K'Oben: 3,000 Years of the Maya Hearth

K'Oben: 3,000 Years of the Maya Hearth

by Amber M. O'Connor, Eugene N. Anderson

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Product Details

ISBN-13: 9781442255258
Publisher: Rowman & Littlefield Publishers, Inc.
Publication date: 01/16/2017
Series: Rowman & Littlefield Studies in Food and Gastronomy Series
Pages: 212
Product dimensions: 6.10(w) x 9.10(h) x 0.90(d)

About the Author

Amber M. O’Connor has an extensive background in food studies. She’s been a cook, an advocate for food sustainability and security, and a culinary anthropologist.Amber started in the food world as a cook. During culinary school she worked in Oaxaca, Mexico in culinary tourism. Later, she worked in non-profits related to food security. Her current research interests involve researching how processes designed to promote cultural diversity seem to instead constrain individual creative endeavors. In particular she is focused on the impacts of UNESCO’s recognition of the indigenous cuisines of Mexico as “Intangible Cultural Heritage of Humanity” and the re-imagining of authentic “Maya” cuisine by the tourist industry in Quintana Roo and the greater Yucatan peninsula.

E. N. Anderson is Professor of Anthropology, Emeritus, at the University of California, Riverside. He has done research on ethnobiology, cultural ecology, political ecology, and medical anthropology, in several areas, especially Hong Kong, British Columbia, California, and the Yucatan Peninsula of Mexico. His books include The Food of China, Ecologies of the Heart, Political Ecology of a Yucatec Maya Community, and The Pursuit of Ecotopia. He has five children and five grandchildren. He lives in Riverside, California, with his wife Barbara Anderson and three large dogs.

Table of Contents

1 Introduction 1

2 Maya Beginnings: The Wetland Era of Basket and Pib Cooking 9

3 The Rise and Fall of the Classic Maya : The Era of Stratified Consumption 31

4 Colonial Society and the Spanish Connection: The Era of Tortillas and Comales 51

5 Nineteenth- and Twentieth-Century Innovations 69

6 Notes from the Field : Overview of the Mayaland States 91

7 "Eating like an Indian" Revisited: The Era of Tourism, UNESCO, and Gentrified Foodways 111

Appendix: Cooking and Ingredients 127

Notes 165

References 185

Index 197

About the Authors 205

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