Abstract
This article contextualizes the approach taken by and publication of Juan Altamiras' recipe book, New Art of Cookery, Learned From The School of Economic Experience (1745). It considers the book as a surfacing of long-evolving and specifically Spanish Franciscan food philosophy and unpacks the mechanisms by which its influence spread through popular cookery. Viewed in such a long perspective and using different methodological approaches, one can follow spiritually rooted ideas carrying secular implications which, when detached from friary life and absorbed into a wider cultural arena, nurtured emerging popular Spanish gastronomy and influenced the wider development of ‘economic’ cookery.
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