La cuina durant la II República Espanyola, en defensa de la societat

Presentem avui un llibre especialment interessant pel que fa a la nostra història recent. La història de la cuina republicana. La cuina espanyola de finals dels anys vint i principis dels trenta estava infravalorada i s’emirallava amb les veines francesa i italiana. No obstant sorgeixen alguns autors que parlen de com cuinar i administrar una bona dieta per la societat, que sigui assequible i beneficiosa per la salut. Autors com Dionisio Pérez, Ignasi Domènech, José Sarrau i Maria Mestayer de Echagüe ( Marquesa de Parabere),van liderar un moviment que faria ressorgir la gastronomia nacional en els anys republicans, promovent una tasca divulgativa important en els mitjans de comunicació i fent pedagogia a través de publicacions i de visites a escoles.

Al llarg de 256 pàgines trobarem un escenari, els anys 30 en que, d’acord amb el pròleg veiem com: “Durante los años 30, coincidiendo con el Gobierno de la Segunda República, florecieron en Barcelona y Madrid revistas de gastronomía como Menage y Paladar, en las que las recetas mostraban ya una clara preocupación por la salud, la higiene y la dieta. En sus páginas se refleja una sociedad española mucho más sofisticada y moderna que la que impondría el franquismo después de la guerra civil. Prueba de ello son los anuncios de hornos de gas, frigoríficos, aspiradores eléctricos y otros electrodomésticos que no serían de uso común hasta los años 60. Este libro, además de un completo recetario, es un catálogo gráfico de aquella realidad, refleja en las alrededor de 150 imágenes que lo ilustran, procedentes de los anuncios publicitarios publicados entre 1932 y 1935 por la revista Menage“.

Durant el període republicà la modernització penetra en la societat del moment: apareixen  electrodomèstics com  la cuina de gas i es promouen les escoles gastronòmiques i les revistes que acabaran amb el fi de la democràcia republicana. Menage i Paladar son revistes que les podeu trobar a les biblioteques universitàries catalanes.

Hi ha una clara voluntat pedagògica que pretén penetrar els bona hàbits alimentaris a la societat. Es potencia la cuina regional i es fomenta el cosmopolitisme als fogons de les grans ciutats com Barcelona o Madrid. La legislació també es posa al dia amb un gran nombre de normativa legal que pretén fomentar la higiene i la salut pública, fortament condicionada per la ingesta alimentària. Tot això amb l’organització dels mercats municipals fortament dirigits amb una regulació rigorosa pel que fa a la higiene i control alimentari. Podeu trobar mes informació sobre Gastronomia II Republica i també sobre  Nutrició i Problemes alimentaris durant la Guerra Civil a les nostres biblioteques

Isabelo Herreros compta amb una bibliografia especialitzada en Guerra Civil i República localitzable en bona part a les nostres biblioteques. A sota oferim la entrevista que el periodista de David Barbero li va fer al programa Forum de ETB

Notícia del llibre als mitjans:

Elogio de la gastronomía republicana / Enrique Sánchez Lubián (ABC)

El sabor de la segunda República / Rocio Ponce (Público)

El gran banquete republicano / Alvaro Argote (El Mundo)

Entrevista Isabelo Herreros: Isabelo Herreros y su ‘Libro de cocina de la República (Programa “Afectos en la Noche” RNE)

Entrevista Isabelo Herreros ( Programa Forum ETB)


La referència de la publicació

Libro de cocina de la República / Isabelo Herreros.- Madrid : Reino de Cordelia, 2011.-  256 p.- ISBN-13: 978-84-937963-8-9 També a les biblioteques de les universitats catalanes

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