La National Library of Spain presents a new bibliographic guide on the gastronomy Spanish. It covers from the XNUMXth to the XNUMXth centuries. It includes books, dictionaries, studies and electronic resources on culinary art.
Gastronomy as an outstanding element of culture
In recent years, gastronomy it has begun to be considered one of the most prominent elements of culture. Also of the Spanish and Ibero-American culture. Aware of the value of the patrimonial fund related to this field found in its collections.
La National Library of Spain has undertaken various projects. These are based on the dissemination, research and even reinterpretation of these historical testimonies.
The new Bibliographic Guide of Spanish Gastronomy from the XNUMXth to the XNUMXth centuries it proposes a selection of sources. Part of a production made over five hundred years. In addition to dictionaries and studies, a large selection of original books on culinary art is also included.
A section dedicated to commenting on some of the most outstanding works. Also a section that facilitates access to various electronic resources. (Specialized web pages, access to other libraries, archives and bookstores).
Thanks to a simple didactic explanation, the reader will also be able and will know how to search. All through the catalog of the BNE. Finally, the Guide offers a vocabulary with some of the most recurrent or curious terms of the gastronomy Spanish.
The publication of the guide coincides with the publication of a new collection of the Hispanic Digital Library. This groups more than two hundred works related to gastronomy. As well as another in the Ibero-American Heritage Digital Library.
Almost 500 documents are gathered from the BNE and from countries like Colombia, Chile, Panama, Brazil, Salvador, Peru or Ecuador.
This group of works has as a common thread food. In addition to the different relationships that man establishes with her: kitchen, industry, culture, popular tradition, hygiene, health ...
