1 de octubre de 2019

PAPER 2: Annotated Bibliography: Food Histories

El recipiente. (n.d.). La Paella. Retrieved October 2, 2019, from
http://www.lapaella.net/recipiente/

The text explains that the term paella comes from Latin and that its origin comes from
the word "patella" which means pan. He explains that in different places in Spain they call
this dish paellera and in others it is called paella. To check the correct term, use the
definitions of the Royal Spanish Academy of the language.
Explain the meaning of paella and paella pan. It tells us that the paella pan is simply a pan
without a handle and with two handles, and shows us the different types of sizes and
materials of the paella pan. There are three possible materials for paellas. It also shows us the
different sizes that we can find of paella pans and, according to this, the quantity of the
ingredients varies. And although the Royal Spanish Academy of the language accepts both
terms, it explains that the correct one is paella.
It is a written text of explanation as it explains where the term paella comes from. It is aimed
at all audiences since it does not use specific vocabulary or formal vocabulary. Expository
discourse predominates with a colloquial record. The communicative intention is objective
since it does not give its opinion.

García, J. L. (2012, May 31). The traditional Valencian paella already has its Denomination
of Origin. Levante El Mercantil Valenciano. Retrieved from:
https://ocio.levante-emv.com/gastronomia/noticias/nws-34719-la-paella-tradicional-
valenciana-ya-tiene-su-denominacion-origen.html

The source talks of the Valenciana paella and its designation of origin granted in 2012
to the recipe of the restaurateur Rafael Vidal along with its 10 basic ingredients, which will be
the only ones that can be named after the true Valencian paella. Talks about from that
moment on, any restaurant that wants to add to its Valencian paella at the menu will have to
comply with the ingredients in the restorer's recipe: oil, chicken, rabbit, "ferraura", "garrofó",
tomato, water, salt, saffron, and rice, the ID of the paella recipe. Only there can be two
variants in the recipe: with snails or with duck.
It is an informative journalistic text as it explains where the appellation of origin of the
Valencian paella comes from. It is aimed at all audiences since it does not use a specific
vocabulary. The narrative discourse predominates next to a colloquial record mixed with
formal in seconds. The communicative intention is objective since it does not give its
opinion, it explains the history of the Valencian paella and sometimes includes words of the
restorer himself but the writer does not think about this. And finally, the order of the
paragraphs follows the correct coherence.

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Ferrer, J. G. Paella VALENCIANA La «verdadera». Excelencias Gourmet. Retreived from

http://www.revistasexcelencias.com/excelencias-gourmet/editorial/cocinas-del-
mundo/paella-valenciana-la-%C2%ABverdadera%C2%BB

The author of the text tells us in the first person his vision about Paella as Valencian.
He explains his relationship with this typical dish of his land, and how it has appeared in
important moments of his life. It tells us about the origins of paella, the ingredients that
formed it and how it has evolved over the years. At first, there were only three varieties of
paella in Valencia, such as the Summer Paella, the Winter Paella, and the Valencian Paella. To
this day, thousands of ingredients have been introduced in different ways and that has led to
the creation of many varieties of paella. But it continues to show that the classic paella
always carries the same ingredients as in its origin, with seafood as the main ingredients.
It is a written journalistic text of opinion where the expository discourse and explanation of
experiences and personal opinion of the writer himself predominate. It shows a type of
colloquial record and a very deductive reading. The communicative intention is to show your
vision about the origins of rice and how to make this Mediterranean dish. We can find textual
properties in the text as consistency in its structure.

Huerta, R., Alderoqui, S., & Linares, M. C. (2014). Tango and Paella. Teachers from Buenos
Aires and Valencia Curating Exhibitions with an educational focus. Journal of
Pontificia Universidad Católica del Perú, 2014;23(45):125-142

The text proposes a new approach to managing and curating exhibitions, analyzing
two exhibition projects with a strong participatory emphasis, focusing on the social aspect of
these proposals. In both cases, the curators have prepared a joint educational discourse. The
Valencian «Disease’s Calligraphy» and the Buenos Aires «When I say School» consider the
visitors as actors, performers, and builders of meanings. The exhibitions create conditions of
appropriation of heritage and offer quality experiences for different users developing their
perspectives, knowledge, narrative and emotions. At the same time, it relates culture with
cooking, as in this case Valencian cuisine, specifical paella.
It is an instructive written text where expository and explanatory discourse predominates. It
shows a type of colloquial record and a very deductive reading. The communicative intention
is objective since it does not give its opinion, and explains the relations between the
Mediterranean dishes and other types of cultures. We can find textual properties in the text as
consistency in its structure. It is a text addressed to all audiences, in this case, more to
students since it is a university newspaper.

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March L. (2017, May 11). El libro de la paella y de los arroces. Spain: Libros Singulares.

The book tells us about the gastronomic resource spread throughout the world, rice.
This has received a unique and highly refined treatment in Valencian cuisine. It gives an
account of the changes that have taken place in the marketing and consumption of rice in
recent years and pays special attention to adjusting the appropriate proportions between water
and rice in each recipe. After a documented introduction, March provides us with numerous
and careful recipes that use this ingredient as a basic raw material: from that of the Valencian
Paella (whose elaboration is explained and illustrated step by step and without missing detail,
and where we focus) and the traditional rice dishes, even rice dishes white, salads with rice,
rice from other countries, and sections that are based on brown and wild rice.
It is an instructive written text where the expository discourse predominates. It shows an
average type of record and a very deductive reading. The communicative intention is
objective since it does not give its opinion, it explains the history of rice and different recipes
of dishes with this ingredient but does not think about it. The textual properties found in the
text as the coherence in its structure.

Pathfinders Travel Magazine for People of Color. Fall2018, p18-18. 1p

The text tells us about the paella presented as a formal dish in serious and formal
meetings to impress the guests. Talk about the rice dish known worldwide and its origins. He
explains that he comes from Spanish lands, specifically from Valencia, and he explains why
seafood is found in its main ingredients in the recipe for paella.
In turn, we can see step by step in detail how to make a paella. In the text we observe all the
necessary ingredients and measures to make this Spanish dish, where it marks special
importance at the time of cooking of the rice, the spices used, the times of each step to be
able to make the rice at its exact point in order to be able to Impress with Mediterranean
cuisine, and serve it with fresh lemon wedges, so important point.
It is an instructive written text where expository and explanatory discourse predominates. It
shows an average type of record and a very deductive reading. The communicative intention
is objective since it does not give its opinion, explains rice origins and how to make this
Mediterranean dish. We can find textual properties in the text as consistency in its structure.

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Silva, L. (2008, July 12). ¿De donde viene la paella?. El economista. Retrieved from
https://www.eleconomista.es/nutricion/noticias/593101/06/08/De-donde-viene-la-
paella.html

The text tells us about the history of paella. He tells us that he is sure in the rural areas of
Valencia between the 15th and 16th centuries because of the ingredients that the campers had
in the field. He tells us the origin of the word paella, the belief that the word came from "para
ella." And he also tells us why it's correct to say paella and not paella, although in many
Spanish municipalities this dish is known by the name of paella. In turn, it explains the
varieties we find today of paella, the ingredients introduced over the years and those that are
maintained from the original recipe to today.
It is an informative journalistic text as it explains where the word paella comes from and its
history. It is aimed at all audiences since it does not use a specific vocabulary although it does
have a medium type of registration. The narrative discourse predominates together. The
communicative intention is objective and playful since it does not give its opinion, it explains
the history of the Valencian paella and includes the linguistic varieties of this dish. And
finally, the order of the paragraphs follows the correct coherence.