Taste, Politics, and Identities in Mexican Food

Häftad, Engelska, 2020

AvSteffan Igor Ayora-Diaz,Mexico.) Ayora-Diaz, Steffan Igor (The Autonomous University of Yucatan

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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.

Produktinformation

Utgivningsdatum2020-09-17
Mått154 x 232 x 16 mm
Vikt360 g
FormatHäftad
SpråkEngelska
Antal sidor240
FörlagBloomsbury Publishing PLC
ISBN9781350183834

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List of IllustrationsIntroduction: The Politics of Taste and Identity Matters of Taste. The Politics of Food and Identity in Mexican CuisinesSteffan Igor Ayora-Diaz Section I. Tasting the Past in Mexican Foods 1. A Touch of Pre-Colombian Maya FlavorLilia Fernández-Souza 2. Gastronomy and the Origins of Republicanism in MexicoSarah Bak-Geller Corona 3. Alcohol Consumption Patterns among Different Social Groups during Yucatan’s Gilded AgeHéctor Hernández Álvarez and Guadalupe Cámara Gutiérrez 4. The Flavors of Corn: A Unique Combination of Tradition and NatureMario Fernández-Zarza and Ignacio López Moreno Section II. The Identity and Politics of Mexican Foods – And the Politics of Identity 5. A Taste for Agave: The Emerging Practices and Politics of MezcalConnoisseurshipRonda Brulotte 6. Making and Changing Yucatecan Taste in Yucatán: Innovation andPersistence in Yucatecan GastronomySteffan Igor Ayora-Diaz 7. The Life Delicious: Taste and Politics in Merida, YucatanGabriela Vargas-Cetina 8. To Eat Chapulines in Oaxaca, Mexico: One Food, Many FlavorsJeffrey H. Cohen and Paulette Schuster Section III. Taste and Displacement. Mexican Food in the World of Consumption 9. The Taste of Oaxaca: It’s to Die for!Ramona L. Pérez 10. Dos Equis and Five Rabitt: Beer and Taste in Greater MexicoJeffrey M. Pilcher 11. Diffused Palates: The Evolution of Culinary Tastes of Jewish Mexicans Living in IsraelPaulette Schuster 12. Defining Sanitized Taste and Culinary Tourism in Cozumel, MexicoChristine Vassallo-Oby Postface Is there Mexican food? Taste and the Politics of Cultural IdentityRichard Wilk Index