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020 _z9780803290815 (paperback : alk. paper)
020 _z9780803290815
020 _a9780803296619
_q(electronic bk.)
035 _a(MiAaPQ)EBC4746666
035 _a(Au-PeEL)EBL4746666
035 _a(CaPaEBR)ebr11300740
035 _a(CaONFJC)MIL971879
035 _a(OCoLC)964404719
040 _aMiAaPQ
_beng
_erda
_epn
_cMiAaPQ
_dMiAaPQ
043 _ae-sp---
050 4 _aGT2853.S7
_bC36 2017
082 0 _a394.1/2094609031
_223
100 1 _aCampbell, Jodi,
_d1968-
_eauthor.
245 1 0 _aAt the first table :
_bfood and social identity in early modern Spain /
_cJodi Campbell.
264 1 _aLincoln :
_bUniversity of Nebraska Press,
_c[2017]
264 4 _c2017
300 _a1 online resource (250 pages)
336 _atext
_2rdacontent
337 _acomputer
_2rdamedia
338 _aonline resource
_2rdacarrier
490 1 _aEarly modern cultural studies
504 _aIncludes bibliographical references and index.
520 _a"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"--
_cProvided by publisher.
588 _aDescription based on print version record.
590 _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650 0 _aFood habits
_xSocial aspects
_zSpain
_xHistory
_y16th century.
650 0 _aFood habits
_xSocial aspects
_zSpain
_xHistory
_y17th century.
650 0 _aGastronomy
_zSpain
_xHistory
_y16th century.
650 0 _aGastronomy
_zSpain
_xHistory
_y17th century.
650 0 _aFood
_xSymbolic aspects
_zSpain.
651 0 _aSpain
_xSocial life and customs
_y16th century.
651 0 _aSpain
_xSocial life and customs
_y17th century.
655 4 _aElectronic books.
776 0 8 _iPrint version:
_aCampbell, Jodi.
_tAt the first table : food and social identity in early modern Spain.
_dLincoln : University of Nebraska Press, [2017]
_kEarly modern cultural studies
_z9780803290815
797 2 _aProQuest (Firm)
830 0 _aEarly modern cultural studies.
856 4 0 _uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=4746666
_zClick to View
999 _c276180
_d276180