Description
Book SynopsisControl and Resistance reveals the various ways in which food writing of the early Franco era was a potent political tool, producing ways of eating and thinking about food that privileged patriotism over personal desire. The author examines a diverse range of official and non-official food texts to highlight how discourse helped construct and contest identities in line with the three ideological pillars of the regime: autarky, prescriptive gender roles, and monolithic nationalism. Official food discourse produced an audience with a taste for local foodstuffs, and also created a unified gastronomic space in which regional cuisines were co-opted for the purposes of culinary nationalism.
The author discusses a genre of official texts directed solely at women, which demanded women’s compliance and exclusive dedication to domesticity. Alongside such examples, Control and Resistance includes texts that offered resistance to the Franco hegemony. Food texts h
Table of Contents
Acknowledgments Introduction Food Discourse and Francoist Spain: The State of the Scholarship Franco and Fascism Francoist Discourse and Control Francoist Biopolitics and Food Food Discourse and Resistance Censorship in Franco’s Spain: Resistance, Oversight, and Food Texts Overview of This Book: Autarky, Gender, and Centralist Nationalism 1. Food Discourse and the Production of Autarkic Subjectivities Eat More Oranges A Taste for Rice An Appetite for Culinary Patriotism Food Shortages and Culinary Abundance No Place at the Table for Hunger Pro-official Cookbooks in Times of Hunger Providing an Account of Hunger in Cookbooks Francoist Food Discourse: Autarky, Hunger, and Culinary Patriotism 2. Beyond the Kitchen: Food Texts, Gender, and Compliance in Franco Spain Writing Women Back Into the Kitchen Constructing Subservient Subjectivities through Cookbooks Cookery Instruction and the Authority of the Sección Femenina The Authority of Modernity Ana María Herrera and Manual de cocina: The Invisible Author Sección Femenina Cookery Manuals and the Professional Domestic The Gendering of Gastronomy: Sección Femenina and La Marquesa de Parabere Breaking the Mould: Non-official Cookbooks Mi recetario de cocina: Sarrau’s Authorial Persona Emerges La futura ama de casa: Constructing a Modern Spanish Womanhood A Broader Narrative of Franco-Era Cookbooks: Obedience and Resistance 3. A Recipe for Spain: The Production of a Unified Gastronomic Space and the Gendering of Gastronomy Establishing the Borders of Spanish Food Culture The Gendering of Gastronomy and Food Discourse The Production of a Unified Gastronomic Space The Male Gastronome and National Unity: Erasing Regional Difference Guía gastronómica de España: The Eradication of Regional Diversity and the Exclusion of Women Cookbooks and Regional Ingredients in the National Recipe Isabel de Trévis and the Authority of Male Gastronomes Doménech’s Food Discourse and Nationalism Regional Cuisines: Minimized and Co-opted Conclusion Notes Works Cited Index
