Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America

Editat de Steffan Igor Ayora-Diaz
Notă GoodReads:
en Limba Engleză Hardback – 17 Dec 2015
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.
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ISBN-13: 9781474234689
ISBN-10: 1474234682
Pagini: 208
Dimensiuni: 156 x 234 x 13 mm
Greutate: 0.47 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Locul publicării: London, United Kingdom


The interdisciplinary approach makes this suitable for students and researchers working in food studies, anthropology, history, and Latin American studies

Notă biografică

Steffan Igor Ayora-Diaz is Professor of Anthropology at the Universidad Autónoma de Yucatán, Mexico.


Introduction: The Meanings of Cooking and the Kitchen: Negotiating Techniques and Technologies Steffan Igor Ayora-Diaz, Universidad Autónoma de Yucatán, MexicoPart I: Refiguring the Past, Rethinking the Present1. Grinding and Cooking: An Approach to Mayan Culinary Technology Lilia Fernández-Souza, Universidad Autónoma de Yucatán, Mexico2. Technology and Culinary Affectivity Among the Ch'orti' Maya of Eastern Guatemala Julián López-García, Universidad Nacional de Educación a Distancia, Spain and Lorenzo Mariano-Juárez, Universidad de Extremadura, Spain3. From Bitter Root to Flat Bread: Technology, Food and Culinary Transformations of Cassava in the Venezuelan Amazon Hortensia Caballero-Arias, Venezuelan Institute for Scientific Research, Venezuela4. Technologies and Techniques in Rural Oaxaca's Zapotec Kitchens Claudia Rocío Magaña-González, University of Guadalajara, MexicoPart II: Transnational and Translocal Meanings5. The Americanization of Mexican Food and Change in Cooking Techniques,Technologies and Knowledge Margarita Calleja, University of Guadalajara, Mexico6. Home Kitchens: Techniques, Technologies and the Transformation of Culinary Affectivity in Yucatán Steffan Igor Ayora-Diaz, Universidad Autónoma de Yucatán, Mexico7. If You Don't Use Chiles from Oaxaca, Is It Still Mole Negro? Shifts in Traditional Practices, Techniques and Ingredients among Oaxacan Migrants' CuisineRamona L. Pérez, San Diego State University, USA 8. Changing Cooking Styles and Challenging Cooks in Brazilian Kitchens Jane Fajans, Cornell University, USA 9. Global Dimensions of Domestic Practices: Kitchen Technologies in Cuba Anna Cristina Pertierra, University of Western Sydney, AustraliaPart III: Recreating Traditions and Newness 10. Recipes for Crossing Boundaries: Peruvian Fusion Raúl Matta, University of Göttingen, Germany 11. Ways of Colombian Cuisine: Interpretation of Traditional Culinary Knowledge in Three Cultural Settings Juliana Duque-Mahecha, Cornell University, USA 12. Cooking Techniques as Markers of Identity and Authenticity in Costa Rica's Afro-Caribbean Foodways Mona Nikolic, Free University of Berlin, GermanyAfterword Carole Counihan, Millersville University, USAIndex


Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America, is a wonderful trans-anthropological peek into the dynamic kitchen.With a sample drawn from a generously inclusive region, this book will, in whole or in part, enrich reading lists for courses in the anthropology of food, ethno-archaeology, material culture, and people and cultures of Latin America at the undergraduate levels.