The unity and diversity of La olla podrida: an autochthonous model of Spanish culinary nationalism

@article{Anderson2013TheUA,
  title={The unity and diversity of La olla podrida: an autochthonous model of Spanish culinary nationalism},
  author={Lara Anderson},
  journal={Journal of Spanish Cultural Studies},
  year={2013},
  volume={14},
  pages={400 - 414}
}
  • Lara Anderson
  • Published 1 December 2013
  • Sociology
  • Journal of Spanish Cultural Studies
Penning their gastronomic texts at the same time that the Spanish nation was being written into existence in laws, literature and history (see Labanyi 1–28), Spain's pioneering gastronomes debated the question of their nation's culinary identity. As this article discusses, one of the outcomes of this exchange was the inclusion of la olla podrida (the “rotten pot”) at the royal table. Indeed, when Dr. Thebussem made his unorthodox suggestion to the King's Chef that la olla podrida be served at… 

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