James Mandrell – författare

In Don Juan and the Point of Honor, James Mandrell undertakes a systematic examination of the many questions surrounding the legendary character. On the one hand, it might be argued that Don Juan threatens society, since he is supposedly an agent of social anarchy. On the other hand, given his intriguing sexual accomplishments, he could be viewed as a positive expression of life itself. James Mandrell shows what is at stake in the asking of such questions and, moreover, what is at stake in representations and considerations of Don Juan.After a discussion of the ways that Don Juan’s seductive powers infiltrate and influence the interpretations of texts of which he is a part, Mandrell continues with close readings of key Spanish literary works ranging from the seventeenth to the twentieth centuries. All of these works involve interrelated issues as regards Don Juan: the worldly uses and abuses of language; the power of literature to engender and embody other literary texts; seduction and its psychological and social subtexts; and society in relation to Don Juan as well as Don Juan’s role in society. Ultimately, these notions are tied into the concept of honor as it works in literature and society. Mandrell concludes with a study of modern adaptations of Don Juan and his story in various theories of culture, society, and economic organizations. What emerges is a view of Don Juan as a positive social force in patriarchal society and culture—as well as a force operative at the level of desire as it is made manifest in language. Mandrell shows that Don Juan should not be treated as an innocent or outmoded cultural artifact. Instead, he is a character whose story and vicissitudes are still significant in the context of our twenty-first-century world.

The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks.The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony.Structured into three distinct "courses" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries.