Wednesday, June 29, 2016

El Quijote I, I

Muchas son las referencias a la comida en El Quijote. Es evidente que el tema era de interés para Cervantes. Ya en la segunda oración de la novela se hace referencia a la comida; en este caso se trata de una breve descripción de la dieta de un hidalgo empobrecido y cristiano viejo. Con ella el narrador caracteriza de forma breve y sugerente al protagonista.






 "Una olla de algo más vaca que carnero, salpicón las más noches, duelos y quebrantos los sábados, lentejas los viernes, algún palomino de añadidura los domingos, consumían las tres partes de su hacienda".

Los comentaristas indican que la olla de más vaca que carnero resultaba más barata porque la carne de vacuno costaba menos que la de carnero; por lo mismo se refiere este dato culinario a la no muy buena situacón económica del hidalgo.


El salpicón ha de entenderse también como una indicación de pobreza, siendo un plato preparado con lo que queda de la comida de la mañana o del día anterior.

Los duelos y quebrantos los sábados han deentenderse como una referencia a que el personaje es cristiano viejo que consume en sabath un plato de huevos con el nada kosher tocino de cerdo. Este dato, sin embargo, no asegura que el hidalgo consuma los duelos y quebrantos como una manera de disimular su origen judío. Lo que Cervantes pareciera hacer con esta referencia es comentar el delicado asunto de la pureza de sangre que afecta a muchos en la España de su tiempo.




Tuesday, June 21, 2016

La comida en El Quijote ::: Food in Don Quixote




Es bien sabido, incluso entre quienes no han leído la novela, que la obra maestra de Cervantes--sin mencionar otras obras suyas--ofrece no poco material para el placer de un público obsesionado con la comida y todo lo relacionado con la gastronomía. Varios son los libros de cocina, los sitios de Internet y los vídeos de You Tube que tratan de lo que en lenguaje de moda se llamaría la gastronomía de El Quijote. Un estudio y reproducción de la comida regional del período parecen tareas obvias y admirables dirigidas a una mejor comprensión e interpretación de la novela, pero sirven más bien para satisfacer la curiosidad de los aficionados y turistas en busca de lo

pintoresco y anecdótico de la popular figura cervantina.



Nuestro proyecto, en cambio, tiene el objetivo más bien documental de crear un índice de todas las referencias que en la novela se hacen a la comida y el hambre, temas my presentes no sólo en la obra de Cevantes sino también en la literatura del Siglo de Oro español.

Comenzando con esta entrada introductoria, iremos ofreciendo en los próximos meses, y tal vez años, comentarios acerca del hambre y la comida según se van encontrando en cada capítulo de la novela.

Entre lo mucho que sobe el tema se puede encontrar en la red, valdría destacar la página que el Instituto Cervantes le dedica a la gastronomía en El Quijote:


It is common knowledge, even among those who have not read the novel, that Cervantes’ masterpiece—not to mention other works of his—offers not little material for the enjoyment of a present day public obsessed with food and all things related to gastronomy. As it is, many are the cooking books, internet pages and Youtube videos that deal with what could be termed in fashionable parlance the gastronomy of DQ. A study an reproduction of regional food of the period seems an obvious and admirable task related to the understanding and interpretation of the novel, but mostly serves the curiosity of food aficionados and tourist in search of the picturesque and anecdotic about Cervantes’ popular character.

The objective of our project, instead, is to create an index of all references in the novel to food and hunger, as they are subjects very much present not only in Cervantes' work, but also in the literature of the Spanish Golden Age.

Starting with this entry, we will be offering in the following month, and probably years, chapter by chapter commentaries about food and hunger as treated in the novel. 

Check the links listed above for other sites devoted to food as seen in Don Quixote


Wednesday, February 19, 2014

Conference Program

8th INTERDISCIPLINARY AND MULTICULTURAL CONFERENCE ON FOOD REPRESENTATION IN LITERATURE, FILM AND THE OTHER ARTS

February 27-March 1, 2014

Department of Modern Languages and Literatures
College of Fine and Liberal Arts
The University of Texas at San Antonio
*
 PROGRAM
Thursday, February 27
5:00 pm-8:00 pm.  Registration: Frío Street Building 1.402

Inaugural Session
6:30 pm.  Frío Street Building 1.402  
(Hors d’oeuvres and Cash Bar)

Professor Marita Nummikoski
Chair, Dept. of Modern Languages and Literatures
Opening Remarks

Dean Dan Gelo
College of Liberal and Fine Arts
Welcome

Professor Christopher Wickham
Department of Modern Languages and Literatures
“De Gustibus Cantandum: Singing about Food.”

Inaugural Talk
Eliana Rivero
Professor Emerita, University of Arizona
“From the Islands to the Diaspora: Fifty Year Cultural Journey
of Cuban and Caribbean Food.”


Cookbook Exhibit
Library
http://lacocinahistorica.wordpress.com/2014/02/03/cookbook-collection-exhibited-at-utsa-downtown-campus-library/
Monday-Friday: 7:30 am – 6:00 pm
Saturday: 9:00 am – 6:00 pm

Photo Exhibit
Downtown UTSA Art Gallery
Durango Building 1.122
“Foods for Thought” by Professor Ron Binks, UTSA


Friday, February 28
I Session.  9:00 am-10:15 am
Panel 1. FS 3.512
Elizabeth Huard, Florida State University
“Food, Freedom, and Francoism: Subjectivity in Almudena Grandes’s Inés y la alegría.”
Agata Grzelczak, University of Kentucky
“Encuentros en la mesa: la comida española en el contexto de la emigración exterior en la película Vente a Alemania, Pepe, de Pedro Lazaga.”
David C. Julseth, Belmont University
“A Quest in Spain for the World’s Greatest Piece of Cheese: Encountering Otherness in New Non-Fiction by Michael Paterniti.”

Panel 2 FS 3.530
Ronald J. Heckelman, Lone Star College-Montgomery
“The Rhetoric of Fasting in Melville, Hesse, Kafka, Atwood and Desai.”
Sonya Barrera Eddy, UTSA
“Poor Mr. Woodhouse: Hypochondriac, Aging Parent, or Celiac Disease Sufferer?”
Susanne Kimball, UTSA
“Edible Issues in Song of Songs.


Friday, February 28
II Session.  10:30 am-12:00 noon
Panel 3 FS 3.512
Cuban Food in Literature and the Performing Arts: From Slave
Plantations to the Post Soviet Period (Organized by Dr. Eliana Rivero,
University of Arizona, and Dr. Armando Chávez-Rivera, University of Houston-
Victoria).
Mabel Cuesta, University of Houston
“Mujeres hambrientas y Cuba post-soviética: un inventario de la nada.”
Armando Chávez-Rivera, University of Houston-Victoria
“Leyendo el futuro en un mantel: viajeros, comida y colonialidad en Cuba.”
Marcelo Fajardo-Cárdenas, University of Mary Washington
“Nación y cena en el discurso del cine cubano contemporáneo.”
Raúl Rubio, John Jay College, CUNY
“Cuban Culinary Cultures: Food, Identity, and Material Cultures.”

Panel 4 FS 3.530
Jenny Agnew, Ph.D. Saint Louis University
“Emily Matchar’s Homeward Bound: Why Women Are Embracing the New Domesticity (2013) as a response to Pollan.”
Judy E. Perkin and Rachel Hochwald, University of North Florida
“Farming and Food: Views from the Novels of Logsdon and Kimball.”
Matthew Greengold, Texas State University
“Vestiges of Humanity: Food Consumption in Kubrick’s 2001: A Space Odyssey.”

Lunch Break

Friday, February 28
III Session.  2:00 pm-3:15 pm
Panel 5 FS 3.512
Chicanas/os Use of Food as the Marker of Consciousness
Panel Chair: Meredith E. Abarca, University of Texas at El Paso
Norma L. Cárdenas, Oregon State University
“Food Journeys in Places Left Unfinished at the Time of Creation and Woman Hollering Creek.”
Mimi R. Gladstein, University of Texas at El Paso
“Mexican Meat Matzah Balls”: Burciaga as a Culinary Ambassador.
Meredith E. Abarca, University of Texas at El Paso
“What Children-Centered Narratives Tell Us about Families Eating Together.”

Panel 6 FS 3.530
Reyes Ramirez
“Eating: What We Mean when We Deny or Accept Consumption.”
Charles Stewart III, University of Texas at Austin
“‘You ought to sample something in the shape of solid food’: Leopold Bloom’s Ideology of Food.”
Anton Pujol, University of North Carolina at Charlotte
“Synesthetic Plantings: BSO MUGARITZ.”

Friday, February 28
IV Session.  3:30 pm-4:45 pm
Panel 7 FS 3.512
Mónica Vallin, Georgetown University
“Amo de la tierra y de sus frutos: La pintura de castas en el entorno rural colonial.”
Tanner Rasco, UTSA
“Foreground and the background in Peiter Aersten’s Butcher’s Stall.”
Susannah Worth,
“The Convergence of Food with Art, Form, Function, and Meaning.”

Panel 8 FS 3.530
Kirsten Komara, Schreiner University
“Chilies and Cheese: A Culinary Look at the Kingdom of Bhutan.”    
Nandini Dhar, Florida International University
“Class and Politics of Culinary Representation in South Asian Food Memoirs.”
Rafael Gonzalez, UTSA
“Alejado de la corriente de la vida: reencantamiento en Hiromu Arakawa’s ‘Silver Spoon’.

Friday, February 28

5:00 pm-5:30 pm
Downtown UTSA Art Gallery
Durango Building 1.122
Photo Exhibit Presentation
Ron Binks, UTSA: “Foods for Thought”

5:30-6:00 pm
Frio Street Building 1.402
Rachel Jennings, UTSA
“Canned, Fast, Instant: Poetry Reading.”

6:30 pm Durango Building 0.206
Catherine Nix, UTSA
Solo Voice Recital
“It’s All about Food”

Saturday, March 1
V Session.  9:00 am-10:20 am
Panel 9 FS 3.512
Pedro G. Koo, Missouri State University
“Boom gastronómico e identidad nacional en Cocinero en su tinta de Gustavo Rodríguez.”
Ana Fernández, Duke University
“De asados con cuero, humitas, charque y mazamorras: el menú del Chaco servido en la mesa de El Imparcial por Ángeles Vicente”
Tiff Graham, Otis College of Art and Design.
“Food Art Performances.”
Leah Larson, Our Lady of the Lake University
“Out, Damned Spot—of Grease!: Restaurants as the Setting of Two Retellings of Macbeth.”

Panel 10 FS 3.530
Barbara Blithe Ware, Keene State College
“Le Ventre de Paris: A Food Journey through Les Halles: A Buffet of Feminine Representation.”
Nina Namaste, Elon University
“Navegando género por la boca: Sexualidad, identidad y comida en los cuentos cortos de Almudena Grandes y Lucía Etxebarría.”
Claudia Femenías, High Point University
“Placeres culpables: La comida y el cuerpo femenino en “Inmensamente Eunice” de Andrea Blanqué.”
Beatriz Robinson,
“Aderezar la cena para así escribir más: estrategias culinario/literarias en algunas obras de Sor Juana Inés de la Cruz”

Saturday, March 1
VI Session.  10:30 am-12:00 noon
Panel 11 FS 3.512
Alison Atkins, Wake Forest University
“Ferran Adrià’s El Bulli: El sabor del Mediterráneo and Culinary Authorship: Preserving the Figure of the Solitary Genius in Cookbooks of Post-Transition Spain.”
Merrianne Timko, Culinary Historian. Diversified Research Associates
“When Ancient Egypt Meets Modernist Cuisine.”
Maryann Tebben, Bard College at Simon's Rock
“François Mitterrand: Political Gourmandise.”
Florent Quellier, Université François-Rabelais, Tours 
“Ils firent bonne chère”, l’alimentation dans les romans comiques français du XVIIe siècle.”


Buffet Lunch 
1:00 pm
Frio Building 1.402





Tuesday, October 15, 2013

Extended Deadline

Call for Papers

Extended Deadline for Submitting Abstracts

Eighth Interdisciplinary and Multicultural Conference on Food Representation in Literature, Film, and the Arts

San Antonio, Texas

February 28 – March 1, 2014

Sponsored by the Department of Modern Languages and Literatures, College of Liberal and Fine Arts, University of Texas at San Antonio

The objective of this interdisciplinary, multicultural conference is to examine, celebrate, and enjoy the variety of ways in which food has been represented in the humanities and the arts throughout time around the planet. Writers, artists and poets, scholars in literature, history, art history and film, cooks, psychologists, sociologist, anthropologists, and more are invited to contribute to this dialogue.

________________________________________

Deadline to Submit Abstract: 11/8/2013

________________________________________

Please submit an abstract of no more than 200 words, written in any of the languages taught at The University of Texas at San Antonio (English, Spanish, French, German, Russian, Italian, Japanese, Chinese, Arabic). Proposals for special panels will also be considered. Submit via

email (MicroSoftWord document attachment only) or hard copy to:

Professor Santiago Daydí-Tolson, Conference Chair

Department of Modern Languages & Literatures

The University of Texas at San Antonio

1 UTSA Circle

San Antonio, Texas 78249-0644

e-mail: santiago.dayditolson@utsa.edu





For more detailed and updated information and Convivium Artium, the electronic journal on food representation in literature and the arts, visit the conference blog: http://foodinlitart.blogspot.com.

To view the 2012 conference program, see http://foodinlitart.blogspot.com/2012/01/conference-program.html





The University of Texas at San Antonio

Saturday, September 14, 2013

The Bagel

http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/

Thursday, June 13, 2013

Third International Conference on Food Studies



third international conference on food studies

Call for Papers


Proposals for paper presentations, workshops or colloquia are invited for the Third International Conference on Food Studies to be held 15-16 October 2013 at the University of Texas at Austin, USA. We welcome proposals from a variety of disciplines and perspectives to contribute to the conference discourse. We also encourage faculty and students to submit joint proposals for paper presentations, colloquia or panel discussions.

The International Advisory Board is also pleased to announce the Call For Submissions to the peer-reviewed Food Studies: An Interdisciplinary Journal. Proposals are invited that address one of the following categories:

Theme 1: Food Production and Sustainability

Theme 2: Food, Nutrition and Health

Theme 3: Food Politics, Policies and Cultures

The current deadline to submit a proposal (a title and short abstract) is 2 July 2013. For more information on submitting your proposal, future deadlines, and registering for the conference, please click on the button below.

Presenters have the option to submit completed papers to Food Studies: An Interdisciplinary Journal. If you are unable to attend the conference in person, virtual registrations include the option to submit a video presentation, and/or submission to the journal for peer review and possible publication, as well as subscriber access to the journal.

Austin and Food Studies

The International Conference on Food Studies travels to Austin, Texas in 2013. Home to a thriving and vibrant local and slow foods community, Austin is a leader in sustainable food production. A city rich with a dedicated community of locavores and slow food advocates, boasting some of the country's longest running farmers markets, Austin is an ideal location for the discussion of all the dimensions of food studies including agricultural, environmental, nutritional, health, social, economic and cultural perspectives on food.

We look forward to receiving your proposal and hope you will join us in Austin!

Submit Your Proposal

Common Ground Publishing
University of Illinois Research Park
2001 South First Street, Suite 202
Champaign, IL 61820 USA

Copyright © 2012 Common Ground Publishing


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