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9781350183834

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This ambitious volume brings together an international group of scholars to explore cultural and historical factors that have shaped both the taste of Mexican foods, as well as Mexicans' tastes. * Heather Paxson, Massachusetts Institute of Technology, USA * This is an original work that makes a significant contribution to the discussion on taste and its cultural and political construction. * Rachel Black, Connecticut College, USA * A welcome addition to an engaging and timely topic. Its interdisciplinary approach has the potential to extend and build upon existing scholarship in thoughtful and critical ways. * Emma-Jayne, University of Wales Trinity Saint David, USA *

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Steffen Igor Ayora-Diaz is Professor of Anthropology at the Universidad Autonoma de Yucatan, Mexico. He was formerly President of the Society for Latin American and Caribbean Anthropology. He is author of Foodscapes, Foodfields and Idenitities in Yucatan (2012), and editor of Cooking Technology (2016).

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