ECU Libraries Catalog
Librarian View
LEADER 04692cam 2200649 i 4500
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ssj0001732756
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WaSeSS
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20210412081717.0
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160715s2017 nbu sb s001 0 eng d
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a| 2016033152
020
a| 9780803296596 (epub)
020
a| 9780803296602 (mobi)
020
a| 9780803296619 ( pdf)
020
z| 9780803290815 (paperback : alk. paper)
035
a| (WaSeSS)ssj0001732756
040
a| DLC
b| eng
c| DLC
d| DLC
d| WaSeSS
042
a| pcc
043
a| e-sp---
049
a| EREE
a| NEHH
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0
0
a| GT2853.S7
082
0
0
a| 394.1/2094609031
2| 23
084
a| HIS045000
a| SOC026000
a| CKB041000
2| bisacsh
100
1
a| Campbell, Jodi,
d| 1968-
=| ^A699840
245
1
0
a| At the first table
h| [electronic resource] :
b| food and social identity in early modern Spain /
c| Jodi Campbell.
260
a| Lincoln :
b| University of Nebraska Press,
c| 2017.
300
a| 1 online resource.
490
0
a| Early modern cultural studies
504
a| Includes bibliographical references and index.
506
a| Available only to authorized users.
520
a| "Research on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food. At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. People perceived themselves and others as belonging to clearly defined categories of gender, status, age, occupation, and religion, and each of these categories carried certain assumptions about proper behavior and appropriate relationships with others. Food choices and dining customs were effective and visible ways of displaying these behaviors in the choreography of everyday life. In contexts from funerals to festivals to their treatment of the poor, Spaniards used food to display their wealth, social connections, religious affiliation, regional heritage, and membership in various groups and institutions and to reinforce perceptions of difference. Research on European food culture has been based largely on studies of England, France, and Italy, but more locally on Spain. Jodi Campbell combines these studies with original research in household accounts, university and monastic records, and municipal regulations to provide a broad overview of Spanish food customs and to demonstrate their connections to identity and social change in the sixteenth and seventeenth centuries"--
c| Provided by publisher.
520
a| "At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance and maintenance of social identity"--
c| Provided by publisher.
538
a| Mode of access: World Wide Web
588
a| Description based on print version record and CIP data provided by publisher.
650
0
a| Food habits
x| Social aspects
z| Spain
x| History
y| 16th century.
=| ^A991638
650
0
a| Food habits
x| Social aspects
z| Spain
x| History
y| 17th century.
=| ^A991638
650
0
a| Gastronomy
z| Spain
x| History
y| 16th century.
=| ^A58564
650
0
a| Gastronomy
z| Spain
x| History
y| 17th century.
=| ^A58564
650
0
a| Food
x| Symbolic aspects
z| Spain.
=| ^A301956
650
7
a| HISTORY / Europe / Spain & Portugal.
2| bisacsh
650
7
a| SOCIAL SCIENCE / Sociology / General.
2| bisacsh
650
7
a| COOKING / History.
2| bisacsh
651
0
a| Spain
x| Social life and customs
y| 16th century.
=| ^A812274
651
0
a| Spain
x| Social life and customs
y| 17th century.
=| ^A318189
655
0
a| Electronic books.
=| ^A491897
776
0
8
i| Print version:
a| Campbell, Jodi, 1968- author.
t| At the first table
d| Lincoln : University of Nebraska Press, 2017
z| 9780803290815
w| (DLC) 2016010863
856
4
0
z| Full text available from Ebook Central - Academic Complete
u| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=4746666
856
4
0
z| Full text available from JSTOR eBooks
u| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.jstor.org%2Fstable%2F10.2307%2Fj.ctt1hhfnq1
949
a| CLICK ON WEB ADDRESS
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949
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w| ASIS
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596
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998
a| 4725227
999
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l| HSLELEC
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