Medieval Iberian Languages, Literatures, and Cultures
Virtual Talk by Carolyn Nadeau
Virtual Talk, “European Perspectives on the Olla podrida and other Medieval and Early Modern Spanish Fare,” by Carolyn Nadeau organized by the Center for Medieval Studies at the University of Minnesota and La corónica.
Abstract: Across Europe one of the clear distinctions between the early modern period and the Middle Ages is the development of national cuisines. Cookbooks, particularly court cooking manuals, proliferate, palace cooks are no longer anonymous figures but well known by their reputations, and in their writings, these culinary artists begin to emphasize both regional and national dishes. In this talk I examine how established cooks working in Italy, France, Holland, and England describe Spanish fare and its presentation and compare their work to the writing of Nola (head cook for Fernando I at the court of Aragón) and Martínez Montiño (head cook for Felipe III and IV). My goal is to reveal a more comprehensive understanding of how Spanish cuisine was perceived as it was exported throughout Europe.
About the Presenter: Carolyn Nadeau is the Byron S. Tucci Professor of Spanish and teaches medieval and early modern Spanish literature and culture classes at Illinois Wesleyan University. Her research focuses primarily on food representation in early modern Spain. Food Matters. Alonso Quijano’s Diet and the Discourse of Early Modern Food in Spain (Toronto) was published in 2016, and she is currently finishing a critical edition and translation of Francisco Martínez Montiño’s Art de cocina, pastelería, vizcochería y conservería [The Art of cooking, Pie Making, Pastry Making and Preserving] (1611).