Foodscapes, foodfields, and identities in Yucatán /

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The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from "Mexicans." This book examines the politics surrounding regional cuisine, as...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Ayora Díaz, Steffan Igor (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Berghahn Books, ©2012.
Colección:Latin America studies ; 99.
Temas:
Food habits > Mexico > Yucatán (State)
Food preferences > Mexico > Yucatán (State)
Cooking, Mexican.
Habitudes alimentaires > Mexique > Yucatán (État)
Préférences alimentaires > Mexique > Yucatán (État)
Cuisine mexicaine.
SOCIAL SCIENCE/Customs & Traditions.
COOKING/Regional & Ethnic/Mexican.
SOCIAL SCIENCE > Anthropology > Cultural.
Cooking, Mexican
Food habits
Food preferences
Manners and customs
Ess- und Trinksitte
Kochen
Ernährung
Soziale Identität
Yucatán (Mexico : State) > Social life and customs.
Yucatán (Mexique : État) > Mœurs et coutumes.
Mexico > Yucatán (State)
Yucatán
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Introduction : Food and the post-colonial politics of identity
  • The story of two peoples : Mexican and Yucatecan peoplehood
  • Mérida and the contemporary foodscape
  • The Yucatecan culinary field and the naturalization of taste
  • Cookbooks and the gastronomic field : from minor to major codes (and back)
  • The gastronomic field : restaurants and the institutionalization of Yucatecan gastronomy
  • Conclusion : Food and identities in post-national times.

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