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This book is both a history of the elegant family restaurant, which now boasts six locations in Florida, and a cookbook of 178 recipes that make them famous. It is also the biography of Adela, the heart of the Columbia, with commentary by Ferdie Pacheco, television's "fight doctor," Ybor City's famous raconteur, and Adela's neighbor as they grew up together in Ybor City."--BOOK JACKET. Title Summary field provided by Blackwell North America, Inc. All Rights Reserved.

Cooking, Spanish. --- Cooking, Spanish --- Recreation & Sports --- Social Sciences --- Cookery, Spanish --- Spanish cooking --- Columbia Restaurant --- Columbia Restaurant (Fla.) --- Columbia Spanish Restaurant (Fla.) --- History.

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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 most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays."Through an inventive and original engagement with this text, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history. Using cooking manuals, novels, poems, dietary treatises, and other texts, she brings to light the figurative significance of foodstuffs and culinary practices in early modern Spain. Drawing on the work of Pierre Bourdieu and Stephen Mennell, Food Matters reveals patterns of interdependence as observed, for example, in how Muslim and Jewish aversion to pork fired Spain's passion for ham, what happened when New World foodstuffs entered into Old World kitchens, and how food and sexual urges that so often came together, regardless of class, ethnicity, or gender, construct moments of communal celebration.This mouth-watering tour of the discourses of food in early modern Spain is complemented by an appendix that features forty-seven recipes drawn from contemporary sources.

Food habits --- Food --- Diet --- Gastronomy --- Cooking --- Cooking, Spanish --- Cookery, Spanish --- Spanish cooking --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Table --- Eating --- Health --- Nutrition --- Foods --- Dietaries --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Oral habits --- History. --- Social aspects --- Spain --- Social life and customs. --- Primitive societies

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This book looks at the textual attempts to construct a national cuisine made in Spain at the turn of the last century. At the same time that attempts to unify the country were being made in law and narrated in fiction, Mariano Pardo de Figueroa (1828-1918) and José Castro y Serrano (1829-96), Angel Muro Goiri (1839 - 1897), Emilia Pardo Bazán (1851-1921) and Dionisio Pérez (1872-1935) all tried to find ways of bringing Spaniards together through a common language about food. In line with this nationalist goal, all of the texts examined in this book contain strategies and rhetoric typical of nineteenth-century nation-building projects. The nationalist agenda of these culinary texts comes as little surprise when we consider the importance of nation building to Spanish cultural and political life at the time of their publication. At this time Spaniards were forced to confront many questions relating to their national identity, such as the state's lackluster nationalizing policies, the loss of empire, national degeneration and regeneration and their country's cultural dependence on France. In their discussions about how to nationalize Spanish food, all of the authors under consideration here tap into these wider political and cultural issues about what it meant to be Spanish at this time. Lara Anderson is Lecturer in Spanish Studies at the University of Melbourne.

Cooking, Spanish --- Cookery, Spanish --- Spanish cooking --- History --- Food writing --- Cooking --- Cookbooks --- Thebussem, --- Muro, Angel. --- Pardo Bazán, Emilia, --- Perez, Dionisio, --- Cook-books --- Cookery --- Recipe books --- Books --- Cuisine --- Food preparation --- Food science --- Home economics --- Dinners and dining --- Food --- Gastronomy --- Table --- Cooking writing --- Food journalism --- Authorship --- Muro, Angel --- Muro Carratalá, Angel --- Doctor Thebussem, --- Figueroa, Mariano Pardo de, --- Pardo de Figueroa, Mariano, --- Culinary Nationalization. --- Culinary Texts. --- Cultural Dependence. --- Cultural Identity. --- Early Twentieth Century. --- Identity. --- Late Nineteenth Century. --- National Building. --- Nationalism. --- Politics. --- Social Change. --- Spanish Cuisine. --- Spanish Food. --- Tradition.