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

Format:

Book

Author/Creator:

Anderson, Lara, Ph. D., author.

Series:

Monografias A.

Monografias A

Language:

English

Subjects (All):

Thebussem, doctor, 1828-1918. Mesa moderna.

Thebussem.

Muro, Angel. Praticón.

Muro, Angel.

Pardo Bazán, Emilia, condesa de, 1852-1921. Cocina española antigua.

Pardo Bazán, Emilia.

Perez, Dionisio. Libro de guisados.

Perez, Dionisio.

Food writing--Spain--History--19th century.

Food writing.

Food writing--Spain--History--20th century.

Cooking--Spain--History--19th century.

Cooking.

Cooking--Spain--History--20th century.

Cookbooks--Spain--History--19th century.

Cookbooks.

Cookbooks--Spain--History--20th century.

History.

Spain.

Local Subjects:

Food writing--Spain--History--19th century.

Physical Description:

171 pages ; 24 cm.

Place of Publication:

Woodbridge : Tamesis, 2013.

Summary:

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, 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. Book jacket.

Contents:

1 The Foodscape of Late-Nineteenth- and Early-Twentieth-Century Spain: Multiple Cuisines and French Hegemony 15

2 The Emergence of Spanish Culinary Nationalism: Dr Thebussem and the King's Chef 42

3 Ángel Muro Goiri's Bestseller: Culinary Nationalization and Commercial Success 70

4 Emilia Pardo Bazán: The Nationalization and Modernization/Civilization of Spanish Cuisine 95

5 Post-Thebussem: Regional Pluralism and the Re-vindication and Nationalization of Spanish Cuisine 120.

ISBN:

9781855662469

1855662469

OCLC:

841673337