Spanish and Portuguese Language and Literature Commons^™

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 …

This article explores how Moriscos adapted to changing political pressures through the food and drink they consumed, specifically through their relationship to wine. To contextualize Morisco wine production and consumption, I first examine the religious, legal and poetic contexts within Muslim-Mudejar history and how wine informed their identity. Using Bourdieu's theory of distinction and the fact that practices as banal as eating and drinking reflect social identity, I then turn to specific case studies. Records of vineyards and wine production, regulatory laws, and an artistic expression of Morisco wine consumption reflect economic, social and cultural realities for Moriscos and contribute …