The intersection of gender, social class, and modernization in Spain is the central concern of my teaching and research. My book project, provisionally titled “Recipes for Spanishness: Cookbooks and Culinary Cultures in Modernizing Spain,” interrogates the role of culinary and gastronomical writing as foundational texts for understanding the construction of modernity in early twentieth-century Spain. Part one examines what recipes and gastronomical writing do, elaborating a poetics of culinary and gastronomical writing to consider its attempts to create a Spanish “taste community” (Parkhurst Ferguson). Part two, a substantially revised version of my dissertation work, analyzes how the cooking at the heart of these discourses depends on the labor of two subordinate classes: middle-class women and working-class or peasant women. The cooking of these women produces a meal, but it also produces a representable practice that can be manipulated to serve a variety of interests.

Recent articles include:

¿Escritora-ama de casa?: The Political Tactics of Carmen de Burgos’ Culinary Writing.” Bulletin of Spanish Studies (Forthcoming 2016).

“Popular Tradition and Bourgeois Elegance in Emilia Pardo Bazán’s cocina española.” Bulletin of Hispanic Studies 91.3 (2014): 261-274.

“Mapping and Mocking: Spanish Cuisine and Ramón Gómez de la Serna’s ‘El primer mapa gastronómico de España’” Special issue “Writing About Food: Culinary Literature in the Hispanic World.” Cincinnati Romance Review 33 (2012): 78-97.