This article discusses the gastronomic activity that took place in Spain between 1900 and 1936. It does so assuming that the modernisation process of Spain’s gastronomy transpired during these years, which is the same period recognised for when modernity emerged in other areas. This approach has been possible due to the discovery and analysis of unpublished testimonies of that time, mainly obtained from the general illustrated and specialised trade press as well as treatises written by cooks and writers of the period and the contemporary literature on the subject. These findings support the existence of factors such as the desire to have a national culinary identity, the creation of the first training centres, the emergence of professional associations and the abundant production of cookery books, treatises and culinary magazines. All these elements enable us to outline and contemplate the formation of the modern structure of gastronomic activity, but above all, they enrich part of its history and highlight the advisability of conducting research in a field that is so important for Spain; namely gastronomy.

中文翻译：

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西班牙现代美食的孕育（1900-1936）

本文讨论了 1900 年至 1936 年间在西班牙发生的美食活动。它假设西班牙美食的现代化进程发生在这些年，这与其他地区出现现代性的时期相同。由于对当时未发表的证词的发现和分析，这种方法成为可能，这些证词主要来自一般的插图和专业贸易出版社以及该时期厨师和作家撰写的论文以及关于该主题的当代文献。这些发现支持了一些因素的存在，例如希望拥有民族烹饪身份、创建第一批培训中心、专业协会的出现以及烹饪书籍、论文和烹饪杂志的大量生产。所有这些元素使我们能够勾勒和思考现代美食活动结构的形成，但最重要的是，它们丰富了其历史的一部分，并突出了在对西班牙如此重要的领域进行研究的可取性；即美食。