She appears as a presenter of an audiovisual overview of the history of food in Spain, through foods and recipes from different periods and cultures.
Selected excerpts from our archive offer more context on this subject. Each reading links to the original article and its sources.
From Table to Archive: How Food Became a Subject of History
In 2009, María de los Ángeles Pérez Samper published La historia de la historia de la alimentación in Chronica Nova. The University of Granada record identifies issue 35 of the journal, pages 105–162, and its inclusion in an issue devoted to everyday life in early modern Spain. The combination of title, journal and theme confirms that methodological reflection on food had a recognizable place within historical research.
What food’s traces can tell us—and what they cannot
A video featuring María de los Ángeles Pérez Samper presents a history of food in Spain through foods and recipes from different periods and cultures. The Dialnet record identifies an academic article about food museums and the representation of food; the Museo Reina Sofía describes food through cycles and rhythms. These offer frameworks for thinking about how food is narrated and exhibited, not direct evidence about a particular brand’s history or a household’s habits.
KEY FACTS
- Type
- Person
- Country or region
- Spain
References
- Oriente | María de los Ángeles Pérez Samperyoutube.com
