Dionisio Pérez Gutiérrez

Dionisio Pérez Gutiérrez (pseudonym Post-Thebussem) (born 1872 in Grazalema (Cádiz) - died 23 February 1935 in Madrid[1]) was a Spanish writer, journalist, and gastronome. He has been called "one of Spain's most authoritative food writers"[2] and was an early adopter of the term Hispanidad.[3]

Dionisio Pérez Gutiérrez
Born1872
Grazalema, Cádiz
DiedFebruary 23, 1935(1935-02-23) (aged 62–63)
Madrid, Spain
Pen namePost-Thebussem
OccupationFood Writer

His pen name, "Post-Thebussem", was chosen as a show of support for Mariano Pardo de Figueroa, who went by the handle "Dr. Thebussem".[4]

Works
  • Guía del buen comer español: inventario y loa de la cocina clásica de España y de sus regiones. Madrid: Imprenta de los Sucesores de Rivadeneyra, 1929
  • La cocina clasica española; excelencias, amenidades, historias, recetarios. Obra póstuma. Prologue by Alberto Insúa. Madrid: Imp. y Libr. Ibero-Americana, 1936. (Posthumously published)
  • Naranjas: el arte de prepararlas y comerlas. Estudio preliminar del Dr. Marañón y fórmulas recopiladas por Post-Thebussem. Madrid: Unión Nacional de Exportación Agrícola, 1930.

References
  1. "Ayer falleció repentinamente el ilustre periodista D. Dionisio Pérez". El Sol (in Spanish). 24 February 1935. p. 8. Retrieved 30 January 2014.
  2. Anderson, Lara (2013). "Post-Thebussem: Regional Pluralism and the Re-vindication and Nationalization of Spanish Cuisine". Cooking Up the Nation: Spanish Culinary Texts and Culinary Nationalization in the Late Nineteenth and Early Twentieth Century. Boydell & Brewer. pp. 120–145.
  3. "Dionisio Pérez Gutiérrez 1871-1935". Proyecto Filosofía en español. Retrieved 30 January 2014.
  4. Anderson, Lara (Winter 2012). "Spanish Culinary Autochtony & Culinary Modernity: Maria Mestayer de Echagüe's La cocina completa & Platos escogidos de la cocina vasca" (PDF). Cincinnati Romance Review. 33: 98–113.

See also


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