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Author:   Steffan Igor Ayora-Diaz
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Weight:   0.299kg
ISBN:  

9781474294256

ISBN 10:   1474294251
Pages:   208
Publication Date:   29 June 2017
Audience:   Professional and scholarly ,  Professional & Vocational ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Introduction: The Meanings of Cooking and the Kitchen: Negotiating Techniques and Technologies Steffan Igor Ayora-Diaz, Universidad Autónoma de Yucatán, Mexico Part I: Refiguring the Past, Rethinking the Present 1. Grinding and Cooking: An Approach to Mayan Culinary Technology Lilia Fernández-Souza, Universidad Autónoma de Yucatán, Mexico 2. 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, Spain 3. 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, Venezuela 4. Technologies and Techniques in Rural Oaxaca's Zapotec Kitchens Claudia Rocío Magaña-González, University of Guadalajara, Mexico Part II: Transnational and Translocal Meanings 5. The Americanization of Mexican Food and Change in Cooking Techniques,Technologies and Knowledge Margarita Calleja, University of Guadalajara, Mexico 6. Home Kitchens: Techniques, Technologies and the Transformation of Culinary Affectivity in Yucatán Steffan Igor Ayora-Diaz, Universidad Autónoma de Yucatán, Mexico 7. If You Don't Use Chiles from Oaxaca, Is It Still Mole Negro? Shifts in Traditional Practices, Techniques and Ingredients among Oaxacan Migrants' Cuisine Ramona 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, Australia Part 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, Germany Afterword Carole Counihan, Millersville University, USA Index

Reviews

Casting a wide geographic and cultural net, the authors present twelve cases of cooking activities and things that provide a window onto such dimensions of social life as power, identity, status, and change in social and cultural practices. ... <i>Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America</i>, is a wonderful trans-anthropological peek into the dynamic kitchen and strongly reminds us of the importance of food preparation and material culture in our greater understanding of food and foodways. - Michael McDonald, <i>FoodAnthropology</i>

Casting a wide geographic and cultural net, the authors present twelve cases of cooking activities and things that provide a window onto such dimensions of social life as power, identity, status, and change in social and cultural practices. Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America, is a wonderful trans-anthropological peek into the dynamic kitchen and strongly reminds us of the importance of food preparation and material culture in our greater understanding of food and foodways. - Michael McDonald, FoodAnthropology

-Casting a wide geographic and cultural net, the authors present twelve cases of cooking activities and things that provide a window onto such dimensions of social life as power, identity, status, and change in social and cultural practices. ... Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America, is a wonderful trans-anthropological peek into the dynamic kitchen and strongly reminds us of the importance of food preparation and material culture in our greater understanding of food and foodways.- - Michael McDonald, FoodAnthropology

Author Information

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

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