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" Taste, politics, and identities in Mexican food / "
edited by Steffan Igor Ayora-Diaz.
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BL
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| Record Number
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844709
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| Title & Author
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Taste, politics, and identities in Mexican food /\ edited by Steffan Igor Ayora-Diaz.
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| Publication Statement
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London :: Bloomsbury Academic,, 2019.
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, ©2019
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| Page. NO
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1 online resource (xi, 226 pages) :: illustrations, map
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| ISBN
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1350066680
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: 1350066699
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: 9781350066687
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: 9781350066694
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1350066672
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9781350066670
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Cover; Contents; List of Illustrations; Notes on Contributors; Acknowledgments; Introduction: Matters of Taste: The Politics of Food and Identity in Mexican Cuisines; Part One Tasting the Past in Mexican Foods; 1 A Touch of Pre-Columbian Maya Flavor; 2 Gastronomy and the Origins of Republicanism in Mexico; 3 Alcohol Consumption Patterns among Different Social Groups during Yucatán's Gilded Age; 4 The Flavors of Corn: A Unique Combination of Tradition and Nature; Part Two The Identity and Politics of Mexican Foods-and the Politics of Identity
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12 Defining Sanitized Taste and Culinary Tourism in Cozumel, MexicoPostface: Is there Mexican Food? Taste and the Politics of Cultural Identity; Index
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5 A Taste for Agave: The Emerging Practices and Politics of Mezcal Connoisseurship6 Making and Changing Yucatecan Taste in Yucatán: Innovation and Persistence in Yucatecan Gastronomy; 7 The Life Delicious: Taste and Politics in Mérida, Yucatán; 8 To Eat Chapulines in Oaxaca, Mexico: One Food, Many Flavors; Part Three Taste and Displacement: Mexican Food inthe World of Consumption; 9 The Taste of Oaxaca: It's to Die For!; 10 Dos Equis and Five Rabbit: Beer and Taste in Greater Mexico; 11 Diffused Palates: The Evolution of Culinary Tastes of Jewish Mexicans Living in Israel
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| Abstract
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"This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices."--Bloomsbury Publishing.
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| Subject
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Cooking, Mexican.
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Food habits-- Mexico.
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Food-- Political aspects-- Mexico.
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Food-- Social aspects-- Mexico.
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COOKING-- General.
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Cooking, Mexican.
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Food beverage technology.
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Food society.
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Food habits.
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Food-- Social aspects.
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Mexico.
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| Dewey Classification
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394.120972
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| LC Classification
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GT2853.M6
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| Added Entry
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Ayora Díaz, Steffan Igor
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