Journals Log In | Journals Account Info

Books Cart  
Journals Cart  
 
 
SEARCH
  
Browse Books

Nebraska 150 Sale
New March Books
Passover Sale
Women's History Month Sale
March Madness Sale


ie logo
UNP e-Newsletter
(PDF version)

 


Facebook page  Twitter  Pinterest  Instagram
Connect with Us

Spring/Summer 2017 catalog

Spring/Summer 2017 Catalog
(Download PDF)

 

Fall/Winter 2016 catalog

Fall/Winter 2016 e-catalog
Download PDF

Potomac Books

JPS

At the First Table, At the First Table, 0803290810, 0-8032-9081-0, 978-0-8032-9081-5, 9780803290815, Jodi Campbell , Early Modern Cultural Studies, At the First Table, 0803296592, 0-8032-9659-2, 978-0-8032-9659-6, 9780803296596, Jodi Campbell , Early Modern Cultural Studies, At the First Table, 0803296606, 0-8032-9660-6, 978-0-8032-9660-2, 9780803296602, Jodi Campbell , Early Modern Cultural Studies, At the First Table, 0803296614, 0-8032-9661-4, 978-0-8032-9661-9, 9780803296619, Jodi Campbell

At the First Table
Food and Social Identity in Early Modern Spain
Jodi Campbell

paperback
2017. 252 pp.
978-0-8032-9081-5
$30.00 s
 

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.

 

Jodi Campbell is an associate professor of European history at Texas Christian University. She is the author of Monarchy, Political Culture, and Drama in Seventeenth-Century Madrid: Theater of Negotiation and coeditor of Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500–1800.
 

“A phenomenal book. . . . Beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”—Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe
 


Publication of this volume was assisted by the Virginia Faulkner Fund, established in memory of Virginia Faulkner, editor in chief of the University of Nebraska Press.

Also of Interest

Separation Scenes
Ann C. Christensen


Portrait of an Island
Mark Hinchman


Words Like Daggers
Kirilka Stavreva


My First Booke of My Life
Alice Thornton