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:   In Print   Availability explained
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Taste, Politics, and Identities in Mexican Food


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Author:   Steffan Igor Ayora-Diaz (Universidad Autonoma de Yucatan, Mexico)
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Weight:   0.500kg
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:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact 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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