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consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals.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.

About the Author
Frederick A. de Armas is Robert O. Anderson Distinguished Service Professor at the University of Chicago.. James Mandrell is an associate professor in the Department of Romance Studies at Brandeis University.

Reviews

"This is an excellent collection of essays that helps us to put together a story about the nature and function of Spanish gastronomy from the medieval period to present-day Spain. The focus is broad yet the chapters are of great interest."

-- Lara Anderson, University of Melbourne * Bulletin of Spanish Studies *



Book Information
ISBN 9781487540524
Author Frederick A. de Armas
Format Hardback
Page Count 304
Imprint University of Toronto Press
Publisher University of Toronto Press
Weight(grams) 560g
Dimensions(mm) 235mm * 159mm * 19mm