[Sca-cooks] cultural context

[Johnna Holloway]

There's a chapter "Medieval Spain" by Rafeal Chabran in
Regional Cuisines of Medieval Europe: A Book of Essays.  Edited by  
Melitta Weiss Adamson. New York; London: Routledge, 2002.

Professor Thomas Gloning’s website attempts to keep track of the work  
being done in the realm of historical cookery. See his lists at: A- 
KTLN || Old Catalan cookbooks and cooking: Sources and studies  and A- 
SPAN || Old Spanish cookbooks and cookery: Sources and studies  http://www.uni-giessen.de/gloning/kobu.htm#bibl

For cultural aspects try and see

Culinaria Spain. Cologne: Könemann, 1999. 460 pages. Numerous editions  
of the original in both hardback and a reduced format paperback. The  
original English version has been remaindered, so prices can be very  
cheap.
Then in 2010 they relaunched the series. CULINARIA SPAIN: Country.  
Cuisine. Culture is the new edition.

Then there's the new volume by Claudia Roden titled The Food of Spain  
which just came out in June 2011. It's a mix of recipes and history.

Johnnae


> On Mon, Sep 26, 2011 at 11:46 PM, Beth Harper <lyndyn29 at gmail.com>  
> wrote:
>
>> The feast is 13c. Catalan (Sent Sovi is my main source, and it's  
>> got a
>> little bit of this stuff in the preface, but just not enough).
>> Material specifically about Spain would be SUPER AWESOME, but an
>> broader view of Western Europe would be lovely too. Where should I
>> start?