Gastronomical Arts in Spain

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.

• Introduction First Course: Foodstuffs1. Divine Food: Making and Tasting Honey in the Cantigas de Santa MariaRyan Giles 2. European Perspectives on the Olla Podrida and Other Early Modern Spanish FareCarolyn Nadeau 3. The Politics of the Origins of MaizeJohn Slater Second Course: What to Eat and How4. Dietetic Prescriptions for the Ruling Elite of the Kingdom of Navarra during the First Half of the Sixteenth Century: The Cases of Juan Rena and Juan de AlarcónFernando Serrano Larráyoz 5. Etiquette on the Stage: Spanish Renaissance Theatre and the History of Manners Julio Vélez-Sainz 6. Celestial and Transgressive Banquets in the Theatre of the Spanish Golden AgeFrederick A. de Armas Third Course: Modern Appetites and Culinary Fashions7. Extravagant Appetites, Hunger, and Identity: Food in Bourbon SpainJames Mandrell 8. The Representation of Gastronomy and Urbanity in the Journalistic Articles of Mariano José de Larra (1808–1837): Analysis of a Modern PerspectiveÍñigo Sánchez-Llama 9. The Meaning of Meals in Galdós’s El amigo MansoDorota Heneghan 10. The Palate of Memory: Gastronomy and Cultural Criticism in Manuel Vásquez MontalbánJosé Colmeiro Contributors

"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)