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Basque Cuisine, Spanish Cuisine: A Culinary Take on the Politics of Modernization in Second Republic Spain

Panel: 
Food and Culture I: Between Local Identities and Transnational Perspectives
Abstract: 

This paper explores how endocrinologist and statesman of the Spanish Second Republic (1931-1939) Gregorio Marañón uses the cuisine of Basque chef Nicolasa Pradera to re-package the components that comprise Spain’s “authenticity,” and to promote Spain’s integration into Europe as a modern nation.

Presenter Information
First Name: 
Rebecca
Last Name: 
Ingram
Institution: 
University of San Diego