Part I: Connections and Transitions in Muslim, Hebrew, and Christian Communities
Chapter 1 – From Kitāb al-tabīj to the Llibre de Sent Soví: Continuities and Shifts in the Earliest Iberian Cooking Manuals
Carolyn A. Nadeau
Chapter 2 – Food and Death: Foodways and Communities in the Danza general de la muerte
Michelle M. Hamilton and María Morrás
Chapter 3 – “Los que comedes mi pan”: Food References in the Romancero
Hilary Pomeroy
Chapter 4 – Magical Morsels: Food in Morisco Aljamiado Incantations
Veronica Menaldi
Part II: Food Choices: Ideals and Practices in Monastic and Lay Communities
Chapter 5 – Notions of Nutrition and the Properties of Food in the Middle Ages
Donna M. Rogers
Chapter 6 – Alleviating Hunger without Pleasing the Palate: The Dietetic Proposal of the Cistercian Order in the First Half of the Twelfth Century
Antoni Riera i Melis
Chapter 7 – Salty, Sweet, and Spicy: Flavors in Benedictine Cuisine in Catalonia at the End of the Middle Ages
Ramón A. Banegas López
Chapter 8 – Breaking Nonnatural Bread: Alimentary Hygiene and Radical Individualism in Juan de Aviñon’s Medicina sevillana
Michael Solomon
Chapter 9 – Eating for Success: Where, When, and What to Eat in Early Modern Spain
Patricia Moore-Martínez
Part III: Food as Fetish: Gendering Sexual Desire through Food
Chapter 10 – “A Whim for Strawberries”: At the Literary Table in Les quinze joies de mariage
Nelly Labère
Chapter 11 – Have a Heart!: Love, Lust, and the Properties of Heart Consumption from Guillem de Cabestany to Curial e Güelfa
Montserrat Piera
Chapter 12 – Aphrodisiacs in Medieval Iberian Texts
Amy I. Aronson
Chapter 13 – Gendering Fasting: The Medieval Battles of Flesh and Lent
Ana Pairet