Food Culture in Central America

by Michael R. McDonald

Overview

This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them.
Food Culture in Central America illustrates the unique foodways of the region in depth—and in English—for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings—street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including Christmas, Semana Santa, and Quincineras.

Author Michael R. McDonald emphasizes the living process of "metatezation," referring to the use of the traditional metate, a stone platform used to grind ingredients, resulting in the unique flavors and textures of the cuisines. The process echoes the concept of "mestizaje," the intense hybrid mixture of identities throughout Latin America, which is also explained.

Product Details

ISBN-13:	9780313347672
Publisher:	Bloomsbury Academic
Publication date:	06/22/2009
Series:	Food Culture around the World
Pages:	173
Product dimensions:	6.00(w) x 9.30(h) x 0.70(d)

About the Author

Michael R. McDonald is associate professor of anthropology at Florida Gulf Coast University, Fort Myers, FL.

Table of Contents

Series Foreword by Ken Albala
Introduction
Timeline
1. Historical Overview
2. Major Foods and Ingredients
3. Cooking
4. Typical Meals and Cuisine by Region
5. Eating Out
6. Special Occasions
7. Diet and Health
Glossary
Resource Guide
Selected Bibliography
Index

Editorial Reviews

For high school students and general readers, McDonald (anthropology, Florida Gulf Coast U.) describes the food culture of Central America, with discussion of the region's history, geography, and climate, major foods and ingredients, cooking techniques, typical meals and cuisine in specific areas, eating out, special occasions and festivals, and diet and health, including malnutrition, hunger, anemia, obesity, and food aid programs. Recipes are included.” —Reference & Research Book News

“This book is recommended for public and academic libraries' Mexican and Latin American collections, especially in the Southwestern and Western United States, for a better understanding of these cultures.” —ARBAonline

From the Publisher