Recepcja kuchni śródziemnomorskiej w Nowym Świecie w pierwszym półwieczu hiszpańskiej obecności w Ameryce Łacińskiej

2009
book section
conference proceedings
dc.abstract.enThe following article is devoted to the reception of Mediterranean cuisine during the first fifty years of Spanish presence in the Caribbean and Central America (1492-1535). The transfer of Spanish Mediterranean cuisine, which reached back to Roman, Arab and Jewish culinary traditions, was a natural consequence of the mass migration of Spaniards from the southern and central parts of the Iberian Peninsula. The culinary transfer was heavily dependent on the local conditions. Geographical, climatic and soil factors along with the lack of many of Mediterranean ingredients and the abundance of new types of foods forced the olonizers to change their culinary habits and adapt their diet to thelocal conditions. As a result there started to appear new types of dishes - old recipes were innovatively adapted to include new ingredients and both types of cuisine, Indian and Spanish, started to be fused together. This was how another example of the coexistence of two distinct cultures (Spanish convivencia) was established. This cultural pattern, which originated in Spain in the Middle Ages, was transferred to Central America at the turn of the 15th and 16th centuries.pl
dc.affiliationWydział Historycznypl
dc.conferenceMare inclitum : oddziaływanie cywilizacji śródziemnomorskiejpl
dc.conference.cityKraków
dc.conference.countryPolska
dc.conference.datefinish2008-11-29
dc.conference.datestart2008-11-28
dc.contributor.authorHryszko, Rafał - 128356 pl
dc.contributor.editorQuirini-Popławska, Danutapl
dc.date.accessioned2019-07-25T11:37:15Z
dc.date.available2019-07-25T11:37:15Z
dc.date.issued2009pl
dc.date.openaccess120
dc.description.accesstimepo opublikowaniu
dc.description.additionalStrona wydawcy: https://www.wuj.plpl
dc.description.conftypeinternationalpl
dc.description.physical93-105pl
dc.description.seriesPortolana. Studia Mediterranea
dc.description.seriesnumbervol. 4
dc.description.versionostateczna wersja wydawcy
dc.identifier.isbn978-83-233-2833-9pl
dc.identifier.projectROD UJ / OPpl
dc.identifier.seriesissn1733-1293
dc.identifier.urihttps://ruj.uj.edu.pl/xmlui/handle/item/79811
dc.languagepolpl
dc.language.containerpolpl
dc.pubinfoKraków : Wydawnictwo Uniwersytetu Jagiellońskiegopl
dc.rightsDozwolony użytek utworów chronionych*
dc.rights.licenceOTHER
dc.rights.urihttp://ruj.uj.edu.pl/4dspace/License/copyright/licencja_copyright.pdf*
dc.share.typeotwarte repozytorium
dc.subtypeConferenceProceedingspl
dc.titleRecepcja kuchni śródziemnomorskiej w Nowym Świecie w pierwszym półwieczu hiszpańskiej obecności w Ameryce Łacińskiejpl
dc.title.alternativeThe reception of Mediterranean cuisine during the first fifty years of Spanish presence in the New Worldpl
dc.title.containerMare inclitum : oddziaływanie cywilizacji śródziemnomorskiejpl
dc.typeBookSectionpl
dspace.entity.typePublication
dc.abstract.enpl
The following article is devoted to the reception of Mediterranean cuisine during the first fifty years of Spanish presence in the Caribbean and Central America (1492-1535). The transfer of Spanish Mediterranean cuisine, which reached back to Roman, Arab and Jewish culinary traditions, was a natural consequence of the mass migration of Spaniards from the southern and central parts of the Iberian Peninsula. The culinary transfer was heavily dependent on the local conditions. Geographical, climatic and soil factors along with the lack of many of Mediterranean ingredients and the abundance of new types of foods forced the olonizers to change their culinary habits and adapt their diet to thelocal conditions. As a result there started to appear new types of dishes - old recipes were innovatively adapted to include new ingredients and both types of cuisine, Indian and Spanish, started to be fused together. This was how another example of the coexistence of two distinct cultures (Spanish convivencia) was established. This cultural pattern, which originated in Spain in the Middle Ages, was transferred to Central America at the turn of the 15th and 16th centuries.
dc.affiliationpl
Wydział Historyczny
dc.conferencepl
Mare inclitum : oddziaływanie cywilizacji śródziemnomorskiej
dc.conference.city
Kraków
dc.conference.country
Polska
dc.conference.datefinish
2008-11-29
dc.conference.datestart
2008-11-28
dc.contributor.authorpl
Hryszko, Rafał - 128356
dc.contributor.editorpl
Quirini-Popławska, Danuta
dc.date.accessioned
2019-07-25T11:37:15Z
dc.date.available
2019-07-25T11:37:15Z
dc.date.issuedpl
2009
dc.date.openaccess
120
dc.description.accesstime
po opublikowaniu
dc.description.additionalpl
Strona wydawcy: https://www.wuj.pl
dc.description.conftypepl
international
dc.description.physicalpl
93-105
dc.description.series
Portolana. Studia Mediterranea
dc.description.seriesnumber
vol. 4
dc.description.version
ostateczna wersja wydawcy
dc.identifier.isbnpl
978-83-233-2833-9
dc.identifier.projectpl
ROD UJ / OP
dc.identifier.seriesissn
1733-1293
dc.identifier.uri
https://ruj.uj.edu.pl/xmlui/handle/item/79811
dc.languagepl
pol
dc.language.containerpl
pol
dc.pubinfopl
Kraków : Wydawnictwo Uniwersytetu Jagiellońskiego
dc.rights*
Dozwolony użytek utworów chronionych
dc.rights.licence
OTHER
dc.rights.uri*
http://ruj.uj.edu.pl/4dspace/License/copyright/licencja_copyright.pdf
dc.share.type
otwarte repozytorium
dc.subtypepl
ConferenceProceedings
dc.titlepl
Recepcja kuchni śródziemnomorskiej w Nowym Świecie w pierwszym półwieczu hiszpańskiej obecności w Ameryce Łacińskiej
dc.title.alternativepl
The reception of Mediterranean cuisine during the first fifty years of Spanish presence in the New World
dc.title.containerpl
Mare inclitum : oddziaływanie cywilizacji śródziemnomorskiej
dc.typepl
BookSection
dspace.entity.type
Publication
Affiliations

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