Introduction
First Course: Foodstuffs
1. Divine Food: Making and Tasting Honey in the Cantigas de Santa Maria
Ryan Giles
2. European Perspectives on the Olla Podrida and Other Early Modern Spanish Fare
Carolyn Nadeau
3. The Politics of the Origins of Maize
John Slater
Second Course: What to Eat and How
4. 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 Alarcón
Fernando 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 Age
Frederick A. de Armas
Third Course: Modern Appetites and Culinary Fashions
7. Extravagant Appetites, Hunger, and Identity: Food in Bourbon Spain
James Mandrell
8. The Representation of Gastronomy and Urbanity in the Journalistic Articles of Mariano José de Larra (1808–1837): Analysis of a Modern Perspective
Íñigo Sánchez-Llama
9. The Meaning of Meals in Galdós’s El amigo Manso
Dorota Heneghan
10. The Palate of Memory: Gastronomy and Cultural Criticism in Manuel Vásquez Montalbán
José Colmeiro
Contributors
