Search Results

In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook fo

Taking readers back to the Spanish Habsburg court, this critical edition and translation of Arte de cocina presents a nuanced understanding of what foods were p

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 m

Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.

The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.