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Forging communities : food and representation in medieval and early modern Southwestern Europe

Author: Montserrat Piera
Publisher: Fayetteville : The University of Arkansas, 2018.
Series: Food and foodways (Fayetteville, Ark.)
Edition/Format:   eBook : Document : State or province government publication : EnglishView all editions and formats
Summary:
Forging Communitiesexplores the importance of the cultivation, provision, trade, and exchange of foods and beverages to mankind's technological advancement, violent conquest, and maritime exploration. The thirteen essays here show how the sharing of food and drink forged social, religious, and community bonds, and how ceremonial feasts as well as domestic daily meals strengthened ties and solidified ethnoreligious  Read more...
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Genre/Form: Electronic books
History
Additional Physical Format: Print version:
Forging communities
(DLC) 2018001567
(OCoLC)1020300547
Material Type: Document, Government publication, State or province government publication, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Montserrat Piera
ISBN: 9781610756426 1610756428
OCLC Number: 1048402448
Description: 1 online resource (xi, 335 pages)
Contents: Intro; Contents; Series Editors' Preface; Acknowledgments; Introduction: Montserrat Piera; Part I: Connections and Transitions in Muslim, Hebrew, and Christian Communities; Chapter 1. From Kitāb al-tabīj to the Llibre de Sent Soví: Continuities and Shifts in the Earliest Iberian Cooking Manuals / Carolyn A. Nadeau; Chapter 2. Food and Death: Foodways and Communities in the Danza general de la muerte / Michelle M. Hamilton and María Morrás; Chapter 3. "Los que comedes mi pan": Food References in the Romancero / Hilary Pomeroy Chapter 4. Magical Morsels: Food in Morisco Aljamiado Incantations / Veronica MenaldiPart II: Food Choices: Ideals and Practices in Monastic and Lay Communities; Chapter 5. Notions of Nutrition and the Properties of Food in the Middle Ages / Donna M. Rogers; Chapter 6. Alleviating Hunger without Pleasing the Palate: The Dietetic Proposal of the Cistercian Order in the First Half of the Twelfth Century / Antoni Riera i Melis; Chapter 7. Salty, Sweet, and Spicy: Flavors in Benedictine Cuisine in Catalonia at the End of the Middle Ages / Ramón A. Banegas López Chapter 8. Breaking Nonnatural Bread: Alimentary Hygiene and Radical Individualism in Juan de Aviñon's Medicina sevillana / Michael SolomonChapter 9. Eating for Success: Where, When, and What to Eat in Early Modern Spain / Patricia Moore-Martínez; Part III: Food as Fetish: Gendering Sexual Desire through Food; Chapter 10. "A Whim for Strawberries": At the Literary Table in Les quinze joies de mariage / Nelly Labère; Chapter 11. Have a Heart!: Love, Lust, and the Properties of Heart Consumption from Guillem de Cabestany to Curial e Güelfa / Montserrat Piera Chapter 12. Aphrodisiacs in Medieval Iberian Texts / Amy I. AronsonChapter 13. Gendering Fasting: The Medieval Battles of Flesh and Lent / Ana Pairet; Postscript; Notes; Bibliography; Contributors; Index
Series Title: Food and foodways (Fayetteville, Ark.)
Other Titles: Food and representation in medieval and early modern Southwestern Europe
Responsibility: edited by Montserrat Piera.

Abstract:

Explores the importance of the cultivation, provision, trade, and exchange of foods and beverages to technological advancement, conquest, and maritime exploration. These essays show how the sharing  Read more...

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"Forging Communities presents the reader with a wide-ranging collection of essays in which the individual authors draw from material as diverse as cookbooks, literature, and religious, scientific, Read more...

 
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