This highly original book addresses the understudied connection between food and authoritarian control during the Franco regime.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Lara Anderson is convenor of the Spanish & Latin American Studies program at the University of Melbourne, Australia.
Inhaltsangabe
Acknowledgments Introduction Food Discourse and Francoist Spain: The State of the Scholarship Franco and Fascism Francoist Discourse and Control Francoist Biopolitics and Food Food Discourse and Resistance Censorship in Franco’s Spain: Resistance, Oversight, and Food Texts Overview of This Book: Autarky, Gender, and Centralist Nationalism 1. Food Discourse and the Production of Autarkic Subjectivities Eat More Oranges A Taste for Rice An Appetite for Culinary Patriotism Food Shortages and Culinary Abundance No Place at the Table for Hunger Pro-official Cookbooks in Times of Hunger Providing an Account of Hunger in Cookbooks Francoist Food Discourse: Autarky, Hunger, and Culinary Patriotism 2. Beyond the Kitchen: Food Texts, Gender, and Compliance in Franco Spain Writing Women Back Into the Kitchen Constructing Subservient Subjectivities through Cookbooks Cookery Instruction and the Authority of the Sección Femenina The Authority of Modernity Ana María Herrera and Manual de cocina: The Invisible Author Sección Femenina Cookery Manuals and the Professional Domestic The Gendering of Gastronomy: Sección Femenina and La Marquesa de Parabere Breaking the Mould: Non-official Cookbooks Mi recetario de cocina: Sarrau’s Authorial Persona Emerges La futura ama de casa: Constructing a Modern Spanish Womanhood A Broader Narrative of Franco-Era Cookbooks: Obedience and Resistance 3. A Recipe for Spain: The Production of a Unified Gastronomic Space and the Gendering of Gastronomy Establishing the Borders of Spanish Food Culture The Gendering of Gastronomy and Food Discourse The Production of a Unified Gastronomic Space The Male Gastronome and National Unity: Erasing Regional Difference Guía gastronómica de España: The Eradication of Regional Diversity and the Exclusion of Women Cookbooks and Regional Ingredients in the National Recipe Isabel de Trévis and the Authority of Male Gastronomes Doménech’s Food Discourse and Nationalism Regional Cuisines: Minimized and Co-opted Conclusion Notes Works Cited Index
Acknowledgments Introduction Food Discourse and Francoist Spain: The State of the Scholarship Franco and Fascism Francoist Discourse and Control Francoist Biopolitics and Food Food Discourse and Resistance Censorship in Franco’s Spain: Resistance, Oversight, and Food Texts Overview of This Book: Autarky, Gender, and Centralist Nationalism 1. Food Discourse and the Production of Autarkic Subjectivities Eat More Oranges A Taste for Rice An Appetite for Culinary Patriotism Food Shortages and Culinary Abundance No Place at the Table for Hunger Pro-official Cookbooks in Times of Hunger Providing an Account of Hunger in Cookbooks Francoist Food Discourse: Autarky, Hunger, and Culinary Patriotism 2. Beyond the Kitchen: Food Texts, Gender, and Compliance in Franco Spain Writing Women Back Into the Kitchen Constructing Subservient Subjectivities through Cookbooks Cookery Instruction and the Authority of the Sección Femenina The Authority of Modernity Ana María Herrera and Manual de cocina: The Invisible Author Sección Femenina Cookery Manuals and the Professional Domestic The Gendering of Gastronomy: Sección Femenina and La Marquesa de Parabere Breaking the Mould: Non-official Cookbooks Mi recetario de cocina: Sarrau’s Authorial Persona Emerges La futura ama de casa: Constructing a Modern Spanish Womanhood A Broader Narrative of Franco-Era Cookbooks: Obedience and Resistance 3. A Recipe for Spain: The Production of a Unified Gastronomic Space and the Gendering of Gastronomy Establishing the Borders of Spanish Food Culture The Gendering of Gastronomy and Food Discourse The Production of a Unified Gastronomic Space The Male Gastronome and National Unity: Erasing Regional Difference Guía gastronómica de España: The Eradication of Regional Diversity and the Exclusion of Women Cookbooks and Regional Ingredients in the National Recipe Isabel de Trévis and the Authority of Male Gastronomes Doménech’s Food Discourse and Nationalism Regional Cuisines: Minimized and Co-opted Conclusion Notes Works Cited Index
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