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Cooking up the nation [electronic resource] : Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century / Lara Anderson
- 作者: Anderson, Lara
- 其他題名:
- Coleccio?
- 出版: Woodbridge : Tamesis 2013
- 叢書名: Coleccio?
- 主題: Cooking, Spanish , Cooking, Spanish--History--19th century , Cooking, Spanish--History--20th century , Cooking--History--Spain , Cookbooks--History--Spain , Food writing--History--Spain
- ISBN: 1782041311 (electronic bk) 、 9781782041313 (electronic bk)
- URL:
電子書
- 一般註:Description based on print version record
- 書目註:Includes bibliographical references and index
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讀者標籤:
- 系統號: 005215802 | 機讀編目格式
館藏資訊

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.