Dionisio Pérez Gutiérrez

Spanish food writer (1872–1935)

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Dionisio Pérez Gutiérrez

Born	1872 Grazalema, Cádiz
Died	February 23, 1935(1935-02-23) (aged 62–63) Madrid, Spain
Pen name	Post-Thebussem
Occupation	Food writer

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]

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

^ "Ayer falleció repentinamente el ilustre periodista D. Dionisio Pérez". El Sol (in Spanish). 24 February 1935. p. 8. Retrieved 30 January 2014.
^ 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.
^ "Dionisio Pérez Gutiérrez 1871-1935". Proyecto Filosofía en español. Retrieved 30 January 2014.
^ 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.