Events Calendar
Friday, April 1, 2022 11:00 AM - 12:00 PM (CT)
Bob and Jean Smith Auditorium – Meadows Museum
214.768.8587meadowsmuseuminfo@smu.edu
Tripe and sweetbread, ginger and cinnamon, figs and pomegranates. Just as early modern Spaniards selected their clothing to project a particular image, so too did they dress their tables with carefully chosen ingredients and elaborate preparations. In the 16th and 17th centuries, food was far more than just sustenance: Spaniards used it to cure disease, solidify connections in the community, perform religious identity and enhance their social status. Different foods were suited to particular people and situations: radishes and cheese were good foods for students, and if one suffered from melancholy, cooked vegetables were a good cure. What one ate was also a moral choice, as a preference for fish was a sign of virtue, while too much indulgence in flesh and wine—as Murillo’s Prodigal Son seems to embrace at his feast—was a sign of wastefulness and gluttony. In exploring the kinds of foods early modern Spaniards ate, this series of lectures will illuminate how food was used for more than nourishment: to compete for social status, as a crucial expression of religious identity, and as a means to solidify connections between individuals and groups. For in-person tickets visit [link to come]. For virtual tickets visit [link to come]. For more information, call 214.768.8587 or email meadowsmuseuminfo@smu.edu.
Event will also be livestreamed
Admission