Spanish and Portuguese Language and Literature Commons^™

Eating Spain: National Cuisine Since 1900, Matthew J. Wild

Theses and Dissertations--Hispanic Studies

Analyzing cookbooks, gastronomic guides, literature and film, this dissertationoutlines the creation of a Spanish national cuisine. Studying the works of Carmen de Burgos, Emilia Pardo Bazán, Dionisio Pérez, Ana María Herrera, Juan Mari Arzak and Ferrán Adrià among others, the project examines the evolution of this nationalist discourse by identifying common and recurring themes in an effort to extrapolate and describe the historical and cultural evolution of food from 1900 to the present day.

Within the framework of Food and Cultural Studies, this project treats cookbooks, culinary manifestos and guidebooks as texts. Influenced by a variety of culinary and gastronomic …