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Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America
Contributor(s): Ayora-Diaz, Steffan Igor (Editor)
ISBN: 1474234682     ISBN-13: 9781474234689
Publisher: Bloomsbury Academic
OUR PRICE:   $173.25  
Product Type: Hardcover - Other Formats
Published: December 2015
Qty:
Additional Information
BISAC Categories:
- Social Science | Anthropology - Cultural & Social
- Cooking | Regional & Ethnic - Mexican
- History | Latin America - Central America
Dewey: 394.120
LCCN: 2015019647
Physical Information: 0.5" H x 6.14" W x 9.21" (1.03 lbs) 208 pages
Themes:
- Cultural Region - Mexican
- Cultural Region - Latin America
 
Descriptions, Reviews, Etc.
Publisher Description:

New scientific discoveries, technologies and techniques often find their way into the space and equipment of domestic and professional kitchens. Using approaches based on anthropology, archaeology and history, Cooking Technology reveals the impact these and the associated broader socio-cultural, political and economic changes have on everyday culinary practices, explaining why people transform - or, indeed, refuse to change - their kitchens and food habits.

Focusing on Mexico and Latin America, the authors look at poor, rural households as well as the kitchens of the well-to-do and professional chefs. Topics range from state subsidies for traditional ingredients, to the promotion of fusion foods, and the meaning of kitchens and cooking in different localities, as a result of people taking their cooking technologies and ingredients with them to recreate their kitchens abroad. What emerges is an image of Latin American kitchens as places where 'traditional' and 'modern' culinary values are constantly being renegotiated.

The thirteen chapters feature case studies of areas in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. With contributions from an international range of leading experts, Cooking Technology fills an important gap in the literature and provides an excellent introduction to the topic for students and researchers working in food studies, anthropology, history, and Latin American studies.