Eugenia AfinoguÉnova is a professor of Spanish at Marquette University.Lara Anderson is an associate professor of Spanish and Latin American studies.Rebecca Ingram is a professor of Spanish at the University of San Diego.

• Introduction: Digestible Governance: Gastrocracy and Spanish Foodways (Eugenia AfinoguÉnova, Lara Anderson, and Rebecca Ingram)Section I: GastropoliticsChapter 1: Public Control over Private Trade: Barcelona’s Market-Hall Based Food Retailing System (Montserrat Miller)Chapter 2: Regenerating Catalan Culinary Identity (H. Rosi Song)Chapter 3: Francoist Food Culture in Post-Authoritarian Spain: Culinary Maps, Centralism, and Food Memories (Lara Anderson)Section II: Ingestible IdentitiesChapter 4: Food Fights: Nativism and Culinary Xenophobia in Europe (Aitana Guia)Chapter 5: Kashrut in Spain: Religious Observance, State Tolerance, or Niche Market Entrepreneurship? (Silvina Schammah Gesser and Susy Gruss)Chapter 6: Culinary Conflict or Convivencia? Halal Food Practices, Perceptions, and Promotion in Spain (Jessica Boll)Section III: Gastrocratic InstitutionsChapter 7: The Institutionalization of the Asturian espicha during the Franco Regime (Luis Benito GarcÍa Álvarez)Chapter 8: Cava’s Place (Robert Davidson)Chapter 9: Food, Heritage, and Tourism: On the Uses of Food Heritage and Its Relations with Culture, Politics, and Socioeconomic Development (F. Xavier Medina)Section IV: Hard to SwallowChapter 10: Ideology “a la carte”: Food Politics in Franco’s Spain (Suzanne Dunai)Chapter 11: Creating a “Land of Charcuterie”: Cured Meat Producers, Culinary Marketing, and the Construction of Gastronationalist Discourses in Twentieth-Century Catalonia (Alex GÓmez del Moral)NotesBibliographyIndex

"Digestible Governance masterfully explores the intricate relationship between food and politics in Spain, revealing how culinary traditions influence and are influenced by political landscapes. Rich in historical context and cultural analysis, the essays in this volume offer a profound understanding of Spain's sociopolitical fabric through its vibrant culinary heritage."—Maria Paz Moreno, author of Madrid: A Culinary History

Eugenia AfinoguÉnova is a professor of Spanish at Marquette University.Lara Anderson is an associate professor of Spanish and Latin American studies.Rebecca Ingram is a professor of Spanish at the University of San Diego.

• Introduction: Digestible Governance: Gastrocracy and Spanish Foodways (Eugenia AfinoguÉnova, Lara Anderson, and Rebecca Ingram)Section I: GastropoliticsChapter 1: Public Control over Private Trade: Barcelona’s Market-Hall Based Food Retailing System (Montserrat Miller)Chapter 2: Regenerating Catalan Culinary Identity (H. Rosi Song)Chapter 3: Francoist Food Culture in Post-Authoritarian Spain: Culinary Maps, Centralism, and Food Memories (Lara Anderson)Section II: Ingestible IdentitiesChapter 4: Food Fights: Nativism and Culinary Xenophobia in Europe (Aitana Guia)Chapter 5: Kashrut in Spain: Religious Observance, State Tolerance, or Niche Market Entrepreneurship? (Silvina Schammah Gesser and Susy Gruss)Chapter 6: Culinary Conflict or Convivencia? Halal Food Practices, Perceptions, and Promotion in Spain (Jessica Boll)Section III: Gastrocratic InstitutionsChapter 7: The Institutionalization of the Asturian espicha during the Franco Regime (Luis Benito GarcÍa Álvarez)Chapter 8: Cava’s Place (Robert Davidson)Chapter 9: Food, Heritage, and Tourism: On the Uses of Food Heritage and Its Relations with Culture, Politics, and Socioeconomic Development (F. Xavier Medina)Section IV: Hard to SwallowChapter 10: Ideology “a la carte”: Food Politics in Franco’s Spain (Suzanne Dunai)Chapter 11: Creating a “Land of Charcuterie”: Cured Meat Producers, Culinary Marketing, and the Construction of Gastronationalist Discourses in Twentieth-Century Catalonia (Alex GÓmez del Moral)NotesBibliographyIndex

"Digestible Governance masterfully explores the intricate relationship between food and politics in Spain, revealing how culinary traditions influence and are influenced by political landscapes. Rich in historical context and cultural analysis, the essays in this volume offer a profound understanding of Spain's sociopolitical fabric through its vibrant culinary heritage."—Maria Paz Moreno, author of Madrid: A Culinary History

Eugenia AfinoguÉnova is a professor of Spanish at Marquette University.Lara Anderson is an associate professor of Spanish and Latin American studies.Rebecca Ingram is a professor of Spanish at the University of San Diego.

• Introduction: Digestible Governance: Gastrocracy and Spanish Foodways (Eugenia AfinoguÉnova, Lara Anderson, and Rebecca Ingram)Section I: GastropoliticsChapter 1: Public Control over Private Trade: Barcelona’s Market-Hall Based Food Retailing System (Montserrat Miller)Chapter 2: Regenerating Catalan Culinary Identity (H. Rosi Song)Chapter 3: Francoist Food Culture in Post-Authoritarian Spain: Culinary Maps, Centralism, and Food Memories (Lara Anderson)Section II: Ingestible IdentitiesChapter 4: Food Fights: Nativism and Culinary Xenophobia in Europe (Aitana Guia)Chapter 5: Kashrut in Spain: Religious Observance, State Tolerance, or Niche Market Entrepreneurship? (Silvina Schammah Gesser and Susy Gruss)Chapter 6: Culinary Conflict or Convivencia? Halal Food Practices, Perceptions, and Promotion in Spain (Jessica Boll)Section III: Gastrocratic InstitutionsChapter 7: The Institutionalization of the Asturian espicha during the Franco Regime (Luis Benito GarcÍa Álvarez)Chapter 8: Cava’s Place (Robert Davidson)Chapter 9: Food, Heritage, and Tourism: On the Uses of Food Heritage and Its Relations with Culture, Politics, and Socioeconomic Development (F. Xavier Medina)Section IV: Hard to SwallowChapter 10: Ideology “a la carte”: Food Politics in Franco’s Spain (Suzanne Dunai)Chapter 11: Creating a “Land of Charcuterie”: Cured Meat Producers, Culinary Marketing, and the Construction of Gastronationalist Discourses in Twentieth-Century Catalonia (Alex GÓmez del Moral)NotesBibliographyIndex

"Digestible Governance masterfully explores the intricate relationship between food and politics in Spain, revealing how culinary traditions influence and are influenced by political landscapes. Rich in historical context and cultural analysis, the essays in this volume offer a profound understanding of Spain's sociopolitical fabric through its vibrant culinary heritage."—Maria Paz Moreno, author of Madrid: A Culinary History