Coverart for item
The Resource Cooking up the nation : Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century, Lara Anderson

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

Label
Cooking up the nation : Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century
Title
Cooking up the nation
Title remainder
Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century
Statement of responsibility
Lara Anderson
Creator
Subject
Genre
Language
eng
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, 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"--EBL
Member of
Cataloging source
YDXCP
http://library.link/vocab/creatorName
Anderson, Lara
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Colección Támesis. Serie A, Monografías
Series volume
321
http://library.link/vocab/subjectName
  • Cooking, Spanish
  • Cooking, Spanish
  • Cooking, Spanish
  • Cooking
  • Cookbooks
  • Food writing
  • COOKING
  • LITERARY CRITICISM
  • Cookbooks
  • Cooking
  • Cooking, Spanish
  • Food writing
  • Spain
Label
Cooking up the nation : Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century, Lara Anderson
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
ocn850177935
Dimensions
unknown
Extent
1 online resource (171 pages)
File format
unknown
Form of item
online
Isbn
9781299789456
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
http://library.link/vocab/ext/overdrive/overdriveId
22573/ctt2x78zv
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)850177935
Label
Cooking up the nation : Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century, Lara Anderson
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
ocn850177935
Dimensions
unknown
Extent
1 online resource (171 pages)
File format
unknown
Form of item
online
Isbn
9781299789456
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
http://library.link/vocab/ext/overdrive/overdriveId
22573/ctt2x78zv
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)850177935

Library Locations

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      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
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