Beyond the Recipes: Authorship, Text, and Context in Canonical Spanish Cookbooks. (original) (raw)
Related papers
Understanding food and culture; Finding their quintessence in cookbooks
Drawing from Geertz’s assertion on how cultural forms need to be treated as texts, the essence of the paper lies in establishing firstly food as an endowment of culture and secondly how it can be treated as text, text that goes beyond the pages of cookbooks and even beyond the verbal narrations of recipes. The cultural and symbolic traditions vividly displaying itself in the day to day practices involving food . With the help of food memoirs, the paper illustrates the cultural fabric embedded in the narrative styles of writers of food.
Authorship at the fogones: Gastronomy and the Artist in Post-Transition Spain
This dissertation analyzes the representation of food in Spanish novels and cookbooks from the 1980s and 90s, a period in which Spanish cuisine gained an unprecedented level of international visibility and prominence. Using both cookbooks and novels published during the period, my project examines the tension between
Food, Texts, and Cultures in Latin America and Spain
Vanderbilt University Press, 2020
The fourteen essays in Food, Texts, and Cultures in Latin America and Spain showcase the eye-opening potential of a food lens withing colonial studies, ethnic and racial studies, gender and sexuality studies, and studies of power dynamics, nationalisms and nation building, theories of embodiment, and identity. In short, Food, Texts and Cultures in Latin America and Spain grapples with an emerging field in need of a foundational text, and does so from multiple angles.The studies span from the Middle Ages to twenty-first century, and the contributing scholars occupy diverse fields within Latin American and Hispanic studies. As such, their essays showcase eclectic critical and theoretical approaches to the subject of Latin American and Iberian Food. Food, Texts, and Cultures in Latin America and Spain also introduces the first English-language publication of woks from such award-winning scholars as Adolfo Castañón of the Mexican Academy of Language; Sergio Ramírez, winner of the 2017 Miguel de Cervantes Prize in Literature; And Carmen Simón Palmer, winner of the 2015 Julián Marías Prize for Research.
What’s cooking in English culinary texts? Insights from genre corpora for cookbook and menu writers and translators., 2018
Today’s frequent intercultural contacts and migration bridge earlier cultural gaps and carry recipes further than ever before. Cookery books are governed by their own laws not only in the choice of vocabulary and fixed expressions, but also grammar and style, and require specialised knowledge of the culinary arts in both source and target cultures. Their translations should accordingly not only be linguistically impeccable and technically accurate, but also read as if written by a professional. This paper discusses key characteristics of English-language recipes from the author’s over decade-long experience and demonstrates how the employment of corpus tools can help choose the most appropriate collocation or turn of phrase, validate hypotheses concerning crucial but non-salient grammatical choices (such as presence or absence of articles, or preference for singular or plural) as well as stylistic, spelling and punctuation conventions. Several categories of snares lurking for the translator are outlined with the help of a self-compiled corpus (1m tokens, ≈12k types), and numerous concrete examples presented vindicating the brownie points gained in teaching ESP and specialised translation through analyses of recipe vortals, the Wikipedia and cookery software in ways different from those envisaged by their creators. The article concludes with menu writing tips.
A Recipe for the Modern Spanish Nation.pdf
S/He: Sex & Gender in Hispanic Cultures, 2017
This chapter considers the often-overlooked culinary contributions of two celebrated Spanish first-wave feminists. While known for their popular fictional texts, Emilia Pardo Bazán and Carmen de Burgos each wrote under-studied cookbooks: Pardo Bazán’s La cocina española antigua (1913) and La cocina española moderna (1917) (as a part of her published series the Biblioteca de la mujer) and Burgos’s ¿Quiere Ud. comer bien? (1917), La cocina moderna (1918) and La cocina práctica (1920). These rich texts have been largely overlooked in the study of these authors since, as encyclopedic non-narrative texts, they lack the prestige attributed to the narratives or essays that dominate the canon. By devaluing these practical texts, we risk missing insight into Spanish women’s daily lives. Scholars also lose access as to how these authors sought for their readers to define themselves, both in terms of the application of practical feminism and their efforts to define and modernize the Spanish nation with a role for women as a crucial part. Exploring why these authors devoted themselves to writing texts on domestic matters allows to appreciate the astounding depth and breadth of their multifaceted writing profiles. Taking into account the socio-cultural context of the time, we are able to recognize that seemingly mundane texts now considered to be feminine and traditional were not necessarily so at the time. These cookbooks sought to liberate their readers, largely newly-literate women of the middle class, from the angel of the hearth discourse that intended to confine them to the domestic realm. These cookbooks were in fact bold educational tools written by women in a field dominated by male authors. While women were in charge of the daily meals of the family, they were excluded from professional writing about the topic. The simple act of publishing these texts challenges that norm. In this chapter I will detail how Pardo Bazán and Burgos subverted the genre of domestic writing in order to further their notions of reform. Their individual goals and style of writing are quite different with Pardo Bazán’s fiercely nationalist view in contrast with Burgos’s goal of international awareness. Even so, a comparison of their introductions, the recipes themselves, and the organization of the texts provide a dialogue of proposed pathways to change. Their respective cookbooks introduce innovations that seek to empower women as a part of the post-1898 efforts to modernize Spain.
GASTRONOMY AND LITERATURE IN LATIN AMERICAN CULTURES (LSPA492)
Food is part of a social mythology. Sinful, guilty, erotic, luscious, beloved, hated, tabu: the affective relation we all have with food. This course will explore the relationship between food and literature, on the one hand, and food and culture, on the other, in Latin America. Students will have the opportunity to analyze and discuss social and cultural meanings through the representations of Latin American food in novels, films, recipes, and gourmet TV shows.