Food, Texts, and Cultures in Latin America and Spain

Introduction: Food Studies in Latin American and Spanish Contexts
1. Food, Blood, and a Jewish Raza in Fifteenth-Century Spain, by Ana M. Gómez-Bravo
2. Taste and Taxonomy of Native Food in Hispanic America: 1492–1640, by Gregorio Saldarriaga Escobar
3. Still Life, Food, and Fiction: Diversions from the Colonial Baroque, by Rodrigo Labriola
4. Furniture and Equipment in the Royal Kitchens of Early Modern Spain, by Carolyn A. Nadeau
5. Enlightened Meals: Literary Perspectives on Food in Eighteenth-Century Spain, by María Ángeles Pérez Samper
6. Madrid: Cuisine as Cultural Melting Pot, by María del Carmen Simón Palmer
7. Beyond the Recipes: Authorship, Text, and Context in Canonical Spanish Cookbooks, by María Paz Moreno
8. Cooks and Ladies: The Writing of Culinary Knowledge in Argentina in the Late Nineteenth and Early Twentieth Centuries, by Paula Caldo
9. The Evolution of Mexican Cuisine: Five Gastronomical Seasons, Mole, Pozole, Tamal, Tortilla, and Chile Relleno, by Adolfo Castañón
10. What the Palate Knows: Nicaragua’s Culinary Cultures, by Sergio Ramírez
11. A Gastrocritical Reading of Miguel Ángel Asturias’s Early Narrative: Legends of Guatemala, The President, and Men of Maize, by Rafael Climent-Espino
12. On Hunger and Brazilian Literature, by Sabrina Sedlmayer
13. Food in Recent Cuban Literature (1990–2016): From Hero in the Special Period Fiction to Almost Zero in the Generation Zero, by Rita De Maeseneer
Index