Anderson, Lara. “A Recipe for a Modern Nation: Miguel Primo de Rivera and Spanish Food Culture.” Revista de Estudios Hispánicos, vol. 52, no. 1, 2018, pp. 75-99.
Anderson considers the peculiarities of Spanish food culture originated in the first half of the 20th century. According to the author, this direction was one of the emphases of the dictatorial regime (Anderson 76). The modernization of the culture of the national cuisine was one of the mechanisms to unify the nation (Anderson 78). New trends in the reflection of unique products in Spanish culture emerged, in particular, oranges (Anderson 81).
Martínez, Eva Navarro, and Alejandro Buitrago Alonso. “Myths, Traditions, and Rituals of Food in Spanish Cinema.” Semiotica, vol. 2016, no. 211, 2016, pp. 293-313.
Martínez and Alonso analyze the ways of how Spanish food became a tool reflected in the national cinematograph of the 20th century. The researchers highlight the aspects of food culture, eating places, and the food itself (Martínez and Alonso 293). Much attention has been paid to this topic, and food has become a semiotic object (Martínez and Alonso 294). Individual national dishes, for instance, gazpacho, have become part of storylines (Martínez and Alonso 304).
Mosehayward. “Paella, Tortilla, Gazpacho and More: The Common Foods in Spain You Oughta Know.” FluentU.
Mosehayward assesses Spanish food culture as an important aspect of national identity. The author talks about many dishes and lists their ingredients, with a focus on cooking variations (Mosehayward). Much emphasis is placed on the lexical aspect of food culture (Mosehayward). The comparison of Spanish and English product names is provided (Mosehayward).
Verma, Abhinav. “Talking All Things Spanish with Maestro Chef Andoni Luis Aduriz.” Hindustan Times. 2018.
Verma interviews renowned Spanish chef Andoni Luis Aduriz and learns about the local food culture. The chef debunks myths and stereotypes about Spanish cuisine (Verma). The most popular foods and drinks are discussed in terms of their role in the cultural context (Verma). The peculiarities of food preferences depend on the regions of the country and are often dissimilar among Spaniards (Verma).
Viguera, Maria J. “Spain.” Britannica. 2021.
The article by Viguera in the online encyclopedia Britannica, one of the richest and most famous globally, describes the features of Spanish culture, including national cuisine. Street and homemade meals are seen as equal elements of culture (Viguera). Dishes from different regions are listed – paella in Valencia, gazpacho in Andalusia, casseroles in Catalonia, and some others (Viguera). Spain is defined as a country with a rich seafood culture (Viguera).
Works Cited
Anderson, Lara. “A Recipe for a Modern Nation: Miguel Primo de Rivera and Spanish Food Culture.” Revista de Estudios Hispánicos, vol. 52, no. 1, 2018, pp. 75-99.
Martínez, Eva Navarro, and Alejandro Buitrago Alonso. “Myths, Traditions, and Rituals of Food in Spanish Cinema.” Semiotica, vol. 2016, no. 211, 2016, pp. 293-313.
Mosehayward. “Paella, Tortilla, Gazpacho and More: The Common Foods in Spain You Oughta Know.” FluentU. Web.
Verma, Abhinav. “Talking All Things Spanish with Maestro Chef Andoni Luis Aduriz.” Hindustan Times. 2018. Web.
Viguera, Maria J. “Spain.” Britannica. 2021. Web.