cooking technology transformations in culinary practice in mexico and latin america

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Cooking Technology

Author : Steffan Igor Ayora-Diaz
ISBN : 9781474234696
Genre : Cooking
File Size : 68. 37 MB
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New scientific discoveries, technologies and techniques often find their way into the space and equipment of domestic and professional kitchens. Using approaches based on anthropology, archaeology and history, Cooking Technology reveals the impact these and the associated broader socio-cultural, political and economic changes have on everyday culinary practices, explaining why people transform – or, indeed, refuse to change – their kitchens and food habits. Focusing on Mexico and Latin America, the authors look at poor, rural households as well as the kitchens of the well-to-do and professional chefs. Topics range from state subsidies for traditional ingredients, to the promotion of fusion foods, and the meaning of kitchens and cooking in different localities, as a result of people taking their cooking technologies and ingredients with them to recreate their kitchens abroad. What emerges is an image of Latin American kitchens as places where 'traditional' and 'modern' culinary values are constantly being renegotiated. The thirteen chapters feature case studies of areas in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. With contributions from an international range of leading experts, Cooking Technology fills an important gap in the literature and provides an excellent introduction to the topic for students and researchers working in food studies, anthropology, history, and Latin American studies.

Globalized Eating Cultures

Author : Jörg Dürrschmidt
ISBN : 9783319936567
Genre : Social Science
File Size : 65. 89 MB
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This innovative volume explores the link between local and regional eating cultures and their mediatization via transnational TV cooking shows, glocal food advertising and social media transfer of recipes. Pursuing a global and interdisciplinary approach, it brings together research conducted in Latin America, Australia, Africa, Asia and Europe, from leading scholars in sociology and political science, media and cultural studies, as well as anthropology. Drawing on this rich case study material facilitates a revealing and engaging analysis of the connection between the meta-concepts of globalization and mediatization. Across fifteen chapters its authors provide fresh insights into the different impact that food and eating cultures can have on the everyday mediation of ethnicity and class as well as local, regional and transnational modes of belonging in a media rich global environment. This exciting addition to the food studies literature will appeal in particular to students and scholars of sociology, anthropology, media and cultural studies.

Feeding Japan

Author : Andreas Niehaus
ISBN : 9783319505534
Genre : Social Science
File Size : 27. 7 MB
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This edited collection explores the historical dimensions, cultural practices, socio-economic mechanisms and political agendas that shape the notion of a national cuisine inside and outside of Japan. Japanese food is often perceived as pure, natural, healthy and timeless, and these words not only fuel a hype surrounding Japanese food and lifestyle worldwide, but also a domestic retro-movement that finds health and authenticity in ‘traditional’ ingredients, dishes and foodways. The authors in this volume bring together research from the fields of history, cultural and religious studies, food studies as well as political science and international relations, and aim to shed light on relevant aspects of culinary nationalism in Japan while unearthing the underlying patterns and processes in the construction of food identities.

Taste Politics And Identities In Mexican Food

Author : Steffan Igor Ayora-Diaz
ISBN : 1350066672
Genre :
File Size : 26. 74 MB
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Mexican food has become one of the driving forces in nationalist and regional politics of identity. Steffan Igor Ayora-Diaz brings together essays which look at the history, both archaeological and modern, of the Mexican kitchen. They explore how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration. Drawing from case studies with a focus on Mexico, but also including Israel and Columbia, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production and the kitchen space and appliances, shape the taste of Mexican foods, fruits, insect, beer, liquor, water and wine.Chapters include an investigation of beer and taste in Mexico by Jeffrey Pilcher, the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, and are concluded by an Afterword from Richard Wilk which considers how taste changes and is changed by those who experience it. Together, the chapters demonstrate how taste itself is shaped through a history of social and cultural practices that directly and indirectly tie together the culinary and gastronomic experience to issues of identity politics and to the global expansion of local cuisines. With detailed ethnographies and a historical perspective, this is fascinating reading for those interested in anthropology, anthropology of food, taste and sensory studies, and Latin American studies.

Anthropology And The Politics Of Representation

Author : Gabriela Vargas-Cetina
ISBN : 9780817357177
Genre : Social Science
File Size : 73. 84 MB
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Anthropology and the Politics of Representation examines the inherently problematic nature of representation and description of living people, specifically in ethnography and more generally in anthropological work as a whole. In Anthropology and the Politics of Representation volume editor Gabriela Vargas-Cetina brings together a group of international scholars who, through their fieldwork experiences, reflect on the epistemological, political, and personal implications of their own work. To do so, they focus on such topics as ethnography, anthropologists’ engagement in identity politics, representational practices, the contexts of anthropological research and work, and the effects of personal choices regarding self-involvement in local causes that may extend beyond purely ethnographic goals. Such reflections raise a number of ethnographic questions: What are ethnographic goals? Who sets the agenda for ethnographic writing? How does fieldwork change the anthropologist’s identity? Do ethnography and ethnographers have an impact on local lives and self-representation? How do anthropologists balance long-held respect for cultural diversity with advocacy for local people? How does an author choose what to say and write, and what not to disclose? Should anthropologists support causes that may require going against their informed knowledge of local lives? Contributors Steffan Igor Ayora-Diaz / Beth A. Conklin / Les W. Field / Katie Glaskin / Frederic W. Gleach / Tracey Heatherington / June C. Nash / Bernard C. Perley / Vilma Santiago- Irizarry / Timothy J. Smith / Sergey Sokolovskiy / David Stoll / Gabriela Vargas- Cetina / Thomas M. Wilson

Cuisine And Empire

Author : Rachel Laudan
ISBN : 9780520286313
Genre : Cooking
File Size : 26. 24 MB
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Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Cuisine And Empire

Author : Rachel Laudan
ISBN : 9780520954915
Genre : Cooking
File Size : 23. 4 MB
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Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

The Menial Art Of Cooking

Author : Sarah R. Graff
ISBN : 9781457117473
Genre : Social Science
File Size : 74. 2 MB
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Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence—including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space—to identify evidence of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.

Foodscapes Foodfields And Identities In Yucat N

Author : Steffan Igor Ayora Díaz
ISBN : 9780857452207
Genre : Cooking
File Size : 80. 22 MB
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The travel experience filled with personal trauma; the pilgrimagethrough a war-torn place; the journey with those suffering: theserepresent the darker sides of travel. This book explores the writingsand texts of dark journeys and travels. In traveling over the dead,amongst the dying, and alongside the suffering, the authors give us atour of humanity’s violence and misery. From this dark side,there comes great beauty and poignancy in the characterization ofplight; creativity in the comic, graphic, and graffiti sketches andcomments on life; and the sense of profound and spiritual journeysbeing undertaken, recorded, and memorialized.

Nopalito

Author : Gonzalo Guzmán
ISBN : 9780399578298
Genre : Cooking
File Size : 21. 34 MB
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A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.

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