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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: 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: Martha Chapa
Publisher: Editorial Ink
ISBN: 6079588684
Category : Cooking
Languages : en
Pages : 243
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Book Description
Incluye audio del autor. En Los tacos de México Martha Chapa, conocida por sus manzanas y por sus buenos oficios en la cocina, nos regala un viaje a lo más profundo y conocido de la comida mexicana: las tortillas envolviendo todo tipo de guisados, carnes, verduras o simplemente un poco de sal. Nos dice la autora que así como los tacos se pueden comer en cualquier rincón de la República Mexicana, la variedad de recetas puede ser infinita ya que, la forma en la que se preparen los tacos depende de hasta donde la imaginación del taquero sea capaz de llegar.
Author: Maria Paz Moreno
Publisher: Rowman & Littlefield
ISBN: 1442266414
Category : Cooking
Languages : en
Pages : 217
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Book Description
As the capital city of Spain, Madrid is nowadays considered one of the most interesting “food towns” in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times’ critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileño cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafés and markets played in putting Madrid in the map as one of the world’s top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid’s cuisine, exploring major trends, most innovative chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the diverse influences that have shaped Madrid’s cuisine over the centuries, including the introduction of foods from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrileños’ sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well as traditional and avant-garde eating establishments, from restaurants to bars to chocolaterías, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages.
Author: María José Sevilla
Publisher: Reaktion Books
ISBN: 1789141893
Category : Cooking
Languages : en
Pages : 344
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Book Description
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.
Author: Jessica Kuper
Publisher: Routledge
ISBN: 0710305435
Category : Cookbooks
Languages : en
Pages : 264
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Book Description
First Published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Rohan Daft
Publisher: Simon and Schuster
ISBN: 1416579613
Category : Cooking
Languages : en
Pages : 194
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Book Description
The menú del día is Spain's equivalent of the prix fixe menu of the bistros of France. On it are good, no-nonsense dishes that are as long on flavor and tradition as they are short on pretension and fuss. Influenced by a unique blend of culinary and cultural influences -- wine from the Romans; rice, cinnamon, saffron, and cumin from the Moors; slow-cooked stews from the Jews; tomatoes, peppers, chocolate, and chilies from the New World -- these are the tastes that have made Spanish cooking as vibrant as it is today. To start, there might be Gazpachuelo, the mayonnaise-enriched shrimp and monkfish soup straight from Mediterranean Málaga, followed by a main course of Fabada, the gloriously sticky stew of pork and white beans from mountainous Asturias, and Bienmesabe ("Tastes good to me!"), the almond, cinnamon, honey, and lemon cream so beloved by the people of Canary Islands. A menú in northerly Navarra, which borders France, might begin with Menestra Riojana, a delicate dish of spring vegetables with extra virgin olive oil, and continue with Pichón Estofado, a robust dish of pigeon stewed with red wine. Arroz con Leche, creamy rice pudding with a burnt-sugar crust, makes a sweet ending.
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: Michelle Sharp
Publisher: Routledge
ISBN: 1351697277
Category : Literary Criticism
Languages : en
Pages : 374
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Book Description
This collection of essays confirms Carmen de Burgos’s pivotal place in Spanish feminist history by bringing together eminent international scholars who offer new readings of Burgos’s work. It includes the analyses of a number of lesser-known texts, both fictional and non-fictional, which give us a more comprehensive examination of Burgos’s multipronge feminist approach. Burgos’s works, especially her essays, are essential feminist reading and complement other European and North American traditions. Gaining familiarity with the breadth and depth of her work serves not only to provide an understanding of Spanish firstwave feminism, but also enriches our appreciation of cultural studies, gender studies, subaltern studies and travel literature. Looking at the entirety of her life and work, and the wide-ranging contributions in this volume, it is evident that Burgos embodied the tensions between tradition and modernity, depicting multiple representations of womanhood. Encouraging women to take ownership of their personal fashion, the design of their homes and the decorum of their families were steps towards recognizing a female population that was cognizant of its own desires.
Author: Dr Debra D Andrist
Publisher: Liverpool University Press
ISBN: 1782847383
Category : Cooking
Languages : en
Pages : 364
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Book Description
The food-secure and/or privileged worldwide no longer eat and drink simply to maintain life itself. They have the advantage and choice to regard "sustenance" not just as fuel for the body/machine but as a source of pleasure and entertainment for the mind/intellect. This enhanced concept of "sustenance" embraces all the senses: visual, auditory, olfactory, gustatory and tactile, thus including not just food & drink but ceremonies & art forms dealing with them. This book explores the substantive ways food & drink impact human existence. The work comprises five parts: medicine; ceremonies; literature & cinema; art & artists; space/architecture & advertising/art. Food & drink start with the physical, morph into nutrition, the most basic requirements for organic life, but progress from the beginning of physical process to ceremony and expression. The result and the experience highlight physiological and sensual concepts, and indeed, preference. Food & drink staples are determined by geographic availability and cuisine & beverage are closely associated with culture & ethnicity. Contributor exploration is wide-ranging: Aztec, Mexican & Spanish medicine; African & Roman Catholic rites; cookbook discourse and socio-gender influence; literature, including cultural comparisons of cooking and cooks; preparation & representation of food & drink as artistic endeavours, including by Latin American women, and types of inspirational "fodder", especially in the context of Picasso's art in Spain & France, & Spanish wine museums & labelling. Sustenance for the Body & Soul is the seventh book in the Hispanic Worlds series, details of which are available on the press website.
Author: Bruce A. Glasrud
Publisher: Texas A&M University Press
ISBN: 1623490227
Category : History
Languages : en
Pages : 346
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Book Description
The Big Bend region of Texas—variously referred to as “El Despoblado” (the uninhabited land), “a land of contrasts,” “Texas’ last frontier,” or simply as part of the Trans-Pecos—enjoys a long, colorful, and eventful history, a history that began before written records were maintained. With Big Bend’s Ancient and Modern Past, editors Bruce A. Glasrud and Robert J. Mallouf provide a helpful compilation of articles originally published in the Journal of Big Bend Studies, reviewing the unique past of the Big Bend area from the earliest habitation to 1900. Scholars of the region investigate not only the peoples who have successively inhabited it but also the nature of the environment and the responses to that environment. As the studies in this book demonstrate, the character of the region has, to a great extent, dictated its history. The study of Big Bend history is also the study of borderlands history. Studying and researching across borders or boundaries, whether national, state, or regional, requires a focus on the factors that often both unite and divide the inhabitants. The dual nature of citizenship, of land holding, of legal procedures and remedies, of education, and of history permeate the lives and livelihoods of past and present residents of the Big Bend.
