Send article

Recipes and culinary lexicon in the 19th century spanish press

Authors

  • Marta Torres Martínez Universidad de Jaén
Vol. 56 No. 1 (2021)

Abstract

This research approaches the culinary lexicon documented in the press written in Spanish during the 19th century, a period that is especially relevant for the history of our language. Furthermore, as many scholars of literature, history or sociology have argued, the 19th century is the century of the written press par excellence (Mejías and Arias 1998: 241), as it becomes a privileged medium for the transmission and mediatization of ideas. Based on the study by Aguirregoitia and Fernández (2015), which reveals the important presence of gastronomy in the nineteenth-century press, we select a specific source: cookbooks. However, we choose two very different types: on the one hand, recipes included in culinary agendas or almanacs and, on the other hand, recipes inserted in periodicals. Specifically, we focus respectively on the Almanac of Culinary Conferences (1892) by Ángel Muro and the weekly El Hogar (1866-67), edited by José Ferrer y González. In addition to these two sources, we are interested in exploring the Spanish American scene, specifically, the case of the Chilean press. Regarding the culinary sphere, the National Library of Chile has records of the first recipe books, published from the second half of the 19th century. Our objective is to review the existing linguistic ideas in the selected publications and, particularly, to review the names of the dishes described in the recipes, permeable a priori to the culinary innovations and trends of the time.

Keywords:

Historical culinary lexicon, Written press in Spanish, 19th century, Recipes

Author Biography

Marta Torres Martínez, Universidad de Jaén

Para correspondencia, dirigirse a: Marta Torres Martínez (matorma@ujaen.es), Universidad de Jaén, Facultad de Humanidades y Ciencias de la Educación, Departamento de Filología Española, Campus de las Lagunillas, s/n, 23071, Jaén. ORCID 0000-0002-7766-2315.

Downloads

How to Cite
Torres Martínez, M. (2021). Recipes and culinary lexicon in the 19th century spanish press. Boletín De Filología, 56(1), pp. 203–233. Retrieved from https://pedagogiaderecho.uchile.cl/index.php/BDF/article/view/64203
ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver
Endnote/Zotero/Mendeley (RIS) BibTeX
 
Boletín de Filología
Facultad de Filosofía y Humanidades
Universidad de Chile
DATOS DE INVESTIGACIÓN
Dirección de Servicios de Información y Bibliotecas (SISIB)