Catalogue

Catalogue

Author: Hispanic Society of America. Library

Publisher:

Published: 1962

Total Pages: 1072

ISBN-13:

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Cooking Up the Nation

Cooking Up the Nation

Author: Lara Anderson

Publisher: Boydell & Brewer Ltd

Published: 2013

Total Pages: 188

ISBN-13: 1855662469

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The book is the first to analyse the textual construction of a national Spanish cuisine in the late nineteenth and early twentieth century. This book looks at the textual attempts to construct a national cuisine made in Spain at the turn of the last century. At the same time that attempts to unify the country were being made in law and narrated in fiction, Mariano Pardo de Figueroa (1828-1918) and José Castro y Serrano (1829-96), Angel Muro Goiri (1839 - 1897), Emilia Pardo Bazán (1851-1921) and Dionisio Pérez (1872-1935) all tried to find ways of bringing Spaniards together through a common language about food. In line with this nationalist goal, all of the texts examined in this book contain strategies and rhetoric typical of nineteenth-century nation-building projects. The nationalist agenda of these culinary textscomes as little surprise when we consider the importance of nation building to Spanish cultural and political life at the time of their publication. At this time Spaniards were forced to confront many questions relating to their national identity, such as the state's lackluster nationalizing policies, the loss of empire, national degeneration and regeneration and their country's cultural dependence on France. In their discussions about how to nationalize Spanish food, all of the authors under consideration here tap into these wider political and cultural issues about what it meant to be Spanish at this time. Lara Anderson is Lecturer in Spanish Studies at the Universityof Melbourne.


Revival: A History of Spanish Literature (1930)

Revival: A History of Spanish Literature (1930)

Author: Ernest Merimee

Publisher: Routledge

Published: 2018-05-08

Total Pages: 668

ISBN-13: 1351349325

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The present English version, authorized by the publishers and heirs of M. Merimee, is based on the third French Edition. New material of two sorts has been added, however. First, the translator has been allowed to utlize an annotated, interleaved copy of the Precis, 1922, in which the author, and after his death his son Henri, himself a distinguished Hispanist, had set down material for the next revision. This accounts for many inserted names and phrases, and some paragraphs. Second, the translator has rewritten and added with some freedom.


Food and Communication

Food and Communication

Author: Mark McWilliams

Publisher: Oxford Symposium

Published: 2016

Total Pages: 399

ISBN-13: 1909248495

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The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.


The Postcard’s Radical Openness

The Postcard’s Radical Openness

Author: Mariluz Restrepo

Publisher: Ethics International Press

Published: 2024-04-05

Total Pages: 308

ISBN-13: 1804415162

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The Postcard’s Radical Openness offers a groundbreaking exploration of what this multifaceted, double-sided open card entails and how it has affected our being in the world. With a holistic approach, it focuses on studying the postcard’s specific way of being and performing, a particular ontology that opens up what is constitutively implicated in such an apparently trivial artifact. The book, organized into four parts, meticulously unveils the postcard’s political, technological, aesthetic, and ethical dimensions, ending with a coda correlating the postcard’s radical openness to G. Klimt’s painting, Nuda Veritas (1899) in reference to the scope of truth. By examining the postcard’s complex worldwide history, its socio-cultural significance, and its global effect, the book reveals hidden stories shedding light on its impact on photography, printing, marketing, trade, and business practices and exposes the aesthetic, communicative, and ethical qualities that lie behind the enormous success of postcards at the turn of the 20th century. This comprehensive study is positioned as a thought-provoking invitation to scholars and students interested in material culture, media studies, and human interactions, as well as to history enthusiasts, art lovers, and postcard collectors. Offering a distinctive contribution, the book not only fills a void in the literature but also encourages readers to question and reflect on the transformative power inherent in the postcard's 'radical openness,' presenting a novel and unparalleled analysis of this seemingly trivial yet culturally significant object.


A Taste of Barcelona

A Taste of Barcelona

Author: H. Rosi Song

Publisher: Rowman & Littlefield

Published: 2019-07-24

Total Pages: 255

ISBN-13: 1538107848

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Widely associated with avant-garde gastronomy and lavish food markets, Barcelona has become a top destination for gourmands and chefs around the world, especially after the spectacular rise of chef Ferran Adrià of the famed elBulli, soon to be reborn as elBulli1846. Barcelona is a city that attracts millions of visitors in search of art and culinary experiences while cookery apprentices from around the world arrive looking to perfect their skills and expand their gastronomic horizon. The city offers an unequaled combination of restaurants, chefs, restauranteurs, media and local government initiatives to help those who arrive seeking an extraordinary culinary experience. But how has the city established itself as a global culinary referent while becoming synonymous with cutting-edge cuisine? This book narrates Barcelona’s urban and culinary development from the Middle Ages to the present, tracing the origins and the growth of the culinary prestige of this part of Catalonia. Barcelona has been a cosmopolitan center since the 1700s because of its location and busy port. The city has always been well supplied with food, and its residents built a strong culinary tradition enlivened by its contact with other cuisines and novel products afforded by its geographic location and the people who migrated to the area. With literature, painting, music and architecture, cooking has been a crucial activity in creating and maintaining a Catalan identity. Past, present and future visitors of the city will find a fascinating history of the unforgettable culinary importance of one of the most popular cities of Spain.


Delicioso

Delicioso

Author: María José Sevilla

Publisher: Reaktion Books

Published: 2025-07-13

Total Pages: 344

ISBN-13: 1789141893

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Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.


Approaches to Teaching the Writings of Emilia Pardo Bazán

Approaches to Teaching the Writings of Emilia Pardo Bazán

Author: Margot Versteeg

Publisher: Modern Language Association

Published: 2017-12-01

Total Pages: 232

ISBN-13: 1603293248

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"Emilia Pardo Bazán (1851-1921) was the most prolific and influential woman writer of late nineteenth-century Spain," write the editors of this volume in the MLA's Approaches to Teaching World Literature series. Contending with the critical literary, cultural, and social issues of the period, Pardo Bazán's novels, novellas, short stories, essays, plays, travel writing, and cookbooks offer instructors countless opportunities to engage with a variety of critical frameworks. The wide range of topics in the author's works, from fashion to science and technology to gender equality, and the brilliance of her literary style make Pardo Bazán a compelling figure in the classroom. Part 1, "Materials," provides biographical and critical resources, an overview of Pardo Bazán's vast and diverse oeuvre, and a literary-historical time line. It also reviews secondary sources, editions and translations, and digital resources. The twenty-three essays in part 2, "Approaches," explore various issues that are central to teaching Pardo Bazán's works, including the author's engagement with contemporary literary movements, feminism and gender, nation and the late Spanish empire, Spanish and Galician identities, and nineteenth-century scientific and medical discourses. Film adaptations and translations of Pardo Bazán's works are also addressed. Highlighting the artistic, social, and intellectual currents of Pardo Bazán's writings, this volume will assist instructors who wish to teach the author's works in courses on world literature, nineteenth-century literature, and gender studies as well as in Spanish-language courses.