Introduction
The Foodscape of Late-Nineteenth and Early-Twentieth-Century Spain:
Multiple Cuisines and French Hegemony
The Emergence of Spanish Culinary Nationalism: Dr Thebussem & The
King's Chef
Ángel Muro's Bestseller: Culinary Nationalization and Commercial
Success
Emilia Pardo Bazán: the Nationalization and
Modernization/Civilization of Spanish Cuisine
Post-Thebussem: Regional pluralism, and the re-vindication and
nationalization of Spanish cuisine
Conclusion
Works Cited
The story is well told. Everyone interested in the history of
Spanish food will want to read it.
*PETIT PROPOS CULINAIRES*
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