Cooking technology : transformations in culinary practice in Mexico and Latin America /

New scientific discoveries, technologies, and techniques often find their way into the space and equipment of domestic and professional kitchens. This book reveals the impact these and the associated broader sociocultural, political, and economic changes have on everyday culinary practices, explaini...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Ayora Díaz, Steffan Igor (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London ; New York, NY : Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc., 2016.
Temas:
Food habits > Latin America.
Food habits > Mexico.
Cooking > Social aspects > Latin America.
Cooking > Social aspects > Mexico.
Habitudes alimentaires > Amérique latine.
Habitudes alimentaires > Mexique.
Social & cultural anthropology, ethnography.
Food & beverage technology.
Food & society.
SOCIAL SCIENCE > Customs & Traditions.
Cooking > Social aspects
Food habits
Latin America
Mexico
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Introduction. The meanings of cooking and the kitchen: negotiating techniques and technologies / Steffan Igor Ayora-Diaz
  • Part 1. Refiguring the past, rethinking the present
  • 1. Grinding and cooking: an approach to Mayan culinary technology / Lilia Fernández-Souza
  • 2. Technology and culinary affectivity among the Ch'orti' Maya of eastern Guatemala / Julián López García and Lorenzo Mariano Juárez
  • 3. From bitter root to flat bread: technology, food, and culinary transformations of cassava in the Venezuelan Amazon / Hortensia Caballero-Arias
  • 4. Technologies and techniques in rural Oaxaca's Zapotec kitchens / Claudia Rocío Magaña González
  • Part 2. Transnational and translocal meanings
  • 5. The Americanization of Mexican food and change in cooking techniques, technologies, and knowledge / Margarita Calleja Pinedo
  • 6. Home kitchens: techniques, technologies, and the transformation of culinary affectivity in Yucatán / Steffan Igor Ayora-Diaz
  • 7. If you don't use chiles from Oaxaca, is it still mole negro?: shifts in traditional practices, techniques, and ingredients among Oaxacan migrants' cuisine / Ramona L. Pérez
  • 8. Changing cooking styles and challenging cooks in Brazilian kitchens / Jane Fajans
  • 9. Global dimensions of domestic practices: kitchen technologies in Cuba / Anna Cristina Pertierra
  • Part 3. Recreating tradition and newness
  • 10. Recipes for crossing boundaries: Peruvian fusion / Raúl Matta
  • 11. Forms of Colombian cuisine: interpretation of traditional culinary knowledge in three cultural settings / Juliana Duque Mahecha
  • 12. Cooking techniques as markers of identity and authenticity in Costa Rica's Afro-Caribbean foodways / Mona Nikolić.

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