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    Mercantilización Cultural, Gourmetización y Gentrificación de los Espacios Culinarios de Madrid como Consecuencia de la Estadounidensificación de la Ciudad

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    Author
    Vázquez Blázquez, Laura
    Issue Date
    2017
    Keywords
    Culture
    Film
    Food
    Gourmet
    Madrid
    Urban Space
    Advisor
    Compitello, Malcolm A.
    
    Metadata
    Show full item record
    Publisher
    The University of Arizona.
    Rights
    Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
    Embargo
    Dissertation not available (per author's request)
    Abstract
    This dissertation explores the key role food has in transforming Madrid. It uses the relationships between food, culture and capital as a way to examine food effects on the urban process. The first two chapters highlight the connection between urban transformation, gourmetization of traditional and ethnic culinary spaces, and the concept of “selling place” in relation to the commodification of culture and urban regeneration. The first chapter focuses on the evolution and transformation of three food markets in Madrid. Some of these traditional food markets have been transformed into gourmet niches that satisfy the needs of foodies, residents, visitors, and tourists. The second chapter explores the emergence of Gourmet Mexican restaurants along with the new dynamics that take place within the postmodern city, in terms of consumption and production. This helps illustrate how the growth of many new and gourmetized Mexican restaurants operate as cultural venues to enhance the symbolic economy of Madrid, leading, in some cases, to a culinary and commercial gentrification, specially when these establishments are centrally located. My last chapter examines how the aforementioned urban processes are articulated in visual cultural artifacts. I particularly focus on two films where two major chefs and their high-end restaurants operate as part of the symbolic capital of different postindustrial cities. The analysis of Fuera de Carta (2008) and Chef ( 2014 )– among other secondary examples that are discussed– focuses on the gourmetization of culinary urban space , where food and chefs are the protagonists that help recreate the culinary imaginary.
    Type
    text
    Electronic Dissertation
    Degree Name
    Ph.D.
    Degree Level
    doctoral
    Degree Program
    Graduate College
    Spanish
    Degree Grantor
    University of Arizona
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