Early modern Anglo-Iberian food and recipes : transmission, reception, identity
Rooted within a broader understanding of the movement of products and ingredients from the Mediterranean and beyond, the distinction between imagined interactions and kitchen practices, and the development, spread, and domestication of tastes, my PhD offers the first detailed and comprehensive study of culinary recipes acknowledged as Spanish and Portuguese within early modern English printed and manuscript recipe books from 1500 to 1680. By comparing and contrasting direct references to Spanish and Portuguese foodstuffs and practices with their Iberian 'originals', thus engaging with the pre-modern manuscripts and printed recipe collections still available from Iberia, my thesis proves the degrees of transmission and assimilation, but also divergence and innovation of English texts from Iberian ones. Ultimately, my research contributes to the growing field of Anglo-Iberian studies, emphasising the importance of Iberia, and Spain in particular, to our understanding of early modern English culture. By paying close attention to the context of my sources, this thesis advances the claim that to collect Iberian recipes in post-Reformation England was an evidently, and possibly exclusively, Catholic practice. This
Valent, Annamaria
Early modern Anglo-Iberian food and recipes : transmission, reception, identity. Rooted within a broader understanding of the movement of products and ingredients from the Mediterranean and beyond, the distinction between imagined interactions and kitchen practices, and the development, spread, and domestication of tastes, my PhD offers the first detailed and comprehensive study of culinary recipes acknowledged as Spanish and Portuguese within early modern English printed and manuscript recipe books from 1500 to 1680. By comparing and contrasting direct references to Spanish and Portuguese foodstuffs and practices with their Iberian 'originals', thus engaging with the pre-modern manuscripts and printed recipe collections still available from Iberia, my thesis proves the degrees of transmission and assimilation, but also divergence and innovation of English texts from Iberian ones. Ultimately, my research contributes to the growing field of Anglo-Iberian studies, emphasising the importance of Iberia, and Spain in particular, to our understanding of early modern English culture. By paying close attention to the context of my sources, this thesis advances the claim that to collect Iberian recipes in post-Reformation England was an evidently, and possibly exclusively, Catholic practice. This
early_modern anglo iberian food recipe transmission reception identity rooted within_broad movement product ingredient mediterranean beyond distinction imagine interaction kitchen practice development spread domestication taste phd offer first detail comprehensive_study culinary recipe acknowledge spanish portuguese within early_modern_english print_manuscript recipe book compare_contrast direct_reference spanish portuguese foodstuff practice iberian thus engage pre_modern manuscript print recipe collection still available iberia prove degree transmission assimilation also divergence innovation english text iberian ultimately contribute grow field anglo iberian study emphasise_importance iberia spain particular early_modern_english culture pay_close attention context source advance claim collect iberian recipe post_reformation england evidently possibly exclusively catholic practice