Contributions of Medieval Food Manuals to Spain’s Culinary Heritage

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<div class="line" id="line-5"> <span style='font-family: "Calibri","sans-serif"; font-size: 11.5pt;'> This article examines and compares the contributions of five Medieval Muslim and Christian recipe manuscripts to Spain&lsquo;s culinary history. Specifically, it explores notions of authorship and implied reader; the works &lsquo;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&lsquo;s culinary history. For example, it points to Jewish contributions as recorded in the </span> <i> <span style='font-family: "Calibri","sans-serif"; font-size: 11.5pt;'> Kitab al-tabij </span> </i> <span style='font-family: "Calibri","sans-serif"; font-size: 11.5pt;'> , unique bread recipes from the </span> <i> <span style='font-family: "Calibri","sans-serif"; font-size: 11.5pt;'> Fadalat </span> </i> <span style='font-family: "Calibri","sans-serif"; font-size: 11.5pt;'> 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. </span></div>
Original languageAmerican English
JournalCincinnati Romance Review
StatePublished - 2012


  • Spain
  • medieval food manuals


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

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