Food and Religious Identities in Spain, 1400-1600
Nonfiction, Religion & Spirituality, Christianity, Church, Church & State, Reference, History, Food & Drink, Food Writing
| Author: | Jillian Williams | ISBN: | 9781351817042 |
| Publisher: | Taylor and Francis | Publication: | March 16, 2017 |
| Imprint: | Routledge | Language: | English |
| Author: | Jillian Williams |
| ISBN: | 9781351817042 |
| Publisher: | Taylor and Francis |
| Publication: | March 16, 2017 |
| Imprint: | Routledge |
| Language: | English |
In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types.
This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths.
This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.
In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types.
This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths.
This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.
