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Author: Lara Anderson
Publisher: University of Toronto Press
ISBN: 148753468X
Category : Literary Criticism
Languages : en
Pages : 188
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Book Description
Control and Resistance reveals the various ways in which food writing of the early Franco era was a potent political tool, producing ways of eating and thinking about food that privileged patriotism over personal desire. The author examines a diverse range of official and non-official food texts to highlight how discourse helped construct and contest identities in line with the three ideological pillars of the regime: autarky, prescriptive gender roles, and monolithic nationalism. Official food discourse produced an audience with a taste for local foodstuffs, and also created a unified gastronomic space in which regional cuisines were co-opted for the purposes of culinary nationalism. The author discusses a genre of official texts directed solely at women, which demanded women’s compliance and exclusive dedication to domesticity. Alongside such examples, Control and Resistance includes texts that offered resistance to the Franco hegemony. Food texts have traditionally been viewed as apolitical because of their connections with domesticity, so they were not subject to the same degree of censorship as other published works. Accordingly, food writing was at times more capable of offering disruptive or resistant textual spaces than other forms of discourse.
Author: Lara Anderson
Publisher: University of Toronto Press
ISBN: 148753468X
Category : Literary Criticism
Languages : en
Pages : 188
Get Book Here
Book Description
Control and Resistance reveals the various ways in which food writing of the early Franco era was a potent political tool, producing ways of eating and thinking about food that privileged patriotism over personal desire. The author examines a diverse range of official and non-official food texts to highlight how discourse helped construct and contest identities in line with the three ideological pillars of the regime: autarky, prescriptive gender roles, and monolithic nationalism. Official food discourse produced an audience with a taste for local foodstuffs, and also created a unified gastronomic space in which regional cuisines were co-opted for the purposes of culinary nationalism. The author discusses a genre of official texts directed solely at women, which demanded women’s compliance and exclusive dedication to domesticity. Alongside such examples, Control and Resistance includes texts that offered resistance to the Franco hegemony. Food texts have traditionally been viewed as apolitical because of their connections with domesticity, so they were not subject to the same degree of censorship as other published works. Accordingly, food writing was at times more capable of offering disruptive or resistant textual spaces than other forms of discourse.
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: Russell Maddicks
Publisher: Bradt Travel Guides
ISBN: 1841622990
Category : Venezuela
Languages : en
Pages : 454
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Book Description
Venezuela occasionally features in world news in connection with its rich oil resources, its obsession with beauty pageants, its outspoken and colourful president, Hugo Chávez, or the world's highest waterfall - and little else. However, beyond the headlines, this beautiful and diverse country has so much more to offer to all types of visitors - hiking the 'Lost World' landscape of Conan Doyle, piranha-fishing from dugout canoes, paragliding from Andean peaks and windsurfing on Margarita Island. Taking travellers to the wildest of fiestas, inside the steamiest salsa bars and introducing visitors to the quirkiest of local customs, Bradt's Venezuela leads tourists from the Caribbean coast to the southern tropical wilderness, delving into the culture and eccentricities of the country more deeply than any other guide.
Author: José Rafael Lovera
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 194
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Book Description
This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups—Indians, Europeans, and Africans—and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat and wine, with little success. Many dishes, cooking methods, and food habits have survived with little modification since time immemorial. Students and other readers will learn much about the South American foodways in daily life today, with special attention paid to historical perspective and any rural and urban differences. For example, in all the major cultural groups, food preparation and cooking have always been women's work, with the exception of the meat roast (asado) by llaneros and gauchos. The rise of the cooking profession is discussed as well. A fascinating look at the daily meal schedule includes insight in to how the European conquerors imposed their eating habits and encouraged overeating, with the abundance found in the New World. Modern life is shown to affect where people eat, as buying meals, often from street vendors, during the workday has become more of a necessity. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes from many of the countries and illustrations complement the narrative.
Author: Eugenia Afinoguénova
Publisher: Vanderbilt University Press
ISBN: 0826507107
Category : Cooking
Languages : en
Pages : 312
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Book Description
The term “gastrocracy” refers to the appropriation of discourses and practices related to the sourcing, preparation, distribution, and consumption of food for political purposes. The intersections of gastronomy and governance, dating in Spain to the last quarter of the nineteenth century, have become highly visible over the past decade, when political debates around nationalism in its different forms have taken the guise of discussions about regional and local cuisines. Concomitant with the rise of the “slow food” movement and following UNESCO’s addition in 2011 of “Gastronomic Meal of the French” to its list of Intangible Cultural Heritage of Humanity, public and private associations all around Spain have been established with the goal of achieving recognition by UNESCO for Spanish, Catalan, and other national cuisines. In 2016, Gastro Marca España—an association and a web portal—was launched to raise the profile of food in Spain’s national brand. Eliciting wide public participation, co-opted for political purposes, regarded as a factor of economic development on any scale, and integrated into every so-called banal nationalism, the production, distribution, and consumption of food are highly relevant for historical analysis. Seeking to encourage a broader discussion about Peninsular gastrocracies, this book brings together an interdisciplinary group of scholars from different sides of the Atlantic and the Pacific who have spearheaded research on gastronomy and governance in Spain.
Author:
Publisher:
ISBN:
Category : Mass media
Languages : en
Pages : 924
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Book Description
Author: Inma Mcleish
Publisher: Pearson UK
ISBN: 140668354X
Category : Language Arts & Disciplines
Languages : en
Pages : 218
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Book Description
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Author:
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ISBN:
Category : Dinners and dining
Languages : en
Pages : 862
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Author:
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ISBN:
Category :
Languages : es
Pages :
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Author: Society of Publication Designers
Publisher: Rockport Publishers and
ISBN: 1631591118
Category : Art
Languages : en
Pages : 459
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Book Description
This 50th edition of Publication Design Annual celebrates the winners of The Society for Publication Design's competition.
