出版社：Consejo Superior de Investigaciones Científicas
摘要：This article discusses the gastronomic activity that took place in Spain between 1900 and 1936. It does so assuming that the modernisation process of Spain’s gastronomy transpired during these years, which is the same period recognised for when modernity emerged in other areas. This approach has been possible due to the discovery and analysis of unpublished testimonies of that time, mainly obtained from the general illustrated and specialised trade press as well as treatises written by cooks and writers of the period and the contemporary literature on the subject. These findings support the existence of factors such as the desire to have a national culinary identity, the creation of the first training centres, the emergence of professional associations and the abundant production of cookery books, treatises and culinary magazines. All these elements enable us to outline and contemplate the formation of the modern structure of gastronomic activity, but above all, they enrich part of its history and highlight the advisability of conducting research in a field that is so important for Spain; namely gastronomy.
