Jodi Campbell's guest appearances

Jodi Campbell

New Books in History

New Books in Western European Studies

New Books in Food

New Books Network

New Books in Early Modern History

New Books in Iberian Studies

Behind the Book

Andrew Smith

Diana Garvin

Jeanette M. Fregulia

Phillipa Chong

Venus Bivar

Stéphane Henaut

Matt Cook

J. Neuhaus

Jeni Mitchell

Jeffrey H. Jackson

Leona Rittner

Jamie Kreiner

Scott Haine

Rod Phillips

K. Linder

OwlTail

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain.According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging.This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage.“A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

<a href="https://addran.tcu.edu/faculty_staff/jodi-campbell/" rel="nofollow" target="_blank">Jodi Campbell</a> is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, <a href="https://aax-us-east.amazon-adsystem.com/x/c/QglKNlvhWJ2Uy7xfygtcZGcAAAFoimzliQEAAAFKAX77FDE/https://www.amazon.com/dp/0803290810/?creativeASIN=0803290810&amp;linkCode=w61&amp;imprToken=mpPRkCZpLbW-Ake7nFJmMQ&amp;slotNum=0&amp;tag=newbooinhis-20" rel="nofollow" target="_blank">At the First Table: Food and Social Identity in Early Modern Spain </a>(University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain.According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging.This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage.“A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>Support our show by becoming a premium member! <a href="https://newbooksnetwork.supportingcast.fm/history" rel="nofollow" target="_blank">https://newbooksnetwork.supportingcast.fm/history</a>

Jodi Campbell, "At the First Table: Food and Social Identity in Early Modern Spain" (U Nebraska Press, 2017)

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain.According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging.This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage.“A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/european-studies

<a href="https://addran.tcu.edu/faculty_staff/jodi-campbell/" rel="nofollow" target="_blank">Jodi Campbell</a> is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, <a href="https://aax-us-east.amazon-adsystem.com/x/c/QglKNlvhWJ2Uy7xfygtcZGcAAAFoimzliQEAAAFKAX77FDE/https://www.amazon.com/dp/0803290810/?creativeASIN=0803290810&amp;linkCode=w61&amp;imprToken=mpPRkCZpLbW-Ake7nFJmMQ&amp;slotNum=0&amp;tag=newbooinhis-20" rel="nofollow" target="_blank">At the First Table: Food and Social Identity in Early Modern Spain </a>(University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain.According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging.This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage.“A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>Support our show by becoming a premium member! <a href="https://newbooksnetwork.supportingcast.fm/european-studies" rel="nofollow" target="_blank">https://newbooksnetwork.supportingcast.fm/european-studies</a>

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain.According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging.This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage.“A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

<a href="https://addran.tcu.edu/faculty_staff/jodi-campbell/" rel="nofollow" target="_blank">Jodi Campbell</a> is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, <a href="https://aax-us-east.amazon-adsystem.com/x/c/QglKNlvhWJ2Uy7xfygtcZGcAAAFoimzliQEAAAFKAX77FDE/https://www.amazon.com/dp/0803290810/?creativeASIN=0803290810&amp;linkCode=w61&amp;imprToken=mpPRkCZpLbW-Ake7nFJmMQ&amp;slotNum=0&amp;tag=newbooinhis-20" rel="nofollow" target="_blank">At the First Table: Food and Social Identity in Early Modern Spain </a>(University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain.According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging.This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage.“A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>Support our show by becoming a premium member! <a href="https://newbooksnetwork.supportingcast.fm/food" rel="nofollow" target="_blank">https://newbooksnetwork.supportingcast.fm/food</a>