The book is the first to analyse the textual construction of a national Spanish cuisine in the late nineteenth and early twentieth century.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Introduction The Foodscape of Late-Nineteenth and Early-Twentieth-Century Spain: Multiple Cuisines and French Hegemony The Emergence of Spanish Culinary Nationalism: Dr Thebussem & The King's Chef Ángel Muro'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 Conclusion Works Cited
Introduction The Foodscape of Late-Nineteenth and Early-Twentieth-Century Spain: Multiple Cuisines and French Hegemony The Emergence of Spanish Culinary Nationalism: Dr Thebussem & The King's Chef Ángel Muro'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 Conclusion Works Cited
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