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Setting the TableCeramics, Dining, and Cultural Exchange in Andalucía and La Florida$
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Kathryn L. Ness

Print publication date: 2017

Print ISBN-13: 9781683400042

Published to Florida Scholarship Online: September 2017

DOI: 10.5744/florida/9781683400042.001.0001

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PRINTED FROM FLORIDA SCHOLARSHIP ONLINE (www.florida.universitypressscholarship.com). (c) Copyright University Press of Florida, 2020. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in FLASO for personal use.date: 28 January 2020

Conclusions

Conclusions

Chapter:
(p.118) 7 Conclusions
Source:
Setting the Table
Author(s):

Kathryn L. Ness

Publisher:
University Press of Florida
DOI:10.5744/florida/9781683400042.003.0007

This chapter concludes Setting the Table and summarizes the argument that individuals on both sides of the Atlantic were participating in developing a Spanish-Atlantic identity that amalgamated Spanish heritage with new ideas and goods from other parts of Europe, Asia, and the Americas. It emphasizes that Spain and Spanish America were closely connected as late as the eighteenth century and that Spanish Americans continued to look to Spain as a model for fashion and culture. The chapter argues that data from the St. Augustine sites suggest that traditional interpretations of status and displays of Spanish identity need to be reevaluated in light of changing fashions in eighteenth-century Spain and the similarities between eighteenth-century Spanish and Spanish-American sites. It also contends that the transition away from traditional stews and the possible adoption of French culinary techniques by middle class Spaniards and elite Spanish Americans calls into question previous hypotheses regarding the impact of French culture on Spanish society after the advent of the Bourbon dynasty in 1700. Lastly, it considers other directions and ways in which this study could benefit those studying other parts of the Spanish empire.

Keywords:   Spanish, Atlantic, Identity, St. Augustine, Spain, Status, Culinary

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