Publication: Génesis y evolución de la revista gastronómica en España: de la publicación de recetas a la especialización y consolidación de la revista gastronómica contemporánea
Loading...
Official URL
Full text at PDC
Publication Date
2018-02-09
Authors
Advisors (or tutors)
Editors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Complutense de Madrid
Citations
Exportar
Abstract
La tesis doctoral Génesis y Evolución de la Revista Gastronómica en España aborda por primera vez los antecedentes, irrupción y posterior consolidación de las revistas gastronómicas en soporte papel que se han editado en España, desde el siglo XIX hasta principios del siglo XXI. Se trata del primer trabajo que con carácter de recopilación y ordenación histórica explora y analiza la temática gastronómica a través de publicaciones propias del ámbito periodístico. Es decir, a través de la revista culinaria y más tarde de la propia especializada en gastronomía, de la que reivindica el contenido cultural ligado a la alimentación. La investigación ofrece el análisis pormenorizado de los modelos de publicaciones que en base a la temática culinaria fueron editadas en nuestro país, desde 4inales del siglo XIX para avanzado el siglo XX, culminar con la de4inición del modelo de revista gastronómica contemporánea del siglo XXI. La presente tesis doctoral supone también un avance sustancial sobre la historia del periodismo en sentido más general, dado que consigue contextualizar la temática gastronómica dentro del ámbito periodístico a través del artículo de costumbres, del que parte para alcanzar siglos más tarde la consolidación de una especialidad periodística propia. Pero también desde la propia especialidad periodística ya que observa, por primera vez, con visión de conjunto y de manera ordenada, el fenómeno revista culinaria de 4inales del XIX hasta principios del XX, donde se incluyen elementos que darán pleno sentido al término gastronomía y que posibilitan la gestación de publicaciones propias de esta especialidad periodística años más tarde...
The doctoral thesis The Emergence and Development of the Gastronomic Magazine in Spain is the 4irst of its kind to address the background, creation and subsequent consolidation of gastronomy magazines in printed format that have been published in Spain, from the 19th Century up to the start of the 21st Century. This is the 4irst such work of a collective nature, historically ordered in order to explore and analyse the subject of gastronomy as seen through its own journalistic publications. In other words, through specialist gastronomic magazines where there is a link between cultural content and food. This research offers a detailed analysis of the types of culinary-based publications that were published in this country, from the end of the 19th Century and well into the 20th, culminating with the de4initive model of the contemporary 21st Century gastronomic magazine. This doctoral thesis also represents a substantial advance in the history of journalism in a more general sense, given that it manages to contextualise the subject of gastronomy within the journalistic environment by means of custom articles of the time, which were a point of departure that culminated, centuries later, in the consolidation of its own specialised 4ield of journalism. However, it is also signi4icant from the point of view of this specialised area of journalism itself, given that it observes, for the 4irst time, in a uni4ied and orderly manner, the phenomenon of the culinary magazine from the late 19th Century up to the start of the 20th Century, where elements that give full meaning to the term gastronomy are included, and which have enabled the creation of its own specialist journalistic publications years later...
The doctoral thesis The Emergence and Development of the Gastronomic Magazine in Spain is the 4irst of its kind to address the background, creation and subsequent consolidation of gastronomy magazines in printed format that have been published in Spain, from the 19th Century up to the start of the 21st Century. This is the 4irst such work of a collective nature, historically ordered in order to explore and analyse the subject of gastronomy as seen through its own journalistic publications. In other words, through specialist gastronomic magazines where there is a link between cultural content and food. This research offers a detailed analysis of the types of culinary-based publications that were published in this country, from the end of the 19th Century and well into the 20th, culminating with the de4initive model of the contemporary 21st Century gastronomic magazine. This doctoral thesis also represents a substantial advance in the history of journalism in a more general sense, given that it manages to contextualise the subject of gastronomy within the journalistic environment by means of custom articles of the time, which were a point of departure that culminated, centuries later, in the consolidation of its own specialised 4ield of journalism. However, it is also signi4icant from the point of view of this specialised area of journalism itself, given that it observes, for the 4irst time, in a uni4ied and orderly manner, the phenomenon of the culinary magazine from the late 19th Century up to the start of the 20th Century, where elements that give full meaning to the term gastronomy are included, and which have enabled the creation of its own specialist journalistic publications years later...
Description
Tesis inédita de la Universidad Complutense de Madrid, Facultad de Ciencias de la Información, leída el 21-02-2017