Winemaking and Culinary in Spain in the 19th Century in the Context of National Consolidation

The paper is devoted to the study of culinary nationalism in Spain in the XIX century in the context of the formation of Spanish identity. The source base of the work consists of Spanish «national» oriented cookbooks of the XIX century. The study attempted to identify the actors and constructs that influenced the formation of the Spanish nation and national identity through national cuisine and winemaking. As a result of the analysis of sources using constructivist concepts (for example, the «Invention of tradition» by E. Hobsbawm, etc.), the following actors and constructs were identified. In the field of cooking El doctor Thebussem and El Cocinero de S. M, and Angel Muro for the first time developed and begun to implement a program of nationalization of Spanish cuisine. In the field of winemaking, nationalization took place differently. At the initiative of the «Royal economic society of winegrowers», which included wine producers, the king's decree created a system for protecting the geographical origin of wines in Spain, through which wine has become a national product, a symbol of the presentation of the nation abroad and a tool for maintaining both a minor (regional) and general national identity of Spaniards.