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Author: Joanne Hershfield
Publisher: Duke University Press
ISBN: 0822389282
Category : Social Science
Languages : en
Pages : 217
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Book Description
In the years following the Mexican Revolution, visual images of la chica moderna, the modern woman, au courant in appearance and attitude, popped up in mass media across the country. Some of the images were addressed directly to women through advertisements, as illustrations accompanying articles in women’s magazines, and on the “women’s pages” in daily newspapers. Others illustrated domestic and international news stories, promoted tourism, or publicized the latest Mexican and Hollywood films. In Imagining la Chica Moderna, Joanne Hershfield examines these images, exploring how the modern woman was envisioned in Mexican popular culture and how she figured into postrevolutionary contestations over Mexican national identity. Through her detailed interpretations of visual representations of la chica moderna, Hershfield demonstrates how the images embodied popular ideas and anxieties about sexuality, work, motherhood, and feminine beauty, as well as class and ethnicity. Her analysis takes into account the influence of mexicanidad, the vision of Mexican national identity promoted by successive postrevolutionary administrations, and the fashions that arrived in Mexico from abroad, particularly from Paris, New York, and Hollywood. She considers how ideals of the modern housewife were promoted to Mexican women through visual culture; how working women were represented in illustrated periodicals and in the Mexican cinema; and how images of traditional “types” of Mexican women, such as la china poblana (the rural woman), came to define a “domestic exotic” form of modern femininity. Scrutinizing photographs of Mexican women that accompanied articles in the Mexican press during the 1920s and 1930s, Hershfield reflects on the ways that the real and the imagined came together in the production of la chica moderna.
Author: Joanne Hershfield
Publisher: Duke University Press
ISBN: 0822389282
Category : Social Science
Languages : en
Pages : 217
Get Book Here
Book Description
In the years following the Mexican Revolution, visual images of la chica moderna, the modern woman, au courant in appearance and attitude, popped up in mass media across the country. Some of the images were addressed directly to women through advertisements, as illustrations accompanying articles in women’s magazines, and on the “women’s pages” in daily newspapers. Others illustrated domestic and international news stories, promoted tourism, or publicized the latest Mexican and Hollywood films. In Imagining la Chica Moderna, Joanne Hershfield examines these images, exploring how the modern woman was envisioned in Mexican popular culture and how she figured into postrevolutionary contestations over Mexican national identity. Through her detailed interpretations of visual representations of la chica moderna, Hershfield demonstrates how the images embodied popular ideas and anxieties about sexuality, work, motherhood, and feminine beauty, as well as class and ethnicity. Her analysis takes into account the influence of mexicanidad, the vision of Mexican national identity promoted by successive postrevolutionary administrations, and the fashions that arrived in Mexico from abroad, particularly from Paris, New York, and Hollywood. She considers how ideals of the modern housewife were promoted to Mexican women through visual culture; how working women were represented in illustrated periodicals and in the Mexican cinema; and how images of traditional “types” of Mexican women, such as la china poblana (the rural woman), came to define a “domestic exotic” form of modern femininity. Scrutinizing photographs of Mexican women that accompanied articles in the Mexican press during the 1920s and 1930s, Hershfield reflects on the ways that the real and the imagined came together in the production of la chica moderna.
Author: Rebekah E. Pite
Publisher: UNC Press Books
ISBN: 1469606895
Category : Cooking
Languages : en
Pages : 344
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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: 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: Maria Kijac
Publisher: Houghton Mifflin Harcourt
ISBN: 1558322485
Category : Cooking
Languages : en
Pages : 499
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Book Description
This book has 450 authentic recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.
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: Keja L. Valens
Publisher: Rutgers University Press
ISBN: 1978829566
Category : Cooking
Languages : en
Pages : 328
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Book Description
Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.
Author:
Publisher: International Potato Center
ISBN:
Category :
Languages : en
Pages : 182
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Book Description
Author: Eugenio Vega
Publisher: Author House
ISBN: 1491875283
Category : Art
Languages : en
Pages : 225
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Book Description
Este libro hace un repaso, que no pretende ser exhaustivo, de las circunstancias en que la relación entre diseño, comunicación y consumo comenzó a forjarse con el desarrollo de la industria.
Author: Eva Raventós
Publisher: teNeues
ISBN: 9783832791131
Category : Architecture
Languages : en
Pages : 144
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Book Description
Nestled on perhaps the most beautiful stretch of the Mediterranean, these islands are a tourist destination second to none. Recently, a new sophistication has come to the dining scene with a host of chic eateries. These dining hotspots offer a logical complement to the Balearics? thriving, trendy nightlife. There's the dazzling modernist surroundings and Asian menu at Majorca's Tahini, or hotspot Aramis with its innovative interior and international dishes. Browse this assemblage of stunning restaurant interiors interspersed with a selection of unique recipes. ? A selection of the hippest restaurants in Ibiza and Majorca, where design, food and ambience merge to form unique dining experiences ? This indispensable addition to teNeues? best-selling Cool Restaurants series is attractively designed with over 130 color photographs ? A selection of recipes offer the chance to recreate the restaurant experience at home.
Author: Steffan Igor Ayora-Diaz
Publisher: Bloomsbury Publishing
ISBN: 1350162736
Category : Social Science
Languages : en
Pages : 280
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Book Description
The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.
