Regional Dishes Research Articles

Dietary Assessment with Multimodal ChatGPT: A Systematic Analysis.

Conventional approaches to dietary assessment are primarily grounded in self-reporting methods or structured interviews conducted under the supervision of dietitians. These methods, however, are often subjective, potentially inaccurate, and time-intensive. Although artificial intelligence (AI)-based solutions have been devised to automate the dietary assessment process, prior AI methodologies tackle dietary assessment in a fragmented landscape (e.g., merely recognizing food types or estimating portion size), and encounter challenges in their ability to generalize across a diverse range of food categories, dietary behaviors, and cultural contexts. Recently, the emergence of multimodal foundation models, such as GPT-4V, has exhibited transformative potential across a wide range of tasks (e.g., scene understanding and image captioning) in various research domains. These models have demonstrated remarkable generalist intelligence and accuracy, owing to their large-scale pre-training on broad datasets and substantially scaled model size. In this study, we explore the application of GPT-4V powering multimodal ChatGPT for dietary assessment, along with prompt engineering and passive monitoring techniques. We evaluated the proposed pipeline using a self-collected, semi free-living dietary intake dataset comprising 16 real-life eating episodes, captured through wearable cameras. Our findings reveal that GPT-4V excels in food detection under challenging conditions without any fine-tuning or adaptation using food-specific datasets. By guiding the model with specific language prompts (e.g., African cuisine), it shifts from recognizing common staples like rice and bread to accurately identifying regional dishes like banku and ugali. Another GPT-4V's standout feature is its contextual awareness. GPT-4V can leverage surrounding objects as scale references to deduce the portion sizes of food items, further facilitating the process of dietary assessment.

УКРАЇНСЬКА НАЦІОНАЛЬНА ТА РЕГІОНАЛЬНА КУХНІ: ЗМІСТ, ОСОБЛИВОСТІ СТАНОВЛЕННЯ, РОЗВИТКУ ТА ВИКОРИСТАННЯ В ІНДУСТРІЇ ГОСТИННОСТІ

The article examines the approaches of specialists to the interpretation of the meaning of the concepts «national cuisine» and «regional cuisine», identifies the factors that determine the formation and development of national and regional cuisines. The peculiarities of the genesis of Ukrainian cuisine and the cuisines of the regions of Ukraine are highlighted, the factors that formed their "face" and determine it at the present time are presented. With reference to authoritative researchers, it is stated that Ukrainian cuisine as a phenomenon took shape in the 19th century. and already in the XX century. suffered a significant blow and losses, in connection with the corresponding policy of the Soviet regime, aimed at the unification of dishes that were consumed by the «Soviet man». After Ukraine gained independence, there was no surge of interest in national/regional cuisines in Ukraine. The situation radically changed only after the Revolution of Dignity, and later – the beginning of a full-scale war of Russia against Ukraine. Accordingly, there is currently a rapid increase in interest in Ukrainian cuisine, regional dishes and local products. There are signs of the activation of patriotic sentiments among Ukrainians, the growth of interest in Ukraine and all of Ukraine abroad, as well as the powerful work of chefs, restaurateurs and gastro-enthusiasts who revive forgotten authentic dishes and surprise not only foreigners with them, but also Ukrainians themselves. Attention is paid to the analysis of the key characteristic features of Ukrainian cuisine, the peculiarities of their appearance and preservation are explained. It was established that the main dish of Ukrainian cuisine – borscht – was included in UNESCO's Representative List of the Intangible Cultural Heritage of Humanity in 2022. It has been proven that cuisine is a marker of national / regional identity and cultural identity of the state / region, and therefore is used (can be used) to form the attractiveness of tourist destinations and their promotion to the international / national market. There is a lot of work for Ukrainian specialists in this direction, and after the Victory, the number of various-format Ukrainian cuisine establishments will certainly increase significantly, regional Ukrainian cuisine will gain more popularity, and new geographically protected names of local products will appear.

Non-carcass components of confined lambs in feedlot using red propolis extract

The objective of this work was to evaluate the non-carcass components of crossbred Santa Inês lambs finished in feedlot with the inclusion of different levels of red propolis extract (RPE). Thirty-five crossbred lambs were used with an average weight of 17.08 ± 2.36 kg and mean age of five months, distributed in a completely randomized design with five treatments and seven replications. The treatments evaluated were: 0; 7; 14 and 21 mL of extract/animal/day Before slaughter, each animal was individually weighed to obtain the body weight at slaughter (BWS). The weights and yields of non-carcass components were evaluated, weights and yields of regional dishes (Buchada and Panelada). The addition of different levels of red propolis extract (RPE) did not influence (p > 0.05) the weights and yields of non-carcass components, by-products and adipose deposits, to the weight and yield of regional dishes. The use of red propolis extract in diets up to the level studied (28 mL day-1) did not change the characteristics evaluated.

Responsive website based on QR Code as a promotion strategy for the Gastronomic fair

The project develops a web application that uses QR codes, thereby promoting regional dishes during Santiago de Anaya´s fair and attracting more visitors. It relies on Scrum methodology for the verification of the hypothesis, the quantitative research methodology of correlational type and the Chi square statistical method were used. The results obtained show the following: first, a responsive web application that can be accessed by reading a QR code via a smart mobile phone; secondly, it was statistically proven that there is a significant relationship between the use of QR codes and the promotion of the dishes of the gastronomic fair of Santiago de Anaya. The contribution is, the web application that promotes and disseminates the regional dishes of the gastronomic sample, with the aim of inviting more people to learn about the experience of this event; Taking advantage of the portability and lightness offered by smart mobile devices, the visitor needs a simple way to access information while moving from one side of the gastronomic fair to the other.

Culinary trails in popularizing ethnic cuisines

The aim of the article is to advance knowledge regarding the significant role played by culinary trail projects in promoting foods from ethnic groups residing in Podkarpackie, Poland’s southeastern region. Podkarpackie’s culinary heritage, cultural identities, and the specificity of its cuisine that contribute to the region’s touristic potential are presented. Traditional and regional dishes of Podkarpackie are characterized by their originality and rich flavors, variety, and simplicity of preparation. They contribute to the region’s tourist attractions. Many restaurants in Southeast Poland offer regional dishes, such as kwaśnica, fuczki, and pierogi with various fillings or stuffed cabbage rolls. Culinary trails can be a critical factor in promoting not only the region’s ethnic food but its related culture and art as well.

Does gastronomic improve the tourist destination image? Evidence from Lombok Island, Indonesia

This study aims to determine the significance of gastronomic in improving the destination's image and to determine the factors that attract tourists to Ampenan Beach, Lombok Island. Researchers used a qualitative method with a descriptive analysis approach, which is a strategy for analyzing data by describing the data that has been collected. The method of data collecting consisted of three steps: first, observation in the form of nonparticipatory observation at Ampenan Beach, Lombok. Second, interviews with 10 informants representing the public sector, managers, and the commercial sector by means of purposive sampling, and 20 tourists by means of incidental sampling. Third, the compilation of material and papers pertaining to Ampenan Beach tourism attractions. According to the results, gastronomic plays a part in enhancing the image of Ampenan Beach as a tourist attraction. This is seen by the number of tourists who visit in order to sample the local cuisine, and by the number of tourists who frequently return. Tourists are satisfied by the merchants' commitment to provide superior service. Moreover, the quality of the food's flavor is a feature that attracts travelers to Ampenan Beach, where they may experience a variety of Lombok-style spicy regional dishes.

Examining the nexus between food retailers certification and its impacts

PurposeThe authors assessed the certification of street food retailers in Ghana in terms of awareness, training, willingness to be certified, determinants, agreement with certification requirements and impacts on performance.Design/methodology/approachPrimary data was sourced from 200 street food retailers. Descriptive statistics, Likert scale, mean comparison test, heteroskedastic probit, inverse-probability-weighted regression adjustment (IPWRA), inverse probability weights (IPW) and augmented inverse-probability weighting (AIPW) were applied.FindingsMost uncertified retailers were willing to be certified. Awareness about certification was high. Most of the certified retailers had been trained on certification, while most uncertified retailers had not been trained. Being a female, being educated, being a migrant vendor, possessing experience in retailing, training in certification, trust in the local certification process, the amount spent in preparing food and the number of customers are crucial variables that increase the probability of being certified among street food vendors. Street food retailers agreed to all the requirements for certification. Certification boosts the performance of street food retailers in terms of the number of customers and contracts received. Training on certification is recommended for street food retailers.Research limitations/implicationsThe limitation of this study is mainly due to the type of food retailers selected. Street food vending in Ghana is done among those who cook food for selling, those who sell processed products such as drinks and those who sell vegetables and other uncooked agriproducts. Meanwhile, the authors selected unorganised retailers who primarily cook local and regional dishes for sale in this study. Thus, the study did not include organised food retailers such as restaurants. Therefore, generalising the study results for street food vendors should be made with caution.Originality/valueSeveral studies have been conducted on street food retailing across the globe on knowledge of food-safety practices, risk practices, bacterial contamination of street retailing food, toxicological hazards of street foods and compliance with technical and hygienic requirements by street food retailers, among others. However, empirical studies on the certification/licensing of street food retailers and its impact have been given little attention. As a result, this study investigates the certification of street food retailers and its impacts on retailers' performance in Ghana.

Promoting Sustainability through Regional Food and Wine Pairing

Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism.

Bacterial endophytes: An agroecological alternative in the growth promotion and plant health management of cabbage leaf (Brassica oleracea var. acephala)

Among the most economically significant agricultural crops, the species of the Brassicaceae family stand out as one of the most popular in human food. Cabbage leaf (Brassica oleracea var. acephala) is an essential ingredient in many regional dishes and is an excellent nutritional source for children, young and old. However, Brazilian production has been suffering from the incidence of pests and diseases that affect the crop, being the black rot of the cruciferous (BRC), the main cause of economic losses of its producers. Given this context, the objective is to build a theoretical framework by reviewing the literature on the agroecological management of BRC in cabbage leaf, based on the contribution of scientific knowledge to the preservation of agrobiodiversity in rural and traditional family communities.

Tarihin gelişim sürecinde Türk yemek kültürü ve beslenme alışkanlıklarının değişimi

Since the existence of mankind, nutrition is one of the necessities to maintain their vital activities. Nutritional habit, a physiological movement, has progressed in parallel with the development of living conditions of mankind. This instinctive behaviour has started with gathering in the nature originally. People have found edible foods by distinguishing the harmful plants in the nature. Mankind, who had learned cooking with the invention of fire, has discovered foodstuffs that can be obtained from animals in time. Due to this discovery, they had an opportunity to try different flavours and supply a greater variety of needed macro components of their body such as proteins, vitamins and essential oils etc. This nutrition diversity has brought with the taste phenomenon. The major reasons of consumed food variety are the climate of the region they live in, the condition of nature and the kinds of vegetables, fruits, grains that grow in these regions. Furthermore, it is inevitable that the diversity of animals living in the region causes food diversity. This situation, which is the result of ecological balance, has been one of the main causes of cultural differences between societies over time. The culinary culture has been seperated by geographical regions over time and a sub-culture called "regional dishes" has formed. Until today, mankind have developed new tastes by experimenting with many food preparation and cooking techniques. In this study, the development of Turkish food culture and nutrition habits throughout the history have been reviewed.

CARACTERÍSTICAS MORFOLÓGICAS Y DETERMINACIÓN DE MINERALES POR μ-XRF EN FRUTO DE CALABAZA (Cucurbita moschata DUCH)

En la península de Yucatán, México, el sistema milpa involucra una interacción de siembra de dos o tres especies de plantas principales como el maíz (Zea mays), el frijol (Phaseolus vulgaris) y la calabaza (Cucurbita argyrosperma o C. moschata). Sin embargo, en algunas regiones solo se cultiva maíz y C. moschata. Esta calabaza puede mostrar formas, tamaños y colores diversos en una sola plantación, debido a que los productores siembran distintos cultivares de la misma especie. Esta especie se consume fresca, como verdura, y las semillas de la fruta seca se usan en platillos regionales y dulces. El objetivo de este estudio fue caracterizar la morfología y la composición mineral de la calabaza. La hipótesis fue que las variantes de calabaza C. moschata cultivadas presentan variación morfológica, la cual está presente en el contenido de los minerales en semillas y en el fruto. Para este estudio se recolectaron seis variantes de calabaza cultivadas en dos parcelas de Conkal, Yucatán, México. Las evaluaciones incluyeron las características morfológicas de la fruta y la composición mineral en semillas, pericarpio y mesocarpio, mediante análisis μ-XRF. Las variantes de C. moschata presentan morfología diferente (semillas y frutos). El contenido de minerales en semillas y fruta (pericarpio y mesocarpio) presentó diferencias significativas entre las variantes. La variante CA4 presentó contenido alto de P, K, Mg, Fe, Cu, Mn y Zn. Variantes se identificaron con características sobresalientes en semillas y característica de los frutos (tamaño, forma, y grosor de la pulpa). El contenido de minerales mostró diferencias entre las variantes de calabazas C. moschata cultivadas en las dos parcelas de Conkal.

Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems

This paper evaluated the Brazilian Food Assistance Program at the Community Restaurants (CR) regarding the supply of regional dishes (RD), fruits, and vegetables, to reduce the food insecurity of low-income people and to strengthen the sustainability of local food systems. The study is cross-sectional, and data was collected in the Brazilian Community Restaurants. Thirty-seven restaurants from the five Brazilian regions were drawn from the total number of CRs available, proportionally by each region's number. A questionnaire containing multiple-choice questions regarding RD's frequency, fruits, and vegetable supply in CRs was used to collect data. Each national region had a specific questionnaire including their 10-main RD, obtained from local gastronomy books, magazines, and states' websites. The second part of the questionnaire contained a list of local fruits and vegetables based on a Brazilian publication entitled Regional Brazilian foods. The nutritionists reported the type and how often local fruits and vegetables were supplied, and where the CR purchased these items. There were statistical differences among Brazilian regions in RD supply (p = 0.00). Despite the possibility of presenting 15 different local dishes, none of the CRs supplied the questionnaire's total amount of dishes. The North Region presented the lowest frequency of RD. Regarding fruits and vegetables, the South region provided 100% of the listed local items. In the North, Northeast, and Southeast, CRs supplied more local vegetables than fruits. The Midwest did not supply local fruits or vegetables in its menus. The main reported reasons to provide the RD were high acceptability and eating habits. The high prices of some RD were considered a limiting factor for some CRs to serve these regionals. The South is the only region that CRs bought more frequently regional ingredients from family farming. Although CR program aims to stimulate the use of regional ingredients from family farming and local producers, there is no control to verify menus or buying procedures.

Main Regional Foods Offered in Northeast Brazilian Restaurants and Motives for Their Offer

ABSTRACT The study aimed to identify the regional preparations most offered in the restaurants of the Brazilian northeast, as well as the motives that determined their offer. The research is an exploratory and quantitative study using a questionnaire. We collected data through the application of a questionnaire, consisting of a series of closed-questions, answered in writing, and without the researcher. For each Northeastern capital, a survey was elaborated, being a total of nine questionnaires. Each one had ten regional dishes that the person in charge (manager or dietitians) had to determine the frequency of serving them and the motives for offering them. An expert committee was applied to validate the questionnaire before sending it to the restaurants. The criteria established for the approval of the items was a minimal of 80% (W-values ≥ 0.8) of agreement between the experts. We applied the questionnaires to the restaurants of the nine capitals. We determined the most common dishes analyzing data when the response rate was, at least, 10%. We assessed the frequency of each dish’s serving by transforming the given information on a monthly basis. The most common preparations served were: caldeirada maranhense, peixada, carne-de-sol, baião-de-dois, feijoada, and xinxim de galinha. The motives for offering were: the dish is regional, it is a food habit, and it is well accepted. Even though one of the motives for offering or not the dishes was the nutritional characteristics, this was not considered as very important for the offer by participants.

Low-purity crude glycerin as a nutrient substitute for corn: the effect on yields of goat organs and viscera

This study was conducted to evaluate the effects of the inclusion of low-purity crude glycerin (CG, 63.1% of glycerol) in the diets of feedlot-finished goats on the weights and yields of the non-carcass components, with are frequently used in regionals dishes (buchada and panelada). Forty castrated male goats with the initial mean body weight of 19.70 ± 2.30 kg were used. Experimental treatments consisted of inclusion of CG at levels of 0, 6, 12, and 18%, based on dry matter. The weights of the lungs, spleen, total organs (TWO), and TWO yield, as a function of the slaughter body weight, decreased linearly. It was shown that the rumen portion of the weight showed a quadratic effect, at the level of 10.71% of CG, with a minimum point of 0.37 kg. Similar behavior was observed for the reticulum, with a minimum point of 0.08 kg, at the level of 7.5% of CG. The weights and yields of the buchada and panelada were negatively influenced by the experimental diets. Low-purity crude glycerin may partially replace corn and be included in up to 6% of the dry matter of the finished goats' feedlot diet without adversely affecting weights and yields of organs, viscera, and regional dishes, such as buchada and panelada.

Popyt na włoskie dania regionalne wśród polskich turystów i mieszkańców Włoch

Kuchnia włoska opiera się na produktach świeżych i łatwodostępnych z dodatkiem dużej ilości świeżych warzyw i przypraw. Cechuje ją także przystępność w wykonaniu, choć bywa czasochłonna. Dania przygotowywane są według starych, tradycyjnych receptur, co wpływa na różnorodność potraw i włoski charakter dań. Celem badania było pokazanie, na które dania regionalne istnieje popyt wśród polskich turystów, a które są preferowane przez mieszkańców Włoch przebywających w regionie Marche. Próba badawcza objęła 225 osób narodowości polskiej (w 2018 roku) i 125 osób narodowości włoskiej (w 2017 roku). Badanie zostało przeprowadzone z wykorzystaniem formularza ankiety w języku polskim i włoskim. Ulubionym daniem polskich respondentów okazała się pizza, a włoskich vincisgrassi, brodetto oraz passatelli. Z win zaś Verdicchio di Jesi, Rosso Conero i Rosso Piceno.

Real Food ‑ Guia de Restauração de Vila Real

Gastronomy has been playing an increasingly important role in the overall tourist experience of a visitor. If on the one hand there are those who neglect this component, on the other there are those who guide their choices and activities according to the gastronomic goods of a given destination. In this field, the restaurants act as facilitators in the process of contact with local and regional food products, being this contact the element that will unblock a set of emotions and sensations in the visitor. The municipality of Vila Real, located in the sub-region of Douro (Portugal), presents an immense diversity regarding the offer of regional dishes and spaces to serve them. In this session, which was attended by a group of actors directly linked to the catering sector, some works were disseminated alluding to the gastronomic offer of Vila Real, with special emphasis on the Vila Real Restoration Guide, a result within the scope of the R&D Project Dourotur - Tourism and Technological Innovation in the Douro.

Propagación vegetativa en campo de Jatropha curcas L. para consumo humano

Introduction: The seeds of Jatropha curcas L. are used for the elaboration of regional dishes. An easy method of propagation would be useful for producers who market or consume seeds of this species. Objective: Test a method of vegetative propagation of J. curcas, planted in the field, for human consumption. Materials and methods: The vegetative propagation was carried out in the spring with 55 cm-stakes, obtained from secondary and tertiary branches from 28 years old trees. The cuttings were planted 3 m away in a loamy clay loam soil with pH of 7.21, and 1.11 % organic matter. The growth was evaluated at 120 days. Total carbohydrates were determined by a colorimetric method, two months before and eight months after field establishment. Results and discussion: Cuttings of J. curcas secondary branches with exfoliating bark and diameter of 3.6 to 4.0 cm at the base, at the beginning of propagation, achieved greater height, number of branches and greater concentration of total carbohydrates before and after establishment. This vegetative material is recommended for the propagation of J. curcas in the field. The cuttings of tertiary branches with diameters of 1.6 to 1.9 cm had mortality of 17 %, reduced capacity to generate branches and lower concentration of carbohydrates. Conclusions: The propagation of J. curcas, by cuttings, was successful in the open field; it was not necessary to use a greenhouse, auxins for rooting or polyethylene bags, prior to establishment.

Visualization of expressing culinary experience in social network, memetic approach

Objectives: The scientific aim of the study was the implementation of the assumptions of tourist experience formation model according to Quan and Wang (2004) in the context of meme theory (i.e. carriers of cultural information, Dawkins, 1976) for evaluation and visualization of the expression of regional cuisine culinary experience by social network users. The quality of culinary service influencing consumer's experience is equal to memetic transmission forming and broadcasting. Such type of transmission is acquired and decoded by consumers for further expression, i.a. through social networks. According to meme theory, the formation and expression of culinary experience is the building of memetic maps described by the frequency of the appearance of certain memes. Data and methods: Research included ten catering facilities, serving dishes of the regional cuisine (Polish, Belarussian, Ukrainian, Lithuanian and Tartar), located in the Podlaskie Voivodeship and having an active profile in Facebook social network. 370 comments were considered from the period between May and September 2016, referring to the contents connected only with the culinary offer of the facilities taken into account. The quantitative and qualitative content analysis was performed. The classification of emotion according to Xu et. al (2015) was used in the semantic decomposition of posted comments. Positive (enjoyment, confidence, safety, positive associations) and negative (dissatisfaction, distrust, anxiety, lack of positive associations) content of posted comments referred to the decor of the inside (mechanic factor), the quality of service (humanic factor) and served dishes (functional factor) were distinguished and analysed (Wall and Berry, 2007).Results: The analysis of the obtained meme maps suggests the presence of positive relationship between presence of memes of holistic enjoyment and enjoyment associated with regional dishes (rS=0.67; p<0,05). Similar relationship was observed between sense of enjoyment as well as the formation of positive associations with regional cuisine (rS=0.67; p<0,05). Expression of anxiety is also highly connected with the negative perception of food quality (rS=0.65; p<0,05). Conclusions: Meme theory is an effective and useful framework for social media content analysis. The study had utilitarian character. Results can be used for the establishment of a system of the recommendation towards improving the quality of regional cuisine culinary services.

Tissue distribution of ochratoxin A in pigs after administration of two-levels contaminated diets

The aim of the present study was to determine the levels of ochratoxin A (OTA) in pigs experimentally exposed to this mycotoxin and to evaluate if bile may be used to assess exposure to OTA. Twelve hybrid pigs were divided into 3 equal groups, a control group D0, and 2 experimental groups, D1 fed with 50 µg OTA/kg diet, and D2 fed with 500 µg OTA/kg diet for 15 days. At the end of the test, the animals were euthanized and samples of different tissues and biological fluids were analysed by HPLC-fluorescence detection for the presence of OTA. Samples of unconventional edible tissues such as lung and heart were also taken for analysis because they are used in typical Italian regional dishes. The Italian guidance value for OTA of 1 µg/kg established for pork meat and derived products has been exceeded in all the matrices from both the experimental groups. The comparison between OTA levels detected in D1 and D2 groups showed clearly a linear dose-response relationship. Based on the mean values measured, OTA distribution follows the order blood plasma &gt; lung &gt; kidney (in D1 group), heart (in D2 group) &gt; heart (in D1 group), kidney (in D2 group) &gt; bile &gt; liver &gt; fat &gt; muscle. Analysis of bile can be useful for the detection of OTA in pigs. However, since blood can easily be taken from pigs, and given the correlation between the mycotoxin concentration detected in this matrix and the concentrations detected in the others, OTA level in blood is a more viable approach to assessing the presence of OTA in edible tissues. As lung and heart may contain high concentrations of OTA, the analytical controls should also include these matrices.

La nacionalización del hogar en España

The nationalization of the domestic sphere in Spain is a topic that has been largely ignored. Recently, the interest in the study of banal nationalism and the impact of nationalism on everyday life has been on the rise, particularly for the Francoist and democratic era; however, its origins are not clear at all. An examination of developments in domestic architecture, interior decoration, and even gardening shows that the domestic sphere was nationalized during the first three decades of the twentieth century. Regionalist architecture was in vogue for villas and country-houses and furniture was increasingly modeled after local artisanal traditions. Domestic practices such as cooking, consuming, and cleaning were also increasingly connected with supposedly “national” traditions. During this period Spanish cuisine and many of its regional dishes were “invented”. The first phase of the nationalization of the domestic sphere in Spain is analyzed using a wide array of primary sources (press, manuals, speeches, etc.), thus contributing to the history of nationalism, gender studies, the history of architecture, and food studies, which by focusing on modernization processes largely disregarded this profound nationalization of the private sphere.