Cooking up the nation : Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century /

"This book looks at the textual attempts to construct a national cuisine made in Spain at the turn of the last century. At the same time that attempts to unify the country were being made in law and narrated in fiction, Mariano Pardo de Figueroa (1828-1918) and José Castro y Serrano (1829-96),...

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Détails bibliographiques
Cote:Libro Electrónico
Auteur principal: Anderson, Lara, Ph. D. (Auteur)
Format: Électronique eBook
Langue:Inglés
Publié: Woodbridge : Tamesis, 2013.
Collection:Colección Támesis. Monografías ; 321.
Sujets:
1800-1999
Cooking, Spanish.
Cooking, Spanish > History > 19th century.
Cooking, Spanish > History > 20th century.
Cooking > Spain > History.
Food writing > Spain > History.
Cuisine espagnole.
Cuisine espagnole > Histoire > 19e siècle.
Cuisine espagnole > Histoire > 20e siècle.
Cuisine > Art d'écrire > Espagne > Histoire.
COOKING > Regional & Ethnic > Spanish.
LITERARY CRITICISM > European > Spanish & Portuguese.
Cookbooks
Cooking
Cooking, Spanish
Food writing
Spain
History
Accès en ligne:Texto completo
Table des matières:
  • Introduction
  • The foodscape of late-nineteenth- and early-twentieth-century Spain : multiple choices and French hegemony
  • The emergence of Spanish culinary nationalism : Dr Thebussem and the King's chef
  • Ángel Muro Goiri's bestseller : culinary nationalization and commercial success
  • Emilia Pardo Bazán : the nationalization and modernization/civilization of Spanish cuisine
  • Post-Thebussem : regional pluralism and the re-vindication and nationalization of Spanish cuisine
  • Conclusion.

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