Cooking up the nation : Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century
Author(s)
Bibliographic Information
Cooking up the nation : Spanish culinary texts and culinary nationalization in the late nineteenth and early twentieth century
（Colección Támesis, serie A,
Tamesis, 2013
Available at / 1 libraries
-
No Libraries matched.
- Remove all filters.
Note
Content Type: text (ncrcontent), Media Type: unmediated (ncrmedia), Carrier Type: volume (ncrcarrier)
Includes bibliographical references (pages [152]-162) and index
Contents of Works
- The foodscape of late-nineteenth- and early-twentieth-century Spain : multiple cuisines and French hegemony
- The emergence of Spanish culinary nationalism : Dr Thebussem and the King's chef
- Ángel Muro Goiri's bestseller : culinary nationalization and commercial success
- Emilia Pardo Bazán : the nationalization and modernization/civilization of Spanish cuisine
- Post-Thebussem : regional pluralism and the re-vindication and nationalization of Spanish cuisine
