New case studies documenting ten thousand years of cuisines across the cultures of Oaxaca, Mexico, from the earliest gathered plants, such as guajes, to the contemporary production of tejate and its health implications.
Among the richest culinary traditions in Mexico are those of the "eight regions" of the state of Oaxaca. Mesquite Pods to Mezcal brings together some of the most prominent scholars in Oaxacan archaeology and related fields to explore the evolution of the area's world-renowned cuisines. This volume, the first to address food practices across Oaxaca through a long-term historical lens, covers the full spectrum of human occupation in Oaxaca, from the early Holocene to contemporary times. Contributors consider the deep history of agroecological management and large-scale landscape transformation, framing food production as a human-environment relation. They explore how, after the arrival of the Spanish, Oaxacan cuisines adapted, diets changed, and food became a stronger marker of identity. Examining the present, further studies document how traditional foodways persist and what they mean for contemporary Oaxacans, whether they are traveling ancient roads, working outside the region, or rebuilding after an earthquake. Together, the original case studies in this volume demonstrate how new methods and diverse theoretical approaches can come together to trace the development of a rich food tradition, one that is thriving today.
Rezensionen / Stimmen
A fascinating insight into the evolution of Oaxacan cuisine since pre-Columbian times...it provides worthwhile sustenance on the way to addressing contemporary challenges such as food security, sovereignty, sustainability, and cultural rights. (Latin American Review of Books) The authors do not simply conduct tangible analyses of bones, ceramics, residences, fields, caves, but they also strive to show how their findings relate to broader patterns of identity, inclusion (or exclusion), movement, and connectivity...[The book] artfully gives the reader a window into centuries of foodways and stuffs in Oaxaca. (H-Environment) Oaxaca's culinary roots indeed reach deep into the past, as is shown by the essays in this splendid collection...With novel scholarly insights on beloved traditions, this book holds much of interest, not only for archaeologists and food studies scholars, but also for aficionados of Oaxacan cuisine. (ReVista)
Sprache
Verlagsort
Zielgruppe
Illustrationen
Maße
Höhe: 254 mm
Breite: 178 mm
Dicke: 33 mm
Gewicht
ISBN-13
978-1-4773-2796-8 (9781477327968)
DOI
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
VerOnica PErez RodrIguez is an associate professor of anthropology at the University of Albany, SUNY.
Shanti Morell-Hart is an associate professor of anthropology at Brown University.
Stacie M. King is a professor of anthropology at Indiana University.
List of Figures
List of Tables
Foreword. Food and the Sacred (Lila Downs)
Acknowledgments
Chapter 1. The Making of Oaxacan Foodways (Andrea M. CuEllar, VerOnica PErez RodrIguez, Shanti Morell-Hart, and Stacie M. King)
Part I. The Roots of Oaxacan Cuisine
Chapter 2. Food from the Barranca: A 13,000-Year Perspective from the YuzanU Drainage of the Mixteca Alta (Aleksander Borejsza, Arthur Joyce, and Jon C. Lohse)
Chapter 3. Archaic-Period MRG-6 and the Deep Culinary Roots of Oaxacan Cuisine (Shanti Morell-Hart and Eloi BErubE)
Chapter 4. The Cooked, the Burned, and the Modified: Early Formative Cuisines and Human-Animal Relations in the Mixteca Alta (VIctor E. Salazar ChAvez and Jeffrey P. Blomster)
Part II. Oaxaca Foodways in Economic and Spiritual Life
Chapter 5. Perspectives on Dietary Variability in the Classic-Period Valley of Oaxaca (Gary M. Feinman and Linda M. Nicholas)
Chapter 6. Eating in the City: Investigating the Dietary Impact of Urban Life in Ancient Oaxaca (VerOnica PErez RodrIguez)
Chapter 7. Nourishing the Ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic Periods (Robert Markens and Cira MartInez LOpez)
Chapter 8. Foodways and Diet in the Prehispanic Mixteca Alta: Ceramic and Isotope Analyses of the Tomb 1 Burial in Nduatiucu (San Felipe Ixtapa, Teposcolula) (Jennifer Saumur and AurElie Manin)
Part III. Disrupted, Innovated, and Resilient Cuisines
Chapter 9. Foregrounding Food: Mixtec Cuisine, Identity, and Ritual at Tututepec, Oaxaca (Marc N. Levine and Kathryn Puseman)
Chapter 10. Preserving Oaxacan Foodways in the Face of Conquest: A Seed Bank in the Nejapan Sierra Sur (Stacie M. King and Shanti Morell-Hart)
Chapter 11. Oaxacan Cuisine at Achiutla during the Early Colonial Period: A Story of Resilience (Eloi BErubE and Jamie E. Forde)
Part IV. Living Culinary Traditions
Chapter 12. Itacate para el Camino: Prepared Meals for Prehispanic and Colonial Travelers (Nelly M. Robles GarcIa)
Chapter 13. Isthmus Zapotec Food: Community, Ecology, Markets, Makers (Anya Peterson Royce)
Chapter 14. Maize Cuisine on the Move in the Twenty-First Century: Persistence and Migration of Tejate, a Traditional Mesoamerican Maize and Cacao Beverage (Daniela Soleri, MarIa del Carmen Castillo Cisernos, Flavio AragOn Cuevas, and David A. Cleveland)
Contributors
Index
