Taste, Politics, and Identities in Mexican Food

Author:   Steffan Igor Ayora-Diaz (Universidad Autonoma de Yucatan, Mexico)
Publisher:   Bloomsbury Publishing PLC
ISBN:  

9781350066670


Pages:   240
Publication Date:   07 February 2019
Format:   Hardback
Availability:   To order   Availability explained
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Taste, Politics, and Identities in Mexican Food


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Overview

This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze 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.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices.

Full Product Details

Author:   Steffan Igor Ayora-Diaz (Universidad Autonoma de Yucatan, Mexico)
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Weight:   0.517kg
ISBN:  

9781350066670


ISBN 10:   1350066672
Pages:   240
Publication Date:   07 February 2019
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   To order   Availability explained
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

Table of Contents

Contents List of Illustrations Notes on Contributors Acknowledgments Introduction: Matters of Taste: The Politics of Food and Identity in Mexican Cuisines Steffan Igor Ayora-Diaz, Universidad Autonoma de Yucatan Part One Tasting the Past in Mexican Foods 1 A Touch of Pre-Columbian Maya Flavor Lilia Fernandez Souza, Universidad Autonoma de Yucatan 2 Gastronomy and the Origins of Republicanism in Mexico Sarah Bak-Geller Corona, Universidad Nacional Autonoma de Mexico 3 Alcohol Consumption Patterns among Different Social Groups during Yucatan's Gilded Age Hector Hernandez Alvarez and Guadalupe Camara Gutierrez, Universidad Autonoma de Yucatan 4 The Flavors of Corn: A Unique Combination of Tradition and Nature Mario Fernandez-Zarza, Universidad de Sevilla, and Ignacio Lopez-Moreno, Universidad Autonoma Metropolitana Part Two The Identity and Politics of Mexican Foods- and the Politics of Identity 5 A Taste for Agave: The Emerging Practices and Politics of Mezcal Connoisseurship Ronda L. Brulotte, University of New Mexico 6 Making and Changing Yucatecan Taste in Yucatan: Innovation and Persistence in Yucatecan Gastronomy Steffan Igor Ayora-Diaz, Universidad Autonoma de Yucatan 7 The Life Delicious: Taste and Politics in Merida, Yucatan Gabriela Vargas-Cetina, Universidad Autonoma de Yucatan 8 To Eat Chapulines in Oaxaca, Mexico: One Food, Many Flavors Jeffrey H. Cohen, The Ohio State University, and Paulette Kershenovich Schuster, AMILAT, Open University, The Hebrew University of Jerusalem

Reviews

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 *


Author Information

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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