched the development of the courtly model in mediaeval Europe, the influence of classical authors in the Middle Ages and the development of Spanish humanism in the fifteenth and sixteenth centuries.

• IntroductionTHE IBERIAN PENINSULA AND THE FIRST GLOBAL KITCHEN, OR THE OLD WORLD VERSUS NEW WORLDSGuillermo Alvar NuñoChapter 1From a Mediterranean to a European Cuisine, from Spain to the Americas. Some Remarks about Food in the First GlobalisationMaría Ángeles Pérez SamperChapter 2At the Table with New Social Classes. Giovanni Boccaccio’s Decameron and the Description of Meals for a Thriving BourgeoisieCarmen F. Blanco ValdésChapter 3Eating Culture in Late Middle Ages and Early Renaissance PortugalLuis Correia de SousaChapter 4SELF-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 CASACristina Moya GarcíaChapter 5The Regulation of Morals during the Reign of the Catholic Monarchs: Food and Clothing in Hernando de Talavera’s Tractado provechosoTeresa Jiménez CalventeChapter 6At the Table of a Noble Castilian Household. The Lords of Marchena and the Use of Courtliness as a Strategy for PowerJuan Luis Carriazo RubioChapter 7Food in short chivalric narrative: an exploration of uncharted territoryKarla Xiomara Luna MariscalChapter 8Aphrodisiacs in Amatus Lusitanus: Ceres, Bacchus and food mythsAna Isabel Martín FerreiraChapter 9Feasts turned to Stone: Food in Sculpture Cycles from Seville to New SpainJuan Clemente Rodríguez EstévezChapter 10Cassava: a major staple in pre- and post-conquest AmericaRudy ChauletChapter 11When the Land of the Sunset met the Land of the Rising Sun. Food in the Cultural Encounter between Iberians and the JapaneseAntonio Doñas