000 | 03772nam a2200553 i 4500 | ||
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001 | EBC4746666 | ||
003 | MiAaPQ | ||
005 | 20240123170116.0 | ||
006 | m o d | | ||
007 | cr cnu|||||||| | ||
008 | 160712t20172017nbu ob 001 0 eng|d | ||
020 | _z9780803290815 (paperback : alk. paper) | ||
020 | _z9780803290815 | ||
020 |
_a9780803296619 _q(electronic bk.) |
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035 | _a(MiAaPQ)EBC4746666 | ||
035 | _a(Au-PeEL)EBL4746666 | ||
035 | _a(CaPaEBR)ebr11300740 | ||
035 | _a(CaONFJC)MIL971879 | ||
035 | _a(OCoLC)964404719 | ||
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_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ |
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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] |
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264 | 4 | _c2017 | |
300 | _a1 online resource (250 pages) | ||
336 |
_atext _2rdacontent |
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337 |
_acomputer _2rdamedia |
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338 |
_aonline resource _2rdacarrier |
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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. |
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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. |
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650 | 0 |
_aFood habits _xSocial aspects _zSpain _xHistory _y17th century. |
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650 | 0 |
_aGastronomy _zSpain _xHistory _y16th century. |
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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 |