Listing 1 - 2 of 2 |
Sort by
|
Choose an application
"The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks. The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony. Structured into three distinct "courses" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries."--
Food habits --- Food in literature --- Food --- Gastronomy --- History --- Spain. --- Espagne --- Spain --- Moeurs et coutumes. --- Social life and customs. --- Food in literature. --- History. --- Olla podrida. --- Renaissance banquets. --- Spanish cookbooks. --- Spanish cooking. --- Spanish food. --- cuisine. --- food culture. --- food etiquette. --- gastronomy. --- historical recipes. --- history of food. --- history of manners. --- maize.
Choose an application
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), Angel Muro Goiri (1839 - 1897), Emilia Pardo Bazán (1851-1921) and Dionisio Pérez (1872-1935) all tried to find ways of bringing Spaniards together through a common language about food. In line with this nationalist goal, all of the texts examined in this book contain strategies and rhetoric typical of nineteenth-century nation-building projects. The nationalist agenda of these culinary texts comes as little surprise when we consider the importance of nation building to Spanish cultural and political life at the time of their publication. At this time Spaniards were forced to confront many questions relating to their national identity, such as the state's lackluster nationalizing policies, the loss of empire, national degeneration and regeneration and their country's cultural dependence on France. In their discussions about how to nationalize Spanish food, all of the authors under consideration here tap into these wider political and cultural issues about what it meant to be Spanish at this time. Lara Anderson is Lecturer in Spanish Studies at the University of Melbourne.
Cooking, Spanish --- Cookery, Spanish --- Spanish cooking --- History --- Food writing --- Cooking --- Cookbooks --- Thebussem, --- Muro, Angel. --- Pardo Bazán, Emilia, --- Perez, Dionisio, --- Cook-books --- Cookery --- Recipe books --- Books --- Cuisine --- Food preparation --- Food science --- Home economics --- Dinners and dining --- Food --- Gastronomy --- Table --- Cooking writing --- Food journalism --- Authorship --- Muro, Angel --- Muro Carratalá, Angel --- Doctor Thebussem, --- Figueroa, Mariano Pardo de, --- Pardo de Figueroa, Mariano, --- Culinary Nationalization. --- Culinary Texts. --- Cultural Dependence. --- Cultural Identity. --- Early Twentieth Century. --- Identity. --- Late Nineteenth Century. --- National Building. --- Nationalism. --- Politics. --- Social Change. --- Spanish Cuisine. --- Spanish Food. --- Tradition.
Listing 1 - 2 of 2 |
Sort by
|