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Dionisio Pérez Gutiérrez

From Wikipedia, the free encyclopedia

Dionisio Pérez Gutiérrez
Born1872
Grazalema, Cádiz
DiedFebruary 23, 1935(1935-02-23) (aged 62–63)
Madrid, Spain
Pen namePost-Thebussem
OccupationFood writer

Dionisio Pérez Gutiérrez (pseudonym Post-Thebussem) (born 1872 in Grazalema (Cádiz) - died 23 February 1935 in Madrid[1]) was a Spanish writer, journalist, and gastronome. He has been called "one of Spain's most authoritative food writers"[2] and was an early adopter of the term Hispanidad.[3]

His pen name, "Post-Thebussem", was chosen as a show of support for Mariano Pardo de Figueroa, who went by the handle "Dr. Thebussem".[4]

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Transcription

Works

  • Guía del buen comer español: inventario y loa de la cocina clásica de España y de sus regiones. Madrid: Imprenta de los Sucesores de Rivadeneyra, 1929
  • La cocina clasica española; excelencias, amenidades, historias, recetarios. Obra póstuma. Prologue by Alberto Insúa. Madrid: Imp. y Libr. Ibero-Americana, 1936. (Posthumously published)
  • Naranjas: el arte de prepararlas y comerlas. Estudio preliminar del Dr. Marañón y fórmulas recopiladas por Post-Thebussem. Madrid: Unión Nacional de Exportación Agrícola, 1930.

References

  1. ^ "Ayer falleció repentinamente el ilustre periodista D. Dionisio Pérez". El Sol (in Spanish). 24 February 1935. p. 8. Retrieved 30 January 2014.
  2. ^ Anderson, Lara (2013). "Post-Thebussem: Regional Pluralism and the Re-vindication and Nationalization of Spanish Cuisine". Cooking Up the Nation: Spanish Culinary Texts and Culinary Nationalization in the Late Nineteenth and Early Twentieth Century. Boydell & Brewer. pp. 120–145.
  3. ^ "Dionisio Pérez Gutiérrez 1871-1935". Proyecto Filosofía en español. Retrieved 30 January 2014.
  4. ^ Anderson, Lara (Winter 2012). "Spanish Culinary Autochtony & Culinary Modernity: Maria Mestayer de Echagüe's La cocina completa & Platos escogidos de la cocina vasca" (PDF). Cincinnati Romance Review. 33: 98–113.

See also

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This page was last edited on 30 May 2024, at 17:57
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