Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Brief Forms in Medieval and Renaissance Hispanic Literature
The studies gathered in this volume engage in different ways with the ideas of André Jolles (1874–1946), whose Einfache Formen (“Simple Forms”) was first published in 1930. Trained as an anthropologist, Jolles argued that these “simple” forms – Legende (legend), Sage (saga), Mythe (myth), Rätsel (riddle), Spruch (proverb), Kasus (case), Memorabile (memorable action), Märchen (folk or fairy tale) and Witz (joke or witticism) – which had circulated at a very early stage of human culture underlay the more sophisticated genres of literature. Unlike epic or tragedy, many of the simple forms are not theorised in classical rhetoric. The essays presented here focus on their reception in Hispanic culture from the Middle Ages to circa 1650. As such, the book will be of interest to scholars of medieval and early modern Spanish, Catalan and Latin literature. It will also appeal to historians of Humanism as well as scholars working on classical and Renaissance literary theory.
Food Matters
In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays.” Through an inventive and original engagement with this text, Carolyn A. Nadeau explores the shifts in Spain’s cultural and gastronomic history. Using cooking manuals, novels, poems, dietary treatises, and other texts, she brings to light the figurative significance of foodstuffs and culinary practices in early modern Spain. Drawing on the work of Pierre Bourdieu and Stephen Mennell, Food Matters reveals patterns of interdependence as observed, for example, in how Muslim and Jewish aversion to pork fired Spain’s passion for ham, what happened when New World foodstuffs entered into Old World kitchens, and how food and sexual urges that so often came together, regardless of class, ethnicity, or gender, construct moments of communal celebration. This mouth-watering tour of the discourses of food in early modern Spain is complemented by an appendix that features forty-seven recipes drawn from contemporary sources.
Francesc Eiximenis
A selection from the works of the Catalan Franciscan, Francesc Eiximenis. Francesc Eiximenis is an outstanding figure in the ranks of the mendicant orders who, in the late Middle Ages, strove to educate the lower echelons of society. Born in Gerona, around 1330, probably to a comfortable middle-class family, Eiximenis entered the Franciscan order at a very early age, studied in Oxford, and probably also in Paris, and obtained the degree of master of theology in Toulouse. Later he combined teaching with the composing of his works. Among these stands out the monumental and widely known Lo Crestià (The Christian), in which Eiximenis aimed to include all contemporary university knowledge, adapt...
Texts in Multiple Versions – Histories of Editions
Texts in multiple versions constitute the core problem of textual scholarship. For texts from antiquity and the medieval period, the many versions may be the result of manuscript transmission, requiring editors and readers to discriminate between levels of authority in variant readings produced along the chain of copying. For texts of all periods, and particularly for more modern authors, there may also be multiple authorial versions. These are of particular importance for genetic criticism, as they offer a window on the author’s thinking through the developing work. The different contexts in which multiple versions may occur – different languages, different genres, different cultures, r...
A Companion to Ramon Llull and Llullism
A Companion to Ramon Llull and Lullism offers a comprehensive survey of the work of the Majorcan lay theologian and philosopher Ramon Llull (1232-1316) and of its influence in late medieval, Renaissance, and early modern Europe, as well as in the Spanish colonies of the New World. Llull’s unique system of philosophy and theology, the “Great Universal Art,” was widely studied and admired from the fifteenth through the eighteenth centuries. His evangelizing ideals and methods inspired centuries of Christian missionaries. His many writings in Catalan, his native vernacular, remain major monuments in the literary history of Catalonia. Contributors are: Roberta Albrecht, José Aragüés Aldaz, Linda Báez Rubí, Josep Batalla, Pamela Beattie, Henry Berlin, John Dagenais, Mary Franklin-Brown, Alexander Ibarz, Annemarie C. Mayer, Rafael Ramis Barceló, Josep E. Rubio, and Gregory B. Stone.
Out of the East
How medieval Europe’s infatuation with expensive, fragrant, exotic spices led to an era of colonial expansion and discovery: “A consummate delight.” —Marion Nestle, James Beard Award–winning author of Unsavory Truth The demand for spices in medieval Europe was extravagant—and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration, as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history. This engaging book explores the demand for spices: Wh...
Offal: Rejected and Reclaimed Food
Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.
Jews, Food, and Spain
2022 National Jewish Book Award Finalist for Sephardic Culture A fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa. In the absence of any Jewish cookbook from the pre-1492 era, it requires arduous research and a creative but disciplined imagination to reconstruct Sephardic tastes from the past and their survival and transmission in communities around the Mediterranean in the early modern period, followed by the even more extensive diaspora in the New World. In this intricate and absorbing study, Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.
Philosophy in the Renaissance
The Renaissance was a period of great intellectual change and innovation as philosophers rediscovered the philosophy of classical antiquity and passed it on to the modern age. Renaissance philosophy is distinct both from the medieval scholasticism, based on revelation and authority, and from philosophers of the seventeenth and eighteenth centuries who transformed it into new philosophical systems. Despite the importance of the Renaissance to the development of philosophy over time, it has remained largely understudied by historians of philosophy and professional philosophers. This anthology aims to correct this by providing scholars and students of philosophy with representative translations...
Authority and Spectacle in Medieval and Early Modern Europe
Bringing together distinguished scholars in honor of Professor Teofilo F. Ruiz, this volume presents original and innovative research on the critical and uneasy relationship between authority and spectacle in the period from the twelfth to the sixteenth centuries, focusing on Spain, the Mediterranean and Latin America. Cultural scholars such as Professor Ruiz and his colleagues have challenged the notion that authority is elided with high politics, an approach that tends to be monolithic and disregards the uneven application and experience of power by elite and non-elite groups in society by highlighting the significance of spectacle. Taking such forms as ceremonies, rituals, festivals, and ...
