Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic (Verlag)
  • 1. Auflage
  • |
  • erschienen am 7. Februar 2019
  • |
  • 240 Seiten
E-Book | ePUB mit Adobe-DRM | Systemvoraussetzungen
978-1-350-06669-4 (ISBN)
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.
1. Auflage
  • Englisch
  • London
  • |
  • Großbritannien
Bloomsbury Publishing PLC
  • Für höhere Schule und Studium
1 bw illus
  • 0,78 MB
978-1-350-06669-4 (9781350066694)
weitere Ausgaben werden ermittelt
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).
List of Illustrations
Introduction: The Politics of Taste and Identity
Matters of Taste. The Politics of Food and Identity in Mexican Cuisines
Steffan Igor Ayora-Diaz
Section I. Tasting the Past in Mexican Foods
1. A Touch of Pre-Colombian Maya Flavor
Lilia Fernández-Souza
2. Gastronomy and the Origins of Republicanism in Mexico
Sarah Bak-Geller Corona
3. Alcohol Consumption Patterns among Different Social Groups
during Yucatan's Gilded Age
Héctor Hernández Álvarez and Guadalupe Cámara Gutiérrez
4. The Flavors of Corn: A Unique Combination of Tradition and
Mario Fernández-Zarza and Ignacio López Moreno
Section II. The Identity and Politics of Mexican Foods -
And the Politics of Identity
5. A Taste for Agave: The Emerging Practices and Politics of Mezcal
Ronda Brulotte
6. Making and Changing Yucatecan Taste in Yucatán: Innovation and
Persistence in Yucatecan Gastronomy
Steffan Igor Ayora-Diaz
7. The Life Delicious: Taste and Politics in Merida, Yucatan
Gabriela Vargas-Cetina
8. To Eat Chapulines in Oaxaca, Mexico: One Food, Many Flavors
Jeffrey H. Cohen and Paulette Schuster
Section III. Taste and Displacement. Mexican Food in the World of
9. The Taste of Oaxaca: It's to Die for!
Ramona L. Pérez
10. Dos Equis and Five Rabitt: Beer and Taste in Greater Mexico
Jeffrey M. Pilcher
11. Diffused Palates: The Evolution of Culinary Tastes of Jewish
Mexicans Living in Israel
Paulette Schuster
12. Defining Sanitized Taste and Culinary Tourism in Cozumel,
Christine Vassallo-Oby
Is there Mexican food? Taste and the Politics of Cultural Identity
Richard Wilk

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