Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America

Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America

by Steffan Igor Ayora-Diaz (Editor)


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Product Details

ISBN-13: 9781474294256
Publisher: Bloomsbury Academic
Publication date: 06/29/2017
Pages: 208
Product dimensions: 6.14(w) x 9.21(h) x 0.43(d)

About the Author

Steffan Igor Ayora-Diaz is Professor of Anthropology at the Universidad Autónoma de Yucatán, Mexico.

Table of Contents

Introduction: The Meanings of Cooking and the Kitchen: Negotiating Techniques and Technologies
Steffan Igor Ayora-Diaz, Universidad Autónoma de Yucatán, Mexico

Part I: Refiguring the Past, Rethinking the Present

1. Grinding and Cooking: An Approach to Mayan Culinary Technology
Lilia Fernández-Souza, Universidad Autónoma de Yucatán, Mexico

2. Technology and Culinary Affectivity Among the Ch'orti' Maya of Eastern Guatemala
Julián López-García, Universidad Nacional de Educación a Distancia, Spain and Lorenzo Mariano-Juárez, Universidad de Extremadura, Spain

3. From Bitter Root to Flat Bread: Technology, Food and Culinary Transformations of Cassava in the Venezuelan Amazon
Hortensia Caballero-Arias, Venezuelan Institute for Scientific Research, Venezuela

4. Technologies and Techniques in Rural Oaxaca's Zapotec Kitchens
Claudia Rocío Magaña-González, University of Guadalajara, Mexico

Part II: Transnational and Translocal Meanings

5. The Americanization of Mexican Food and Change in Cooking Techniques,Technologies and Knowledge
Margarita Calleja, University of Guadalajara, Mexico

6. Home Kitchens: Techniques, Technologies and the Transformation of Culinary Affectivity in Yucatán
Steffan Igor Ayora-Diaz, Universidad Autónoma de Yucatán, Mexico

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, San Diego State University, USA

8. Changing Cooking Styles and Challenging Cooks in Brazilian Kitchens
Jane Fajans, Cornell University, USA

9. Global Dimensions of Domestic Practices: Kitchen Technologies in Cuba
Anna Cristina Pertierra, University of Western Sydney, Australia

Part III: Recreating Traditions and Newness

10. Recipes for Crossing Boundaries: Peruvian Fusion
Raúl Matta, University of Göttingen, Germany

11. Ways of Colombian Cuisine: Interpretation of Traditional Culinary Knowledge in Three Cultural Settings
Juliana Duque-Mahecha, Cornell University, USA

12. Cooking Techniques as Markers of Identity and Authenticity in Costa Rica's Afro-Caribbean Foodways
Mona Nikolic, Free University of Berlin, Germany

Carole Counihan, Millersville University, USA


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