Creating a Common Table in Twentieth-Century Argentina PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Creating a Common Table in Twentieth-Century Argentina PDF full book. Access full book title Creating a Common Table in Twentieth-Century Argentina by Rebekah E. Pite. Download full books in PDF and EPUB format.
Author: Rebekah E. Pite
Publisher: UNC Press Books
ISBN: 1469606917
Category : History
Languages : en
Pages : 343
Get Book Here
Book Description
Dona Petrona C. de Gandulfo (c. 1896-1992) reigned as Argentina's preeminent domestic and culinary expert from the 1930s through the 1980s. An enduring culinary icon thanks to her magazine columns, radio programs, and television shows, she was likely second only to Eva Peron in terms of the fame she enjoyed and the adulation she received. Her cookbook garnered tremendous popularity, becoming one of the three best-selling books in Argentina. Dona Petrona capitalized on and contributed to the growing appreciation for women's domestic roles as the Argentine economy expanded and fell into periodic crises. Drawing on a wide range of materials, including her own interviews with Dona Petrona's inner circle and with everyday women and men, Rebekah E. Pite provides a lively social history of twentieth-century Argentina, as exemplified through the fascinating story of Dona Petrona and the homemakers to whom she dedicated her career. Pite's narrative illuminates the important role of food--its consumption, preparation, and production--in daily life, class formation, and national identity. By connecting issues of gender, domestic work, and economic development, Pite brings into focus the critical importance of women's roles as consumers, cooks, and community builders.
Author: Rebekah E. Pite
Publisher: UNC Press Books
ISBN: 1469606917
Category : History
Languages : en
Pages : 343
Get Book Here
Book Description
Dona Petrona C. de Gandulfo (c. 1896-1992) reigned as Argentina's preeminent domestic and culinary expert from the 1930s through the 1980s. An enduring culinary icon thanks to her magazine columns, radio programs, and television shows, she was likely second only to Eva Peron in terms of the fame she enjoyed and the adulation she received. Her cookbook garnered tremendous popularity, becoming one of the three best-selling books in Argentina. Dona Petrona capitalized on and contributed to the growing appreciation for women's domestic roles as the Argentine economy expanded and fell into periodic crises. Drawing on a wide range of materials, including her own interviews with Dona Petrona's inner circle and with everyday women and men, Rebekah E. Pite provides a lively social history of twentieth-century Argentina, as exemplified through the fascinating story of Dona Petrona and the homemakers to whom she dedicated her career. Pite's narrative illuminates the important role of food--its consumption, preparation, and production--in daily life, class formation, and national identity. By connecting issues of gender, domestic work, and economic development, Pite brings into focus the critical importance of women's roles as consumers, cooks, and community builders.
Author: Camila Pastor
Publisher: University of Texas Press
ISBN: 1477314628
Category : Social Science
Languages : en
Pages : 352
Get Book Here
Book Description
Migration from the Middle East brought hundreds of thousands of people to the Americas in the late nineteenth and early twentieth centuries. By the time the Ottoman political system collapsed in 1918, over a third of the population of the Mashriq, i.e. the Levant, had made the transatlantic journey. This intense mobility was interrupted by World War I but resumed in the 1920s and continued through the late 1940s under the French Mandate. Many migrants returned to their homelands, but the rest concentrated in Brazil, Argentina, the United States, Haiti, and Mexico, building transnational lives. The Mexican Mahjar provides the first global history of Middle Eastern migrations to Mexico. Making unprecedented use of French colonial archives and historical ethnography, Camila Pastor examines how French colonial control over Syria and Lebanon affected the migrants. Tracing issues of class, race, and gender through the decades of increased immigration to Mexico and looking at the narratives created by the Mahjaris (migrants) themselves in both their old and new homes, Pastor sheds new light on the creation of transnational networks at the intersection of Arab, French, and Mexican colonial modernisms. Revealing how migrants experienced mobility as conquest, diaspora, exile, or pilgrimage, The Mexican Mahjar tracks global history on an intimate scale.
Author: María José Sevilla
Publisher: Reaktion Books
ISBN: 1789141893
Category : Cooking
Languages : en
Pages : 344
Get Book Here
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: Rafael Climent-Espino
Publisher: Vanderbilt University Press
ISBN: 0826504205
Category : Social Science
Languages : en
Pages : 409
Get Book Here
Book Description
A foundational text in the emerging field of Latin American and Iberian food studies
Author: Maria Paz Moreno
Publisher: Rowman & Littlefield
ISBN: 1442266414
Category : Cooking
Languages : en
Pages : 217
Get Book Here
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: William H. Beezley
Publisher: Rowman & Littlefield Publishers
ISBN: 144221256X
Category : Social Science
Languages : en
Pages : 349
Get Book Here
Book Description
This unique reader offers an engaging collection of essays that highlight the diversity of Latin America’s cultural expressions from independence to the present. Leading historians explore funerals, dance and music, letters and literature, spectacles and monuments, and world’s fairs and food. These themes and events highlight the ways in which a wide range of individuals with copious, at times contradictory, motives attempted to forge identity, turn the world upside down, mock their betters, forget their troubles through dance, express love in letters, and altogether enjoy life. The authors analyze case studies from Argentina, Brazil, the Dominican Republic, Ecuador, Mexico, Nicaragua, Peru, and Trinidad-Tobago, tracing how their examples resonate in the rest of the region. They show how people could and did find opportunities to escape, if only occasionally, their daily drudgery, making lives for themselves of greater variety than the constant quest for dominance, drive for profits, or knee-jerk resistance to the social or economic order so often described in cultural studies. Instead, this rich text introduces the complexity of motives behind and the diversity of expressions of popular culture in Latin America. Contributions by: Sal Acosta, Thomas L. Benjamin, John Charles Chasteen, Darién J. Davis, Lauren (Robin) H. Derby, Matthew D. Esposito, Ingrid E. Fey, Stephen Jay Gould, Graham E. L. Horton, Fanni Muñoz Cabrejo, Blanca Muratorio, Jeffrey M. Pilcher, Janet Sturman, and Pamela Voekel.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1138
Get Book Here
Book Description
Author: Jeffrey M. Pilcher
Publisher: UNM Press
ISBN: 9780826318732
Category : Cooking
Languages : en
Pages : 252
Get Book Here
Book Description
Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity. The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.
Author: Josefina Velázquez de León
Publisher:
ISBN:
Category : Cookery, Mexican
Languages : es
Pages : 324
Get Book Here
Book Description
Author: Margarita de Orellana
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 140
Get Book Here
Book Description
