Cooking Up the Nation
Spanish Culinary Texts and Culinary Nationalization in the Late Nineteenth and Early Twentieth Century
1st Edition
Published on 15. August 2013
181 pages
978-1-78204-131-3 (ISBN)
Description
The book is the first to analyse the textual construction of a national Spanish cuisine in the late nineteenth and early twentieth century.
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Lara Anderson
Cooking Up the Nation
Spanish Culinary Texts and Culinary Nationalization in the Late Nineteenth and Early Twentieth Century
Book
08/2013
Tamesis Books
€121.50
Shipment within 3-4 weeks
Content
Introduction
The Foodscape of Late-Nineteenth and Early-Twentieth-Century Spain: Multiple Cuisines and French Hegemony
The Emergence of Spanish Culinary Nationalism: Dr Thebussem & The King's Chef
Ángel Muro'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
Works Cited
The Foodscape of Late-Nineteenth and Early-Twentieth-Century Spain: Multiple Cuisines and French Hegemony
The Emergence of Spanish Culinary Nationalism: Dr Thebussem & The King's Chef
Ángel Muro'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
Works Cited
