Embedded Files
Dining at the Lisbon Court, 1500-1700, edited by Hugo Miguel Crespo
Spanish Culinary History in Cervantes' "Bodas de Camacho
Spanish Culinary History in Cervantes' "Bodas de Camacho | Carolyn Nadeau - Academia.edu
Sweetmeats and Preserves: Food Imagery in Lope de Rueda's Pasos
Sweetmeats and Preserves: Food Imagery in Lope de Rueda's Pasos | Carolyn Nadeau - Academia.edu
European Perspectives on the ‘Olla podrida’ and other Early Modern Spanish Fare
Project MUSE - The Gastronomical Arts in Spain (jhu.edu)
Food Fit for a King: Exploring Royal Recipes in Francisco Martínez Montiño’s 1611 Cookbook
Furniture and Equipment in the Royal Kitchens of Early Modern Spain
Project MUSE - Food, Texts, and Cultures in Latin America and Spain (jhu.edu)
Early Modern Spanish Cookbooks: The Curious Case of Diego Granado.”
Food and Language | Prospect Books
Nadeau, Carolyn A. Food Matters: Alonso Quijano’s Diet and the Discourse of Food in Early Modern Spain. Toronto: University of Toronto Press, 2016.
Santich, Barbara. Two languages, two cultures, two cuisines : a comparative study of the culinary cultures of northern and southern France, Italy and Catalonia in the fourteenth and fifteenth Centuries. Thesis (Ph. D.) Flinders University of South Australia, 1988.
The Small Plates of Francisco Martinez Motiño
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