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Author: Emilia Pardo Bazán (Condesa de)
Publisher:
ISBN: 9788493583309
Category :
Languages : es
Pages : 441
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Book Description
Author: Emilia Pardo Bazán (Condesa de)
Publisher:
ISBN: 9788493583309
Category :
Languages : es
Pages : 441
Get Book Here
Book Description
Author: Emilia Pardo Bazán (Condesa de)
Publisher:
ISBN: 9788497970679
Category :
Languages : es
Pages : 441
Get Book Here
Book Description
Author: Emilia Pardo Bazán (Condesa de)
Publisher: Editorial MAXTOR
ISBN: 8490012032
Category : Cooking, Spanish
Languages : es
Pages : 425
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Book Description
Author: Emilia Pardo Bazán (condesa de)
Publisher: Editorial MAXTOR
ISBN: 8497617517
Category : Cooking, Spanish
Languages : es
Pages : 424
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Book Description
Author: Lara Anderson
Publisher: Boydell & Brewer Ltd
ISBN: 1855662469
Category : Cooking
Languages : en
Pages : 188
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Book Description
The book is the first to analyse the textual construction of a national Spanish cuisine 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 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 textscomes 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 Universityof Melbourne.
Author: Rebecca Ingram
Publisher: Vanderbilt University Press
ISBN: 0826504914
Category : Cooking
Languages : en
Pages : 291
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Book Description
Winner, Gourmand World Cookbook Awards, 2023—Best Women of the World Book, Spain We are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, relatedly, the roles ascribed to the modern Spanish women responsible for daily cooking. Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work offers a sharp reading of diverse sources, placed in their historical context, that yields a better understanding of the roles of food within an inherently uneven modernization process. Further, author Rebecca Ingram's perceptive critique reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. Women's Work posits that this is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity. Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor—the kitchen—and, in this way, shaped their thinking about their roles in modernizing Spain.
Author: Emilia Pardo Bazán
Publisher:
ISBN:
Category :
Languages : es
Pages : 412
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Book Description
Author: Emilia Pardo Bazán (Condesa de)
Publisher:
ISBN:
Category :
Languages : es
Pages : 412
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Book Description
Author: Countess Emilia PARDO BAZÁN
Publisher:
ISBN:
Category :
Languages : en
Pages : 412
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Book Description
Author: Lara Anderson
Publisher: University of Toronto Press
ISBN: 1487506694
Category : Literary Criticism
Languages : en
Pages : 188
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Book Description
This highly original book addresses the understudied connection between food and authoritarian control during the Franco regime.
