New Culinary Communities. The Gastronomical Turn in the Spanish Basque Republic
The author presents the phenomenon of “new basque cuisine” and its relations with local and global culture. Taking notice of the role of cuisine in the last four decades in the history of Basque Republic leads to a thesis on the gastronomical turn. The author examines the emerging communities inspired by traditional Basque txoos. She presents forms of copying Basque cuisine in the world. The Basque example shows that in the modern culinary world the difference is not constituted geographically, but still copying local cuisines is feasible.
Keywords: Basque cuisine, nueva cocina vasca, txokos, identity, Baque Republic
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