SPAN 310: The History, Language and Culture of Food: Books and Ebooks

*Full-text available at EBSCOhost*
Research on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food.At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. People perceived themselves and others as belonging to clearly defined categories of gender, status, age, occupation, and religion, and each of these categories carried certain assumptions about proper behavior and appropriate relationships with others. Food choices and dining customs were effective and visible ways of displaying these behaviors in the choreography of everyday life. In contexts from funerals to festivals to their treatment of the poor, Spaniards used food to display their wealth, social connections, religious affiliation, regional heritage, and membership in various groups and institutions and to reinforce perceptions of difference. Research on European food culture has been based largely on studies of England, France, and Italy, but more locally on Spain. Jodi Campbell combines these studies with original research in household accounts, university and monastic records, and municipal regulations to provide a broad overview of Spanish food customs and to demonstrate their connections to identity and social change in the sixteenth and seventeenth centuries.

*Full-text available at EBSCOhost*
Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.

A three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines. For students and general readers.

This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics.

*Full-text available at EBSCOhost*
There is growing interest in heritage language learners—individuals who have a personal or familial connection to a nonmajority language. Spanish learners represent the largest segment of this population in the United States. In this comprehensive volume, experts offer an interdisciplinary overview of research on Spanish as a heritage language in the United States. They also address the central role of education within the field. Contributors offer a wealth of resources for teachers while proposing future directions for scholarship.