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Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Surveys the archaeology of food: its methods and its themes (economics, politics, status, identity, gender, ethnicity, ritual, religion).
In three volumes of expert, innovative scholarship, Literary Cultures of Latin America offers a multidisciplinary reference on one of the most distinctive literary cultures in the world. In topically arranged articles written by a team of international scholars, Literary Cultures of Latin America explores the shifting problems that have arisen across national borders, geographic regions, time periods, linguistic systems, and cultural traditions in literary history. Bucking the tradition of focusing almost exclusively on the great canons of literature, this unique reference work casts its net wider, exploring pop culture, sermons, scientific essays, and more. While collaborators are careful to note that these volumes offer only a snapshot of the diverse body of Latin American literature, Literary Cultures of Latin America highlights unique cultural perspectives that have never before received academic attention. Comprised of signed articles each with complete bibliographies, this unique reference also takes into account relevant political, anthropological, economic, geographic, historical, demographic, and sociological research in order to understand the full context of each community's literature.
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
For public and school libraries, this resource reflects recent changes in Library of Congress subject headings and authority files, and provides bilingual information essential to reference librarians and catalogers serving Spanish speakers. Libraries must provide better access to their collections for all users, including Spanish-language materials. The American Library Association has recognized this increasing need. Subject Headings for School and Public Libraries: Bilingual Fourth Edition is the only resource available that provides both authorized and reference entries in English and Spanish. A first-check source for the most frequently used headings needed in school and public libraries, this book incorporates thousands of new and revised entries to assist in applying LCSH and CSH headings. Of the approximately 30,000 headings listed, most include cross-references, and all of the cross-reference terms are translated. MARC21 tags are included for all authorized entries to simplify entering them into computerized catalogs, while indexes to all headings and free-floating subdivisions are provided in translation from Spanish to English. This book gives librarians access to accurate translations of the subject terms printed in books published and cataloged in English-speaking countries—invaluable information in settings with Spanish-speaking patrons.
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.