Acceso usuarios
Estados Unidos
Es reseña de:
The Gastronomical Arts in Spain: Food and Etiquette
Toronto : U of Toronto P., 2022
[...]as the title suggests, this work transcends the mere exploration of Spanish cuisine, delving into the complex interplay of politics, society, culture, and the entire culinary process, from production to consumption. At the heart of her analysis is the olla podrida, or Spanish stew, a dish prominently featured in the early modern European cookbooks she meticulously scrutinizes. Nadeaus observation regarding the parallelism between culinary dominance and political power is echoed in the final chapter of this section, where John Slater extends the comparative approach to brilliantly analyze the cultural history of maize across three periods and geographies: seventeenth-century Spain, nineteenth-century France, and twentieth-century United States.
