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Hace 14 horas · Modern Spanish cuisine was gestated in the late 19th to early 20th century, with gastronomes and writers such as Mariano Pardo de Figueroa (Dr. Thebussem), José Castro y Serrano, Ángel Muro, Emilia Pardo Bazán and Dionisio Pérez, some of whom put effort into developing the idea of a "national cuisine" recognisable by Spaniards as their own.
