K'oben : 3,000 years of the Maya hearth /

K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved:...

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Bibliographic Details
Call Number:Libro Electrónico
Main Authors: O'Connor, Amber M. (Author), Anderson, E. N. (Eugene Newton), Jr., 1941- (Author)
Format: Electronic eBook
Language:Inglés
Published: Lanham : Rowman and Littlefield, [2017]
Series:Studies in food and gastronomy.
Subjects:
Mayas > Food > History.
Maya cooking > History.
Mayas > Alimentation > Histoire.
Cuisine maya > Histoire.
COOKING > Regional & Ethnic > Central American & South American.
Maya cooking
Mayas > Food
History
Online Access:Texto completo
Table of Contents:
  • Introduction
  • Maya beginnings : the wetland era of basket and pib cooking
  • The rise and fall of the classic Maya : the era of stratified consumption
  • Colonial society and the Spanish connection : the era of tortillas and comales
  • Nineteenth- and twentieth-century innovations
  • Notes for the field : overview of the Mayaland states
  • "Eating like an Indian" revisited : the era of tourism, UNESCO, and gentrified foodways
  • Appendix : Cooking and ingredients.

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