Download or read book Foodscapes Foodfields and Identities in the Yucat n written by Steffan Igor Ayora-Diaz and published by Berghahn Books. This book was released on 2012-01-01 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from “Mexicans.” This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from ‘Mexican’ cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.
Download or read book Urban Residence written by Christien Klaufus and published by . This book was released on 2012 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foodscapes Foodfields and Identities in Yucat n written by Steffan Igor Ayora Díaz and published by Berghahn Books. This book was released on 2012 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from "Mexicans." This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from 'Mexican' cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.
Download or read book Taste Politics and Identities in Mexican Food written by Steffan Igor Ayora-Diaz and published by Bloomsbury Publishing. This book was released on 2019-02-07 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Maya of the Cochuah Region written by Justine M. Shaw and published by UNM Press. This book was released on 2015-12-01 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years the Cochuah region, the ancient breadbasket of the north-central Yucatecan lowlands, has been documented and analyzed by a number of archaeologists and cultural anthropologists. This book, the first major collection of data from those investigations, presents and analyzes findings on more than eighty sites and puts them in the context of the findings of other investigations from outside the area. It begins with archaeological investigations and continues with research on living peoples. Within the archaeological sections, historic and colonial chapters build upon those concerned with the Classic Maya, revealing the ebb and flow of settlement through time in the region as peoples entered, left, and modified their ways of life based upon external and internal events and forces. In addition to discussing the history of anthropological research in the area, the contributors address such issues as modern women’s reproductive choices, site boundary definition, caves as holy places, settlement shifts, and the reuse of spaces through time.
Download or read book Stuck with Tourism written by Matilde Córdoba Azcárate and published by Univ of California Press. This book was released on 2020-10-20 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tourism has become one of the most powerful forces organizing the predatory geographies of late capitalism. It creates entangled futures of exploitation and dependence, extracting resources and labor, and eclipsing other ways of doing, living, and imagining life. And yet, tourism also creates jobs, encourages infrastructure development, and in many places inspires the only possibility of hope and well-being. Stuck with Tourism explores the ambivalent nature of tourism by drawing on ethnographic evidence from the Mexican Yucatán Peninsula, a region voraciously transformed by tourism development over the past forty years. Contrasting labor and lived experiences at the beach resorts of Cancún, protected natural enclaves along the Gulf coast, historical buildings of the colonial past, and maquilas for souvenir production in the Maya heartland, this book explores the moral, political, ecological, and everyday dilemmas that emerge when, as Yucatán’s inhabitants put it, people get stuck in tourism’s grip.
Download or read book Yucat n written by David Sterling and published by University of Texas Press. This book was released on 2014-03-30 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.
Download or read book Culture Environment and Health in the Yucatan Peninsula written by Hugo Azcorra and published by Springer Nature. This book was released on 2019-12-11 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book adopts a human ecology approach to present an overview of the biological responses to social, political, economic, cultural and environmental changes that affected human populations in the Yucatan Peninsula, Mexico, since the Classic Maya Period. Human bodies express social relations, and we can read these relations by analyzing biological tissues or systems, and by measuring certain phenotypical traits at the population level. Departing from this theoretical premise, the contributors to this volume analyze the interactions between ecosystems, sociocultural systems and human biology in a specific geographic region to show how changes in sociocultural and natural environment affect the health of a population over time. This edited volume brings together contributions from a range of different scientific disciplines – such as biological anthropology, bioarchaeology, human biology, nutrition, epidemiology, ecotoxicology, political economy, sociology and ecology – that analyze the interactions between culture, environment and health in different domains of human life, such as: The political ecology of food, nutrition and health Impacts of social and economic changes in children’s diet and women’s fertility Biological consequences of social vulnerability in urban areas Impacts of toxic contamination of natural resources on human health Ecological and sociocultural determinants of infectious diseases Culture, Environment and Health in the Yucatan Peninsula – A Human Ecology Perspective will be of interest to researchers from the social, health and life sciences dedicated to the study of the interactions between natural environments, human biology, health and social issues, especially in fields such as biological and sociocultural anthropology, health promotion and environmental health. It will also be a useful tool to health professionals and public agents responsible for designing and applying public health policies in contexts of social vulnerability.
Download or read book Edible Identities Food as Cultural Heritage written by Ronda L. Brulotte and published by Routledge. This book was released on 2016-04-29 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.
Download or read book Maya Children written by Karen KRAMER and published by Harvard University Press. This book was released on 2009-06-30 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Among the Maya of Xculoc, an isolated farming village in the lowland forests of the Yucatan peninsula, children contribute to household production in considerable ways. Thus this village, the subject of anthropologist Karen Kramer's study, affords a remarkable opportunity for understanding the economics of childhood in a pre-modern agricultural setting. Drawing on a range of theoretical perspectives and extensive data gathered over many years, Kramer interprets the form, value, and consequences of children's labor in this maize-based culture. She looks directly at family size and birth spacing as they figure in the economics of families; and she considers the timing of children's economic contributions and their role in underwriting the cost of large families. Kramer's findings--in particular, that the children of Xculoc begin to produce more than they consume long before they marry and leave home--have a number of interesting implications for the study of family reproductive decisions and parent-offspring conflict, and for debates within anthropology over children's contributions in hunter/gatherer versus agricultural societies. With its theoretical breadth, and its detail on crop yields, reproductive histories, diet, work scheduling, and agricultural production, this book sets a new standard for measuring and interpreting child productivity in a subsistence farming community.
Download or read book Delirious Consumption written by Sergio Delgado Moya and published by University of Texas Press. This book was released on 2017-10-11 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the decades following World War II, the creation and expansion of massive domestic markets and relatively stable economies allowed for mass consumption on an unprecedented scale, giving rise to the consumer society that exists today. Many avant-garde artists explored the nexus between consumption and aesthetics, questioning how consumerism affects how we perceive the world, place ourselves in it, and make sense of it via perception and emotion. Delirious Consumption focuses on the two largest cultural economies in Latin America, Mexico and Brazil, and analyzes how their artists and writers both embraced and resisted the spirit of development and progress that defines the consumer moment in late capitalism. Sergio Delgado Moya looks specifically at the work of David Alfaro Siqueiros, the Brazilian concrete poets, Octavio Paz, and Lygia Clark to determine how each of them arrived at forms of aesthetic production balanced between high modernism and consumer culture. He finds in their works a provocative positioning vis-à-vis urban commodity capitalism, an ambivalent position that takes an assured but flexible stance against commodification, alienation, and the politics of domination and inequality that defines market economies. In Delgado Moya's view, these poets and artists appeal to uselessness, nonutility, and noncommunication—all markers of the aesthetic—while drawing on the terms proper to a world of consumption and consumer culture.
Download or read book Now for Something Sweet written by Monday Morning Cooking Club and published by HarperCollins. This book was released on 2020-02-24 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Monday Morning Cooking Club is back, with the very best, most delicious sweet recipes curated and perfected from Jewish homes across Australia and the world.
Download or read book OECD Studies on Tourism Food and the Tourism Experience The OECD Korea Workshop written by OECD and published by OECD Publishing. This book was released on 2012-02-22 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication provides an understanding of the role of food tourism in local economic development and its potential for country branding. It also presents several innovative case studies in the food tourism sector and the experience industry.
Download or read book Reimagining Marginalized Foods written by Elizabeth Finnis and published by University of Arizona Press. This book was released on 2012-04-01 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume brings together ethnographically based anthropological analyses of shifting meanings and representations associated with the foods, ingredients, and cooking practices of marginalized and/or indigenous cultures. Contributors are particularly interested in how these foods intersect with politics, nationhood and governance, identity, authenticity, and conservation. The chapters cover diverse locales, issues, and foods...A conceptual essay on food and social boundaries rounds out the collection. Throughout, the contributors address important questions...(and) provide a thoughtful inquiry into what happens when food and culinary practices are moved from cultural physical margins, and how such movements can be shaped by- and employed in the pursuit of- political, social, and cultural goals. -- Book Jacket.
Download or read book Cooking Technology written by Steffan Igor Ayora-Diaz and published by Bloomsbury Publishing. This book was released on 2015-12-17 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Restaurants Book written by David Beriss and published by A&C Black. This book was released on 2007-12-15 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. This text brings together anthropological insights into these postmodern places.
Download or read book Accounting for Taste written by Priscilla Parkhurst Ferguson and published by University of Chicago Press. This book was released on 2006-08-01 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)
