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Black Voices in Early Modern Spanish Literature, 1500-1750
In this groundbreaking study, Diana Berruezo-Sánchez recovers key chapters in the history of Afro-Iberian diasporas by exploring the literary contributions and life experiences of black African communities and individuals in early modern Spain. From the sixteenth to the eighteenth centuries, international trade involving chattel slavery led to significant populations of enslaved, free(d), and half-manumitted black African women, men, and children in the Iberian Peninsula. These demographic changes transformed Spain's urban and social landscapes. In exploring Spain's role in the transatlantic slave trade and its effects on cultural forms of the period, Berruezo-Sánchez examines a broad rang...
Scripts of Blackness
Scripts of Blackness shows how the early modern mass media of theatre and performance culture at-large helped turn blackness into a racial category, that is, into a type of difference justifying emerging social hierarchies and power relations in a new world order driven by colonialism and capitalism. In this book, Noémie Ndiaye explores the techniques of impersonation used by white performers to represent Afro-diasporic people in England, France, and Spain in the sixteenth and seventeenth centuries, using a comparative and transnational framework. She reconstructs three specific performance techniques—black-up (cosmetic blackness), blackspeak (acoustic blackness), and black dances (kineti...
Tesorina
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Beyond Babel
Examines how black intermediaries in colonial Spanish America influenced written portrayals of virtuous and beautiful blackness.
The Gastronomical Arts in Spain
The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks. The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony. Structured into three distinct "courses" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries.
