By Rebekah E. Pite
Dona Petrona C. de Gandulfo (c. 1896-1992) reigned as Argentina's preeminent household and culinary specialist from the Thirties throughout the Nineteen Eighties. an everlasting culinary icon due to her journal columns, radio courses, and tv exhibits, she used to be most likely moment simply to Eva Peron by way of the celebrity she loved and the adulation she got. Her cookbook garnered large reputation, changing into one of many 3 best-selling books in Argentina. Dona Petrona capitalized on and contributed to the transforming into appreciation for women's household roles because the Argentine economic system elevated and fell into periodic crises. Drawing on quite a lot of fabrics, together with her personal interviews with Dona Petrona's internal circle and with daily men and women, Rebekah E. Pite offers a full of life social heritage of twentieth-century Argentina, as exemplified in the course of the attention-grabbing tale of Dona Petrona and the homemakers to whom she committed her career.
Pite's narrative illuminates the real position of food--its intake, practise, and production--in lifestyle, classification formation, and nationwide identification. via connecting problems with gender, household paintings, and financial improvement, Pite brings into concentration the serious value of women's roles as shoppers, chefs, and neighborhood builders.
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Additional info for Creating a Common Table in Twentieth-Century Argentina: Doña Petrona, Women, and Food
Such crises manifested themselves strongly in people’s daily lives, especially when they found themselves unable to eat the same things as their social “betters” or to cook like Argentina’s leading culinary icon. Nevertheless, Doña Petrona and the ideal of middle-class domesticity she had come to represent would not fade into oblivion. As we shall see, over the course of the twentieth century a great many Argentines worked to create lives ﬁlled with food, family, and friendship—a triumvirate that remains at the heart of daily life in Argentina.
For example, I begin with pastelitos, or quince-ﬁlled pastries, which were the ﬁrst thing that Petrona appears to have learned to cook as a child. In chapter 1, I trace her journey from reluctantly cooking pastelitos for her mother’s boarders in early twentieth-century Santiago del Estero to proudly presenting public cooking lectures before thousands of eager women for the English gas company Primitiva in late 1920s Buenos Aires. I argue that her and other women’s shift from avoiding to embracing the kitchen reﬂected changing gender norms and a growing appreciation for cooking in an urbanizing society.
However, the mother became ill and died, leaving her daughter, Beatriz, behind. 80 Petrona seemed eager to avoid domestic work herself, but as a wife eager to please her husband she also began to show the glimmers of a new appreciation for cooking. “Jealous” of her husband’s appreciation for their friend Juanita’s panqueques (crepes), Petrona asked for the recipe. She later explained, “A little while after that I wanted to surprise my husband Cooking in Turn-of-the-Century Argentina 35 Petrona Carrizo on estancia in Santiago del Estero, ca.
Creating a Common Table in Twentieth-Century Argentina: Doña Petrona, Women, and Food by Rebekah E. Pite
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