Cooking Up the Nation: Spanish Culinary Texts and Culinary Nationalization in the Late Nineteenth and Early Twentieth Century

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)...