Food Studies in Latin American and Spanish Contexts

c o n ten ts Introduction: Food Studies in Latin American and Spanish Contexts 1 1. Food, Blood, and a Jewish Raza in Fifteenth-Century Spain 39 ana M. G ó M e z - b r aVo 2. Taste and Taxonomy of Native Food in Hispanic America: 1492–1640 G r e G or i o s a l da r r i aGa e s c o b a r 76 3. Still Life, Food, and Fiction: Diversions from the Colonial Baroque r o d r i Go l a b r i o l a 99 4. Furniture and Equipment in the Royal Kitchens of Early Modern Spain c ar oly n a . n a d eaU 115 5. Enlightened Meals: Literary Perspectives on Food in Eighteenth-Century Spain Ma r í a Án G e l es P ér ez s aM P er 150 6. Madrid: Cuisine as Cultural Melting Pot 178 Ma r í a d e l c a r Men s iM ó n Pa l M e r 7. Beyond the Recipes: Authorship, Text, and Context in Canonical Spanish Cookbooks Ma r í a Paz M o r en o 201 8. Cooks and Ladies: The Writing of Culinary Knowledge in Argentina in the Late Nineteenth and Early Twentieth Centuries PaU l a c a l d o 220 9. The Evolution of Mexican Cuisine: Five Gastronomical Seasons, Mole, Pozole, Tamal, Tortilla, and Chile Relleno ad o l f o ca s ta ñ ó n 10. What the Palate Knows: Nicaragua’s Culinary Cultures 238 272 se r G i o r a M í r e z 11. A Gastrocritical Reading of Miguel Ángel Asturias’s Early Narrative: Legends of Guatemala, The President, and Men of Maize r af ae l c l i M e n t - e s P i n o 12. On Hunger and Brazilian Literature 295 318 sa b r i n a s e d l M ay er 13. Food in Recent Cuban Literature (1990–2016): From Hero in the Special Period Fiction to Almost Zero in the Generation Zero r ita d e M a e s e n e er Index 365 340 A foundational text in the emerging field of Latin American and Iberian food studies Food, Texts, and Cultures in Latin America and Spain Edited by Rafael Climent-Espino and Ana M. Gómez-Bravo The fourteen essays in Food, Texts, and within Latin American and Hispanic studCultures in Latin America and Spain ies. As such, their essays showcase eclecshowcase the eye-opening potential of a tic critical and theoretical approaches to food lens within colonial studies, ethnic the subject of Latin American and Iberian and racial studies, gender and sexuality food. studies, and studies of power dynamFood, Texts, and Cultures in Latin ics, nationalisms and nation building, America and Spain also introduces the theories of embodiment, and identity. In first English-language publication of short, Food, Texts, and Cultures in Latin works from such award-winning scholars America and Spain grapples with an as Adolfo Castañón of the Mexican Academerging field in need of a foundational emy of Language; Sergio Ramírez, wintext, and does so from multiple angles. ner of the 2017 Miguel de Cervantes Prize The studies span from the Middle Ages in Literature; and Carmen Simón Palmer, to the twenty-first century, and the con- winner of the 2015 Julián Marías Prize for tributing scholars occupy diverse fields Research. Con tri bu tors Ana M. Gómez-Bravo María Paz Moreno Rafael Climent-Espino Paula Caldo Gregorio Saldarriaga Escobar Adolfo Castañón Rodrigo Labriola Sergio Ramírez Carolyn A. Nadeau Sabrina Sedlmayer María Ángeles Pérez Samper Rita De Maeseneer Publication date: April 15, 2020 378 pages, 6 X 9 inches 9 illustrations, 6 tables Notes, References, Index Hardcover $99.95 978-0-8265-2281-8 Paperback $34.95 978-0-8265-2282-5 Ebook $19.99 978-0-8265-2283-2 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. María del Carmen Simón Palmer New from Vanderbilt University Press! To place your order, please visit www.vanderbiltuniversitypress.com or call 800-848-6224.