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), Angel...
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| 520 | |a 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 | ||
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Datensatz im Suchindex
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| any_adam_object | |
| author | Anderson, Lara |
| author_facet | Anderson, Lara |
| author_role | aut |
| author_sort | Anderson, Lara |
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| bvnumber | BV043938629 |
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| 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 |
| ctrlnum | (ZDB-20-CBO)CR9781782041313 (OCoLC)967388558 (DE-599)BVBBV043938629 |
| dewey-full | 808.066641 |
| dewey-hundreds | 800 - Literature (Belles-lettres) and rhetoric |
| dewey-ones | 808 - Rhetoric & collections of literature |
| dewey-raw | 808.066641 |
| dewey-search | 808.066641 |
| dewey-sort | 3808.066641 |
| dewey-tens | 800 - Literature (Belles-lettres) and rhetoric |
| discipline | Literaturwissenschaft |
| era | Geschichte 1900-2000 Geschichte 1800-1900 Geschichte 1876-1930 gnd |
| era_facet | Geschichte 1900-2000 Geschichte 1800-1900 Geschichte 1876-1930 |
| format | Electronic eBook |
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| spelling | Anderson, Lara Verfasser aut Cooking up the nation Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century Lara Anderson Suffolk Boydell & Brewer 2013 1 online resource (171 pages) txt rdacontent c rdamedia cr rdacarrier Title from publisher's bibliographic system (viewed on 02 Oct 2015) 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 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 Thebussem / doctor / 1828-1918 / Mesa moderna Muro, Angel / Praticón Pardo Bazán, Emilia / condesa de / 1852-1921 / Cocina española antigua Perez, Dionisio / 1872-1935 / Libro de guisados Geschichte 1900-2000 Geschichte 1800-1900 Geschichte 1876-1930 gnd rswk-swf Geschichte Food writing / Spain / History / 19th century Food writing / Spain / History / 20th century Cooking / Spain / History / 19th century Cooking / Spain / History / 20th century Cookbooks / Spain / History / 19th century Cookbooks / Spain / History / 20th century Kochen (DE-588)4031445-5 gnd rswk-swf Kochbuch (DE-588)4114240-8 gnd rswk-swf Nationalbewusstsein (DE-588)4041282-9 gnd rswk-swf Spanien Spanien (DE-588)4055964-6 gnd rswk-swf Spanien (DE-588)4055964-6 g Kochen (DE-588)4031445-5 s Kochbuch (DE-588)4114240-8 s Nationalbewusstsein (DE-588)4041282-9 s Geschichte 1876-1930 z 1\p DE-604 Erscheint auch als Druckausgabe 978-1-85566-246-9 http://www.cambridge.org/core/product/identifier/9781782041313/type/BOOK Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Anderson, Lara Cooking up the nation Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century 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 Thebussem / doctor / 1828-1918 / Mesa moderna Muro, Angel / Praticón Pardo Bazán, Emilia / condesa de / 1852-1921 / Cocina española antigua Perez, Dionisio / 1872-1935 / Libro de guisados Geschichte Food writing / Spain / History / 19th century Food writing / Spain / History / 20th century Cooking / Spain / History / 19th century Cooking / Spain / History / 20th century Cookbooks / Spain / History / 19th century Cookbooks / Spain / History / 20th century Kochen (DE-588)4031445-5 gnd Kochbuch (DE-588)4114240-8 gnd Nationalbewusstsein (DE-588)4041282-9 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4114240-8 (DE-588)4041282-9 (DE-588)4055964-6 |
| title | Cooking up the nation Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century |
| title_auth | Cooking up the nation Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century |
| title_exact_search | Cooking up the nation Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century |
| title_full | Cooking up the nation Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century Lara Anderson |
| title_fullStr | Cooking up the nation Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century Lara Anderson |
| title_full_unstemmed | Cooking up the nation Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century Lara Anderson |
| title_short | Cooking up the nation |
| title_sort | cooking up the nation spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century |
| title_sub | Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century |
| topic | Thebussem / doctor / 1828-1918 / Mesa moderna Muro, Angel / Praticón Pardo Bazán, Emilia / condesa de / 1852-1921 / Cocina española antigua Perez, Dionisio / 1872-1935 / Libro de guisados Geschichte Food writing / Spain / History / 19th century Food writing / Spain / History / 20th century Cooking / Spain / History / 19th century Cooking / Spain / History / 20th century Cookbooks / Spain / History / 19th century Cookbooks / Spain / History / 20th century Kochen (DE-588)4031445-5 gnd Kochbuch (DE-588)4114240-8 gnd Nationalbewusstsein (DE-588)4041282-9 gnd |
| topic_facet | Thebussem / doctor / 1828-1918 / Mesa moderna Muro, Angel / Praticón Pardo Bazán, Emilia / condesa de / 1852-1921 / Cocina española antigua Perez, Dionisio / 1872-1935 / Libro de guisados Geschichte Food writing / Spain / History / 19th century Food writing / Spain / History / 20th century Cooking / Spain / History / 19th century Cooking / Spain / History / 20th century Cookbooks / Spain / History / 19th century Cookbooks / Spain / History / 20th century Kochen Kochbuch Nationalbewusstsein Spanien |
| url | http://www.cambridge.org/core/product/identifier/9781782041313/type/BOOK |
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