La Cocina Antigua
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La Cocina Espa Ola Antigua
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Author : Emilia Pardo Bazán (condesa de)
language : es
Publisher:
Release Date : 1920
La Cocina Espa Ola Antigua written by Emilia Pardo Bazán (condesa de) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1920 with Cookery, Spanish categories.
La Cocina Antigua Que Guisamos Hoy
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Author : Carlos E. Santos Falcone
language : es
Publisher:
Release Date : 2003-01-01
La Cocina Antigua Que Guisamos Hoy written by Carlos E. Santos Falcone and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-01 with Cooking categories.
La Cocina Mexicana Ii
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Author :
language : en
Publisher:
Release Date : 1968
La Cocina Mexicana Ii written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Cooking, Mexican categories.
La Cocina Antigua
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Author : Raul Garcia
language : es
Publisher:
Release Date : 2024-02-07
La Cocina Antigua written by Raul Garcia and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-07 with Cooking categories.
Bienvenido a "LA COCINA ANTIGUA: Cocinar con ingredientes consagrados", una obra maestra culinaria que lo invita a embarcarse en un viaje sensorial a través del rico tapiz de la historia culinaria. En un mundo donde las tendencias van y vienen, hay algo atemporal y profundo en los sabores que han resistido la prueba del tiempo: sabores que están entretejidos en el tejido de nuestra herencia culinaria colectiva. Este libro de cocina no es simplemente un compendio de recetas; es una celebración de las historias, tradiciones y sabores que se han conservado y transmitido con amor de generación en generación. A medida que nos adentramos en el reino de "LA COCINA ANTIGUA", imagine una cocina llena de ecos de risas, susurros de secretos familiares y aromas que lo transportan al corazón de recuerdos preciados. Cada receta de esta colección es un testimonio de la resistencia de los ingredientes que han resistido las arenas del tiempo, llevando consigo las historias de los agricultores, los cocineros y las generaciones de familias que han nutrido y sostenido estos tesoros culinarios. En esta exploración culinaria, profundizamos en las raíces del sabor, descubriendo la esencia de ingredientes tradicionales que han sido cuidadosamente cultivados y transmitidos, a menudo de semilla en semilla. Este no es sólo un libro de cocina; es una experiencia de inmersión en el mundo del legado culinario, donde la alquimia de la cocina es una forma de arte que nos conecta con nuestras raíces y las tradiciones que definen nuestra identidad culinaria. Ya sea que sea un chef experimentado o un novato en la cocina, "LA COCINA ANTIGUA" es su guía para cocinar con intención y saborear la profundidad de los sabores que solo los ingredientes consagrados pueden ofrecer. Únase a mí para redescubrir el placer de cocinar como un acto de contar historias, donde cada plato es un capítulo del libro de nuestra herencia culinaria. Entonces, que comience el viaje: un viaje a través de 100 platos ricos y sabrosos que cierran la brecha entre el pasado y el presente, conectándonos con los gustos que han dado forma a nuestras culturas y comunidades. Que tu cocina se llene no sólo del aroma de las ollas hirviendo sino también de los ecos de las historias contadas a través del lenguaje de la comida. Bienvenido a una cocina donde los ingredientes tradicionales no son solo componentes de una receta, sino portadores de tradición, sabor y el espíritu perdurable de la excelencia culinaria.
La Cocina Espa Ola Antigua
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Author : Emilia Pardo Bazán
language : es
Publisher:
Release Date : 1913*
La Cocina Espa Ola Antigua written by Emilia Pardo Bazán and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1913* with categories.
Cocina Espa Ola Antigua Y Moderna
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Author : Emilia Pardo Bazán (Condesa de)
language : es
Publisher:
Release Date : 2004
Cocina Espa Ola Antigua Y Moderna written by Emilia Pardo Bazán (Condesa de) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
Women S Work
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Author : Rebecca Ingram
language : en
Publisher: Vanderbilt University Press
Release Date : 2022-09-15
Women S Work written by Rebecca Ingram and has been published by Vanderbilt University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-15 with Cooking categories.
Winner, Gourmand World Cookbook Awards, 2023—Best Women of the World Book, Spain We are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, relatedly, the roles ascribed to the modern Spanish women responsible for daily cooking. Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work offers a sharp reading of diverse sources, placed in their historical context, that yields a better understanding of the roles of food within an inherently uneven modernization process. Further, author Rebecca Ingram's perceptive critique reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. Women's Work posits that this is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity. Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor—the kitchen—and, in this way, shaped their thinking about their roles in modernizing Spain.
La Cocina En La Antigua Roma
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Author : Apicio
language : es
Publisher:
Release Date : 1985
La Cocina En La Antigua Roma written by Apicio and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with categories.
La Cocina M S Antigua Del Mundo
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Author : Jean Bottéro
language : es
Publisher: TusQuets
Release Date : 2005
La Cocina M S Antigua Del Mundo written by Jean Bottéro and has been published by TusQuets this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
Recientemente, entre los archivos de la Universidad de Yale, se B+exhumaronB; tres tablillas cuneiformes del 1600 antes de Cristo, hasta el momento no traducidas... y que resultaron ser cuarenta recetas de cocina. Este descubrimiento da pie a Jean Bottero a sumergirse en la desconocida gastronomia de la antigua Mesopotamia. Armado de esas cuarenta recetas, pero tambien de cartas cruzadas entre comerciantes, B+manuales de devocionB;, tratados adivinatorios y de interpretacion de los suenos, listados enciclopedicos e incluso alguna obra B+literariaB;, Bottero nos acerca a esa refinada cultura, cuya cosmovision se halla indirecta pero firmemente integrada en el ciclo de la comida y la bebida. Nos enteramos asi de la importancia de los cereales y del pan (cocinado o presentado de mas de doscientas maneras), de la predileccion por los asados y los caldos, y del papel fundamental del ajo, la cebolla y el puerro en muchos guisos.
Cooking Up The Nation
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Author : Lara Anderson
language : en
Publisher: Boydell & Brewer Ltd
Release Date : 2013
Cooking Up The Nation written by Lara Anderson and has been published by Boydell & Brewer Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
The book is the first to analyse the textual construction of a national Spanish cuisine in the late nineteenth and early twentieth century. This book looks at the textual attempts to construct a national cuisine made in Spain at the turn of the last century. At the same time that attempts to unify the country were being made in law and narrated in fiction, Mariano Pardo de Figueroa (1828-1918) and José Castro y Serrano (1829-96), Angel Muro Goiri (1839 - 1897), Emilia Pardo Bazán (1851-1921) and Dionisio Pérez (1872-1935) all tried to find ways of bringing Spaniards together through a common language about food. In line with this nationalist goal, all of the texts examined in this book contain strategies and rhetoric typical of nineteenth-century nation-building projects. The nationalist agenda of these culinary textscomes as little surprise when we consider the importance of nation building to Spanish cultural and political life at the time of their publication. At this time Spaniards were forced to confront many questions relating to their national identity, such as the state's lackluster nationalizing policies, the loss of empire, national degeneration and regeneration and their country's cultural dependence on France. In their discussions about how to nationalize Spanish food, all of the authors under consideration here tap into these wider political and cultural issues about what it meant to be Spanish at this time. Lara Anderson is Lecturer in Spanish Studies at the Universityof Melbourne.