Dionisio Pérez Gutiérrez Explained

Dionisio Pérez Gutiérrez
Birth Date:	1872
Death Place:	Madrid, Spain
Birth Place:	Grazalema, Cádiz
Pseudonym:	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.

See also

• Spanish cuisine

Notes and References

1. News: Ayer falleció repentinamente el ilustre periodista D. Dionisio Pérez. 24 February 1935. El Sol. 8. Spanish. 30 January 2014.
2. Book: Anderson, Lara. Cooking Up the Nation: Spanish Culinary Texts and Culinary Nationalization in the Late Nineteenth and Early Twentieth Century. 2013. Boydell & Brewer. 120–145. Post-Thebussem: Regional Pluralism and the Re-vindication and Nationalization of Spanish Cuisine.
3. Web site: Dionisio Pérez Gutiérrez 1871-1935. Proyecto Filosofía en español. 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. Cincinnati Romance Review. 33. 98–113.