Reglas Dietéticas y Persecución Religiosa (Dietary Laws and Religious Persecution)
| Dublin Core | PKP Metadata Items | Metadata for this Document | |
| 1. | Title | Title of document | Reglas Dietéticas y Persecución Religiosa (Dietary Laws and Religious Persecution) - Comida y cultura en el mundo hispánico/Food and Culture in the Hispanic World |
| 2. | Creator | Author's name, affiliation, country | Ana Gómez-Bravo; University of Washington; |
| 3. | Subject | Discipline(s) | Spanish language |
| 4. | Subject | Keyword(s) | Hispanic foods; Spanish textbook; Spanish language textbook; Spanish food; Jewish and Muslim diet; Sephardic |
| 5. | Subject | Subject classification | Spanish language; Hispanic foods |
| 6. | Description | Abstract | This chapter emphasizes the uses of food practices and dietary laws to create group solidarities and ethnic identities. It also explores the budding of racism as based on a biological understanding of the differences created by food choices. The chapter takes a close look at Jewish and Muslim food during a period of religious persecution. Continuities of food practices as cultural and artistic heritage in a transnational context such as that of the exiled Sephardic Jews is also highlighted. This chapter may be linked to a blog entry that I created for the Jewish Studies program at the University of Washington in which I intended to recreate some medieval recipes collected from the archives of the Inquisition. Este capítulo trata sobre la relación entre etnia, religión y comida tomando el caso de los judíos sefarditas. La comida sefardita depende de la región en la que se cocina, pero hay ciertos platos y modos de cocinar que se consideran emblemáticos de los sefarditas. Además, los hábitos alimentarios vienen determinados por las reglas dietéticas que marca la religión y que describen los textos religiosos. La persecución a que la Inquisición sometió primero a los judeoconversos y luego a los moriscos pone de manifiesto los usos de la comida para identificar a grupos étnicos y religiosos. Dos de los platos usados de este modo son la adafina y el almodrote. |
| 7. | Publisher | Organizing agency, location | Equinox Publishing Ltd |
| 8. | Contributor | Sponsor(s) | |
| 9. | Date | (YYYY-MM-DD) | 26-Oct-2017 |
| 10. | Type | Status & genre | Peer-reviewed Article |
| 11. | Type | Type | |
| 12. | Format | File format | |
| 13. | Identifier | Uniform Resource Identifier | https://journals.equinoxpub.com/index.php/books/article/view/29600 |
| 14. | Identifier | Digital Object Identifier | 10.1558/equinox.29600 |
| 15. | Source | Journal/conference title; vol., no. (year) | Equinox eBooks Publishing; Comida y cultura en el mundo hispánico/Food and Culture in the Hispanic World |
| 16. | Language | English=en | Spanish |
| 18. | Coverage | Geo-spatial location, chronological period, research sample (gender, age, etc.) | |
| 19. | Rights | Copyright and permissions | Copyright 2014 Equinox Publishing Ltd |