[Sca-cooks] cultural context
Johnna Holloway
johnnae at mac.com
Tue Sep 27 03:34:06 PDT 2011
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?
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