Overview

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.

Full Product Details

Author:   Steffan Igor Ayora-Diaz (The Autonomous University of Yucatan, Mexico.)
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Dimensions:   Width: 15.60cm , Height: 1.30cm , Length: 23.40cm
Weight:   0.467kg
ISBN:  

9781474234689

ISBN 10:   1474234682
Pages:   208
Publication Date:   17 December 2015
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

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

Author Information

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

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