Contributions of Medieval Food Manuals to Spain’s Culinary Heritage

Carolyn A Nadeau

Contributions of Medieval Food Manuals to Spain’s Culinary Heritage

Illinois Wesleyan University

Research output: Journal Article › Article › peer-review

Abstract

<div class="line" id="line-5"> This article examines and compares the contributions of five Medieval Muslim and Christian recipe manuscripts to Spain‘s culinary history. Specifically, it explores notions of authorship and implied reader; the works ‘structures and shared culinary lexicon; strategies of imitation from vague, shared cultural tastes to exact &horbar;borrowings&Vert; of recipes; and diverse narrative voices that express pride, satisfaction or even disappointment in describing different recipes. In addition, it examines unique features that contribute to Spain‘s culinary history. For example, it points to Jewish contributions as recorded in the Kitab al-tabij , unique bread recipes from the Fadalat found in no other medieval or early modern Spanish cookbook, the development of spices and use of seeds and nuts from Hispano-Muslim traditions into the Christian cooking manuals, among others. </div>

Original language	American English
Journal	Cincinnati Romance Review
Volume	33
State	Published - 2012

Keywords

Spain
medieval food manuals

Disciplines

Arts and Humanities
Spanish and Portuguese Language and Literature
Other Spanish and Portuguese Language and Literature

Cite this

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abstract = " This article examines and compares the contributions of five Medieval Muslim and Christian recipe manuscripts to Spain‘s culinary history. Specifically, it explores notions of authorship and implied reader; the works ‘structures and shared culinary lexicon; strategies of imitation from vague, shared cultural tastes to exact &horbar;borrowings&Vert; of recipes; and diverse narrative voices that express pride, satisfaction or even disappointment in describing different recipes. In addition, it examines unique features that contribute to Spain‘s culinary history. For example, it points to Jewish contributions as recorded in the Kitab al-tabij , unique bread recipes from the Fadalat found in no other medieval or early modern Spanish cookbook, the development of spices and use of seeds and nuts from Hispano-Muslim traditions into the Christian cooking manuals, among others. ",

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N2 - This article examines and compares the contributions of five Medieval Muslim and Christian recipe manuscripts to Spain‘s culinary history. Specifically, it explores notions of authorship and implied reader; the works ‘structures and shared culinary lexicon; strategies of imitation from vague, shared cultural tastes to exact &horbar;borrowings&Vert; of recipes; and diverse narrative voices that express pride, satisfaction or even disappointment in describing different recipes. In addition, it examines unique features that contribute to Spain‘s culinary history. For example, it points to Jewish contributions as recorded in the Kitab al-tabij , unique bread recipes from the Fadalat found in no other medieval or early modern Spanish cookbook, the development of spices and use of seeds and nuts from Hispano-Muslim traditions into the Christian cooking manuals, among others.

AB - This article examines and compares the contributions of five Medieval Muslim and Christian recipe manuscripts to Spain‘s culinary history. Specifically, it explores notions of authorship and implied reader; the works ‘structures and shared culinary lexicon; strategies of imitation from vague, shared cultural tastes to exact &horbar;borrowings&Vert; of recipes; and diverse narrative voices that express pride, satisfaction or even disappointment in describing different recipes. In addition, it examines unique features that contribute to Spain‘s culinary history. For example, it points to Jewish contributions as recorded in the Kitab al-tabij , unique bread recipes from the Fadalat found in no other medieval or early modern Spanish cookbook, the development of spices and use of seeds and nuts from Hispano-Muslim traditions into the Christian cooking manuals, among others.

KW - Spain

KW - medieval food manuals

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M3 - Article

VL - 33

JO - Cincinnati Romance Review

JF - Cincinnati Romance Review

ER -

Contributions of Medieval Food Manuals to Spain’s Culinary Heritage

Abstract

Keywords

Disciplines

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Cite this