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Food design y cultura: menús y vinos en la belle époque chilena, 1884-1925

Between the late 19th and early 20th centuries, the Chilean table became a privileged stage for modernity, distinction, and symbolic power. *Food Design and Culture: Menus and Wines in the Chilean Belle Époque (1884–1925)* offers an innovative interpretation of this process, exploring how menus, win...

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Main Author: Castro San Carlos, Amalia
Format: Online
Language:Spanish
Published: Ariadna Ediciones 2026
Subjects:
Culinary Culture
Design
Wines
Cuisine and Dishes
thema EDItEUR::A The Arts::AK Design, Industrial and commercial arts, illustration::AKX History of design
Online Access:ONIX_20260518T111331_9789566276944_12
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Summary:Between the late 19th and early 20th centuries, the Chilean table became a privileged stage for modernity, distinction, and symbolic power. *Food Design and Culture: Menus and Wines in the Chilean Belle Époque (1884–1925)* offers an innovative interpretation of this process, exploring how menus, wines, labels, banquets, and gastronomic spaces functioned as true design interfaces long before the concept of Food Design was formulated as a discipline.

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