Chocolate traces representations of chocolate in Spanish literature and historical documents, providing a fascinating and worldly narrative about one of the most beloved foods of all time.
Detalles
Formato
Tapa suave
Número de Páginas
240
Lenguaje
Inglés
Editorial
University of Toronto Press
Fecha de Publicación
2021-07-20
Dimensiones
8.98" x 5.98" x 0.63" pulgadas
Serie
Toronto Iberic
Letra Grande
No
Con Ilustraciones
Si
Temas
Español
Acerca del Autor
Cowling, Erin Alice
Erin Alice Cowling is an assistant professor of Spanish in the Department of Humanities at MacEwan University.
Descripción
In terms of its popularity, as well as its production, chocolate was among the first foods to travel from the New World to Spain. Chocolate: How a New World Commodity Conquered Spanish Literature considers chocolate as an object of collective memory used to bridge the transatlantic gap through Spanish literary works of the early modern period, tracing the mention of chocolate from indigenous legends and early chronicles of the conquistadors to the theatre and literature of Spain.
The book considers a variety of perspectives and material cultures, such as the pre-Colombian conception of chocolate, the commercial enterprise surrounding chocolate, and the darker side of chocolate's connections to witchcraft and sex. Encapsulating both historical and literary interests, Chocolate will appeal to anyone interested in the global history of chocolate.
Detalles
Formato
Tapa dura
Número de Páginas
240
Lenguaje
Inglés
Editorial
University of Toronto Press
Fecha de Publicación
2021-07-26
Dimensiones
9.0" x 6.0" x 1.0" pulgadas
Serie
Toronto Iberic
Letra Grande
No
Con Ilustraciones
Si
Temas
Español
Acerca del Autor
Cowling, Erin Alice
Erin Alice Cowling is an assistant professor of Spanish in the Department of Humanities at MacEwan University.
Chocolate: How a New World Commodity Conquered Spanish Literature
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