Cooking Up the Nation Spanish Culinary Texts and Culinary Nationalization in the Late Nineteenth and Early Twentieth Century
Book contents
- Frontmatter
- Dedication
- Contents
- Acknowledgements
- Introduction
- 1 The Foodscape of Late-Nineteenth- and Early-Twentieth-Century Spain: Multiple Cuisines and French Hegemony
- 2 The Emergence of Spanish Culinary Nationalism: Dr Thebussem and the King's Chef
- 3 Ángel Muro Goiri's Bestseller: Culinary Nationalization and Commercial Success
- 4 Emilia Pardo Bazán: The Nationalization and Modernization/Civilization of Spanish Cuisine
- 5 Post-Thebussem: Regional Pluralism and the Re-vindication and Nationalization of Spanish Cuisine
- Conclusion
- Works Cited
- Index
Index
Published online by Cambridge University Press: 05 August 2013
Book contents
- Frontmatter
- Dedication
- Contents
- Acknowledgements
- Introduction
- 1 The Foodscape of Late-Nineteenth- and Early-Twentieth-Century Spain: Multiple Cuisines and French Hegemony
- 2 The Emergence of Spanish Culinary Nationalism: Dr Thebussem and the King's Chef
- 3 Ángel Muro Goiri's Bestseller: Culinary Nationalization and Commercial Success
- 4 Emilia Pardo Bazán: The Nationalization and Modernization/Civilization of Spanish Cuisine
- 5 Post-Thebussem: Regional Pluralism and the Re-vindication and Nationalization of Spanish Cuisine
- Conclusion
- Works Cited
- Index
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- Cooking Up the NationSpanish Culinary Texts and Culinary Nationalization in the Late Nineteenth and Early Twentieth Century, pp. 163 - 171Publisher: Boydell & BrewerPrint publication year: 2013