9 oct.

2019
PAPER 2: Annotated Bibliography: Food Histories
Ayala, Anylú. “Conoce la maravillosa historia detrás del origen de la paella”. Cultura
Colectiva, 22 Oct. 2018,

https://culturacolectiva.com/comida/origen-de-la-paella-historia-nombre

The text of the Collective Culture website tells us about the origin of the paella and its
history. People started talking about paella years ago, when Valencia was not very populated.
It is said that the paella arose due to the need of the farmers to be able to cook with food that
they had around them and that was not very difficult to prepare. That is why paella, because it
is made up of foods that are easy to obtain such as rice, animals or vegetables. It was
prepared during the war since in addition to its good taste, a large number of units can be
prepared at once. The article ends by explaining that this comes from the griddle where this
delicious Valencian dish is made.

It is aimed at those who seek information or are interested in knowing the history of
Valencian paella. The author uses language that is not very specific, rather accessible to all
audiences, as we can see when the author talks about the name of paella cames from the
object where the dish is elaborate. And after that, he emphasizes that the correct name will be
rice made into the paella pan.

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.

The article explains the meaning of paella. It tells us that the paella pan is simply a griddle
with two handles, and shows us the different types of sizes and materials of the grilled. There
are three possible materials for griddle what they are polished, enameled, and stainless steel.
It also shows us the different sizes that we can find of griddles 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 explaining and discussing where the term paella comes from. It is aimed at
all audiences since it does not use specific vocabulary or formal vocabulary. Expository

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discourse predominates with a colloquial tone. The communicative intention is objective
since the author does not give their 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-
tradicionalvalenciana-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 included in the true Valencian paella. From that moment on, any
restaurant that wants to add Valencian paella to the menu will have to comply with the
ingredients in the original recipe: oil, chicken, rabbit, "ferraura", "garrofó", tomato, water,
salt, saffron, and rice. There can be only two variants in the recipe: with snails or with duck.
He points out that the exotic versions that are cooked around the world have nothing to do
with the original paella.

It is an informative, journalistic text as the article explains where the Valencian paella comes
from. It is aimed at all audiences since it does not use a specific vocabulary. The narrative
discourse predominates with a colloquial tone. The communicative intention is objective
since the author doesn't give his opinion. He explains the history of the Valencian paella and
sometimes includes words of the chef himself but the writer doesn't think about this. And
finally, the order of the paragraphs follows a logical sequence.

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

http://www.revistasexcelencias.com/excelencias-gourmet/editorial/cocinas-
delmundo/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 the author continues to show that the classic

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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. The article has a type of
colloquial tone and a logical sequence. The communicative intention is to show their vision
about the origins of rice and how to make this Mediterranean dish. It is aimed at those who
are interested in the Valencian paella.

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, specificaly paella.

It is an instructive written text where expository and explanatory discourse predominates. It

shows a type of colloquial record and a logical sequence. The communicative intention is
objective since the author does not give their opinion, and explains the relations between the
Mediterranean dishes and other types of cultures. It is a text appropriate for all audiences, in
this case, more to students since it is a university newspaper. The text is aimed at those who
like to read and are interested in culinary topics, in this case, Spanish cuisine like paella, or
Spanish topics as the Spanish dance, Tango.

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 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

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(explained and illustrated step by step) and the traditional rice dishes, even white rice dishes,
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 tone and a logical sequence. 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 book is aimed at those readers interested in
gastronomy, in cooking this dish called paella and in knowing its origin a little more.

Pathfinders Travel Magazine for People of Color. Fall 2018, p18-18. 1p

The text tells us about the paella presented as a formal dish in serious and formal meetings to
impress the guests. The author talks about a rice dish known worldwide. He explains that he
comes from Spanish lands, and he explains why seafood is found in its main ingredients in
the recipe for Valencian paella.

In turn, readers can see in detail how to make a paella. In the text, readers observe all the
necessary ingredients and measures to make this Spanish dish, such as the time of cooking of
the rice and the spices used. It’s important to follow the exact timing for each step to be able
to impress with Mediterranean cuisine. The dish should be served with fresh lemon wedges.

It is an instructive written text where expository and explanatory discourse predominates. The
text shows an average type of tone and a very logical sequence in the different parts of the
text. The communicative intention is objective since the author does not give their opinion,
explains rice origins and how to make this Mediterranean dish. The article is aimed at readers
of magazines interested in gastronomy and knowing how to cook dishes to impress.

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-lapaella.html

The text tells us about the history of paella. The author tells us that paella was originated 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" (for she). And he also tells us why it is correct to say paella and not
paellera, although in many Spanish municipalities this dish is known by the name of paellera.
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.

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The text is an informative journalistic text as it explains where the word paella comes from
and its history. The text is aimed at all audiences since the author does not use specific
vocabulary, is semiformal. The narrative discourse predominates. The communicative
intention is objective and playful since the author does not give their opinion, it explains the
history of the Valencian paella and includes the various names of this dish. And finally, the
order of the paragraphs follows a logical sequence.

Valencia, Alicante, Castellón de la Plana,...¿qué tipo de paella se come en cada ciudad?.

20Minutos, 18 Sept. 2018,

https://www.20minutos.es/noticia/3441998/0/cinco-paellas-ciudades-valencia/

The "20 minutos" newspaper article tells us about the different types of paella that we can
find in the Spanish autonomous communities. It refers to the gastronomic festival of
September 20 to introduce the most characteristic paellas. First, he tells us about the
Valencian paella as the original recipe, without seafood and cooked in wood. Next, the author
discusses the receipt of Alicante and Benidorm, characteristic for including seafood in this
traditional dish. Then he talks about the receipt of Gandia, where he explains that the rice is
changed for pasta and the dish goes from being called paella to fideua, cooked with seafood
and "alioli". And he ends up talking about Castellón la Plana, where paella is cooked like the
original adding pork. The news concludes explaining that one of the habits of tourists is to try
the typical dishes of the place.

This news is addressed to the readers of the newspaper 20 Minutes interested in the different
types of paella in the different regions of Spain or simply those interested in reading the
gastronomic newspaper. The text is aimed at all audiences because it does not use a specific
vocabulary it is written like a news article.

Vazquez, Cristina. “La paella hace su gira mundial por Nueva York, Tokio, Londres y
Moscú.” El País, 10 Sept. 2019,

https://elpais.com/ccaa/2019/09/10/valencia/1568115291_244154.html

The article of the magazine El País talks about the world tour organized by the city council
of Valencia for the second consecutive year on September 20 where the typical Valencian
recipe will be cooked in the cities of London, Milan, Rotterdam, Paris, Moscow, New York,
Tokyo, Zurich, Quito or Guangzhou, a Chinese city twinned with Valencia.

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The event will focus on giving vital importance to the ingredients of the original receipt. The
city council of Valencia is responsible for these events to be known worldwide through
masterclasses and competitions held in different countries. Many believe that this has been a
great success from the beginning to globalize the icon of the city of Valencia as is the paella
and to stop being a gastronomic element and try to become a way of life.

The article is aimed at those readers of the newspaper El País that are interested in the culture
and gastronomy of the countries and how it is evolving worldwide. The language is very
accessible, and includes several examples of descriptions that can appeal to a general
audience, such as “Queremos seguir compartiendo la paella con el mundo". (We want to still
sharing paella with the world).