Celebrating with Altamiras
the Spirit of Fiesta Food
DOI:
https://doi.org/10.1558/ppc.28524Keywords:
Juan Altamiras, New Art of Cookery, Drawn from the School of Economic Experience , mid-18th century, culinary celebrities, Celebrity Chefs, cookbook history, celebratory food/meals, ingredients, economy, pig killings, pilgrimage meals, intercultural ecounter, Moorish, Jewish, kosher cheese makingAbstract
This article looks at the New Art of Cookery, Drawn from the School of Economic Experience by Juan Altamiras (1745) and in particular, at recipes intended for celebratory occasions where this innovation Franciscan friar often advocated the use of humble ingredients or techniques borrowed from Spain's outlawed religious minorities, Muslims and Jews.
References
Altamiras, J. 1994: Nuevo Arte de Cocina, Sacado de la Escuela de la Experiencia Economica (Huesca, Val de Onsera).
Kamen, H. 2007: The Disinherited, The Exiles Who Created Spanish Culture (London, Penguin).
Serrano Larráyoz, F. 2008: ‘Confitería y cocina conventual Navarra del siglo XVIII. Notas y precisiones sobre el “Recetario de Marcilla” y el Cocinero Religioso de Antonio Salsete’, Revista Principe de Viana 243, 141–181.
