The King's Victuals
1948; American Association of Teachers of Spanish and Portuguese; Volume: 31; Issue: 3 Linguagem: Inglês
10.2307/333039
ISSN2153-6414
Autores Tópico(s)Historical Studies on Spain
ResumoIN THE chapter of Arthur Stanley Riggs's book on Velazquez published in HISPANIA for November, 1947, entitled Velazquez: Prisoner of the King, not the least interesting part is that which describes in some detail the elaborate ceremony attendant upon the royal dinner. But Mr. Riggs twice arouses the reader's further interest and twice leaves it, and undoubtedly his own as well, unsatisfied. Referring to data available to him, he says, Of all the details those governing food are the most interesting and informative, without telling us anything about what Majesty ate or drank.' Again, when mentioning as his source the lengthy description of the process given in the Enciclopedia universal of Espasa, he tells us, Not one word is set down regarding what was eaten or drunk....2 (Italics mine in both cases.) It has occurred to me that a few details about the food that actually was set before King Philip IV might be of interest to readers of HISPANIA, for some information is indeed to be found. Now it happened that Philip IV had as cook one of the illustrious culinary masters of his day, one Francisco Fernandez Montifio, a creative artist of great talent whose fame crossed international boundary lines and who was author of the second earliest treatise on cooking to be published in Spain, Arte de cocina, pasteleria, bizcocheria y conservaria (1662).5 In this work the author not only gives precise instructions for the management of the kitchen, for the concoction of many dishes and for their service, but he tells us what food was set before the king and reproduces a few menus that he himself drew up for the table of his royal master.
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