An Approach to Fishing, Sale and Consumption of Dolphin in the Crown of Aragon (Fourteenth-Fifteenth Centuries).

This paper is the first contribution in Spanish historiography to the study of the role of dolphin in Medieval alimentary habits. It deals with the capture, regulations of trade and consumption, and recipes of Catalan haute cuisine. It is part of a wider research project on selected marine foods in the Crown of Aragon (fourteenth-fifteenth centuries). The role of dolphin meat within different food systems is useful to help understand the consumption patterns of the privileged, because it was a symbol of social distinction. [ABSTRACT FROM AUTHOR]