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Cooking Up the Nation - Spanish Culinary Texts and Culinary Nationalization in the Late Nineteenth and Early Twentieth Century (Hardcover)
Loot Price: R2,178
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Cooking Up the Nation - Spanish Culinary Texts and Culinary Nationalization in the Late Nineteenth and Early Twentieth Century (Hardcover)
Series: Monografias A
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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 Jose Castro y Serrano (1829-96), Angel Muro Goiri (1839 -
1897), Emilia Pardo Bazan (1851-1921) and Dionisio Perez
(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.
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