The unity and diversity of<i>La olla podrida:</i>an autochthonous model of Spanish culinary nationalism

Anderson, Lara

doi:10.1080/14636204.2013.916027

Cited by 6 publications

(4 citation statements)

References 3 publications

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“…In Spain, after the First World War, novelist Emilia Pardo Bazan "pleaded for the nationalization of domestic practices" (Storm 2016 , 184) and "urged her listeners to thoroughly hispanicize their homes, beginning with the cuisine" (Guti é rrez 2017 ) and argued that they should cook Spanish dishes, in line with which she published La cocina antigua espa ñ ola . Gastronationalism became intense under Franco: only from the late 1960s on did regional or international gastronomic traditions start to re-emerge (Anderson 2013a(Anderson , 2013bIngram 2012 ;Riera i Melis 2004 , 775, 780).…”

Section: Women and Cookbooks: Gender And Culinary Nationalismmentioning

confidence: 99%

Food heritage and nationalism in Europe

Porciani¹

2019

Food Heritage and Nationalism in Europe

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Section: Women and Cookbooks: Gender And Culinary Nationalismmentioning

confidence: 99%

Food heritage and nationalism in Europe

Porciani¹

2019

Food Heritage and Nationalism in Europe

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“…The French influence has been so strong that Spanish cuisine was overlooked and forgotten until the end of the nineteenth century when Mariano Pardo de Figueroa and José Castro y Serrano began the task of defending and promoting it as noted by Martínez (1981), Bueno and Ortega (1998) and Anderson (2013Anderson ( , 2014. They acknowledged that there were very few towns within Spain that did not have their own culinary speciality worthy of a prince's table, recommending that each of these recipes should be requested in order to compile "a repertoire of Spanish illustrious delicacies" [own translation] (1888: 180).…”

Section: The Defence Of National and Regional Cuisinementioning

confidence: 99%

The Gestation of Modern Gastronomy in Spain (1900-1936)

Aguirregoitia-Martínez

Fernández-Poyatos

2017

Cult. Hist. Digit. J.

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This article discusses the gastronomic activity that took place in Spain between 1900 and 1936. It does so assuming that the modernisation process of Spain's gastronomy transpired during these years, which is the same period recognised for when modernity emerged in other areas. This approach has been possible due to the discovery and analysis of unpublished testimonies of that time, mainly obtained from the general illustrated and specialised trade press as well as treatises written by cooks and writers of the period and the contemporary literature on the subject. These findings support the existence of factors such as the desire to have a national culinary identity, the creation of the first training centres, the emergence of professional associations and the abundant production of cookery books, treatises and culinary magazines. All these elements enable us to outline and contemplate the formation of the modern structure of gastronomic activity, but above all, they enrich part of its history and highlight the advisability of conducting research in a field that is so important for Spain; namely gastronomy. KEYWORDS:Gastronomy; History; Twentieth Century; Culinary; Spanish Modernity; Nationalism. España (1900España ( -1936.-Este artículo aborda la actividad gastronómica que existió en España entre 1900 y 1936, y lo hace desde la asunción de que fue entonces cuando se gestó la modernidad gastronómica, tal y como la historia reconoce dicha modernidad en otros órdenes. Este planteamiento ha sido posible gracias al descubrimiento y análisis de testimonios inéditos de la época, obtenidos sobre todo de prensa generalista, ilustrada y prensa especializada del sector, pero también de tratados de cocineros y escritores del momento, sin olvidar la bibliografía contemporánea al respecto. Estos hallazgos avalan la existencia de factores como el anhelo de una identidad culinaria nacional, la creación de los primeros centros formativos, los inicios de las asociaciones profesionales y la abundante producción de recetarios, tratados y revistas culinarias. Todos estos agentes permiten esbozar y plantear la conformación de la estructura moderna de la actividad gastronómica, pero sobre todo amplían una parte de su historia y sugieren la conveniencia de investigar en un ámbito tan importante para nuestro país como es el de la gastronomía. RESUMEN: La gestación de la gastronomía moderna en

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“…1888, 23-5). Los verdaderos autores eran Mariano Pardo de Figueroa, un erudito andaluz, y su amigo José Castro y Serrano, un periodista madrileño del entorno de Giner de los Ríos y la Institución Libre de Enseñanza (Afinoguénova 2014, 770;Anderson 2013b).…”

Section: La Nacionalización De Las Prácticas Domésticasunclassified

La nacionalización del hogar en España

Storm

2017

Journal of Iberian and Latin American Studies

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The nationalization of the domestic sphere in Spain is a topic that has been largely ignored. Recently, the interest in the study of banal nationalism and the impact of nationalism on everyday life has been on the rise, particularly for the Francoist and democratic era; however, its origins are not clear at all. An examination of developments in domestic architecture, interior decoration, and even gardening shows that the domestic sphere was nationalized during the first three decades of the twentieth century. Regionalist architecture was in vogue for villas and country-houses and furniture was increasingly modeled after local artisanal traditions. Domestic practices such as cooking, consuming, and cleaning were also increasingly connected with supposedly "national" traditions. During this period Spanish cuisine and many of its regional dishes were "invented". The first phase of the nationalization of the domestic sphere in Spain is analyzed using a wide array of primary sources (press, manuals, speeches, etc.), thus contributing to the history of nationalism, gender studies, the history of architecture, and food studies, which by focusing on modernization processes largely disregarded this profound nationalization of the private sphere. RESUMENLa nacionalización del hogar en España es un tema todavía sin estudiar. Recientemente ha aumentado el interés por el estudio del nacionalismo banal y el impacto del nacionalismo en la vida cotidiana, sobre todo durante el franquismo y la democracia. Sin embargo, sus origines no están nada claras. Analizando la arquitectura doméstica, la decoración interior, e incluso la jardinería se pone de manifiesto que el espacio doméstico se nacionalizó durante las tres primeras décadas del siglo XX. La arquitectura regionalista se puso de moda para las villas y casas de campo y los muebles se inspiraron cada vez más en la artesanía tradicional. Lo mismo ocurrió con prácticas domésticas como la cocina, el consumo, y la limpieza. De este modo se "inventaron" la cocina española y los platos regionales. A partir de fuentes heterogéneas como la prensa, manuales, y discursos, esbozamos la nacionalización del hogar en España en su fase inicial, contribuyendo de esta manera a la historia del nacionalismo, los estudios de género, la historia de la arquitectura, y los estudios de la alimentación, que por centrarse tanto en los procesos de modernización ignoraron casi por completo esta nacionalización de la esfera privada.

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The unity and diversity ofLa olla podrida:an autochthonous model of Spanish culinary nationalism

Cited by 6 publications

References 3 publications

Food heritage and nationalism in Europe

Food heritage and nationalism in Europe

The Gestation of Modern Gastronomy in Spain (1900-1936)

La nacionalización del hogar en España

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