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Ramon Llull in the Biblioteca de Catalunya
The Biblioteca de Catalunya and the Ministry of Culture of the Catalan Government are delighted to announce publication of the work Ramon Llull in the Biblioteca de Catalunya, now translated into English thanks to funding from the Ramon Llull Institute. This e-book introduces us to one of the most universal Catalan thinkers of all time. The e-book includes interviews - conducted by Joan Santanach - with various scholars: Lola Badia, Alexander Fidora, Amador Vega and Albert Soler, with a further contribution from Ricard Torrents, leading expert on Jacint Verdaguer. The book is complemented by readings of extracts from Llull’s texts by the aforementioned scholars and with a musical reconstruction by Antoni Rossell. The texts, by Joan Santanach, help to illustrate a number of different facets of Ramon Llull, as well as presenting a selection of the most significant manuscripts and printed books held in the Biblioteca de Catalunya. The e-book includes an updated bibliographic section. The book is free to access in EPUB format for iOS, Android and .PDF format for computer. The work is subject to a Creative Commons licence.
Ramon Llull as a Vernacular Writer
The authors maintain that Llull was an atypical 'scholar' because he enjoyed a form of access to knowledge that differed from the norm and because he organized the production and dissemination of his writings in a creative and unconventional fashion.
Prace Historyczne 2013, Numer 140 (2)
"Prace Historyczne" są kwartalnikiem ukazującym się w ramach Zeszytów Naukowych Uniwersytetu Jagiellońskiego. Pierwszy numer ukazał się w 1955 r. Początkowo pismo wychodziło nieregularnie. Później, pod redakcją prof. Krzysztofa Baczkowskiego, zostało przekształcone w rocznik, a następnie w kwartalnik. Od 2009 czasopismo ukazuje się w sposób ciągły on-line. Pismo jest związane z Instytutem Historii UJ. W ramach „Prac Historycznych” ukazywały się również serie tematyczne: „Studia Austro-Polonica”, „Studia Polono-Danubiana et Balcanica”, „Studia Gallo-Polonica”, „Studia Germano-Polonica” i „Studia Italo-Polonica”. Łamy pisma są otwarte dla badac...
A Companion to Ramon Llull and Llullism
A survey of the work of the Majorcan lay theologian and philosopher Ramon Llull (1232-1316), along with examples of its wide influence in late medieval, Renaissance, and early modern Europe and in colonial Spanish America.
Christ, Mary, and the Saints
Christ, Mary, and the Saints: Reading Religious Subjects in Medieval and Renaissance Spain offers an innovative, theoretically nuanced contribution to the study of devotional subjects in medieval and Golden Age Iberian art and literature.
Romance of Evast and Blaquerna
The first major work of literature written in Catalan and arguably the first European novel.
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.
Medieval Iberian Crusade Fiction and the Mediterranean World
Reading crusader fiction against the backdrop of Mediterranean history, this book explains how Iberian authors reimagined the idea of crusade through the lens of Iberian geopolitics and social history. The crusades transformed Mediterranean history and inaugurated complex engagements between Western Europe, the Balkans, North Africa, and the Middle East in ways that endure to this day. Narratives of crusades powerfully shaped European thinking about the East and continue to influence the representation of interactions between Christian and Muslim states in the region. The crusade, a French idea that gave rise to Iberian, North African, and Levantine campaigns, was very much a Mediterranean phenomenon. French and English authors wrote itineraries in the Holy Land, chronicles of the crusades, and fanciful accounts of Christian knights who championed the Latin Church in the East. This study aims to explore the ways in which Iberian authors imagined their role in the culture of crusade, both as participants and interpreters of narrative traditions of the crusading world from north of the Pyrenees.
Medieval Fare
Unique in its cultural and religious makeup, medieval Iberia represented a crossroads of cultures. This crossroads was reflected in large and small ways. On a grand scale, we see the convergence of intellectual ideas and great innovations in agriculture and science. On a more intimate level, we see an intersection of cultures as reflected in habits of consumption. The acts of producing food, cooking, and eating demonstrate the political realities of the land: at times interdependent, and, at times, at odds. Food, as an archeological and anthropological tool, can help us understand a particular moment in time. In considering the nature of consumption, we may arrive at the heart of a culture. In Medieval Fare, the author explores food references found in a number of medieval Iberian texts in order to expand our knowledge of daily life in the Middle Ages. By examining the depiction of food and consumption, this pioneering study provides insight into the cultural, religious, and social complexities of medieval Iberia.
Food in Time and Place
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
