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The Resource Cooking technology : transformations in culinary practice in Mexico and Latin America, edited by Steffan Igor Ayora-Diaz

Cooking technology : transformations in culinary practice in Mexico and Latin America, edited by Steffan Igor Ayora-Diaz

Label
Cooking technology : transformations in culinary practice in Mexico and Latin America
Title
Cooking technology
Title remainder
transformations in culinary practice in Mexico and Latin America
Statement of responsibility
edited by Steffan Igor Ayora-Diaz
Contributor
Editor
Subject
Language
eng
Summary
New scientific discoveries, technologies, and techniques often find their way into the space and equipment of domestic and professional kitchens. This book reveals the impact these and the associated broader sociocultural, 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 kitchens of the well-to-do and professional chefs. What emerges is an image of Latin American kitchens as places where "traditional" and "modern" culinary values are constantly being renegotiated.--
Assigning source
From publisher's description
Cataloging source
DLC
Index
index present
LC call number
GT2853.L29
LC item number
C66 2016
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Ayora Díaz, Steffan Igor
http://library.link/vocab/subjectName
  • Food habits
  • Food habits
  • Cooking
  • Cooking
  • Cooking
  • Food habits
  • Latin America
  • Mexico
  • Ernährungsgewohnheit
  • Kochen
  • Kulturvergleich
  • Kulturwandel
  • Lateinamerika
Label
Cooking technology : transformations in culinary practice in Mexico and Latin America, edited by Steffan Igor Ayora-Diaz
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction. The meanings of cooking and the kitchen: negotiating techniques and technologies / Steffan Igor Ayora-Diaz -- Part 1. Refiguring the past, rethinking the present -- 1. Grinding and cooking: an approach to Mayan culinary technology / Lilia Fernández-Souza -- 2. Technology and culinary affectivity among the Ch'orti' Maya of eastern Guatemala / Julián López García and Lorenzo Mariano Juárez -- 3. From bitter root to flat bread: technology, food, and culinary transformations of cassava in the Venezuelan Amazon / Hortensia Caballero-Arias -- 4. Technologies and techniques in rural Oaxaca's Zapotec kitchens / Claudia Rocío Magaña González -- Part 2. Transnational and translocal meanings -- 5. The Americanization of Mexican food and change in cooking techniques, technologies, and knowledge / Margarita Calleja Pinedo -- 6. Home kitchens: techniques, technologies, and the transformation of culinary affectivity in Yucatán / Steffan Igor Ayora-Diaz -- 7. If you don't use chiles from Oaxaca, is it still mole negro?: shifts in traditional practices, techniques, and ingredients among Oaxacan migrants' cuisine / Ramona L. Pérez -- 8. Changing cooking styles and challenging cooks in Brazilian kitchens / Jane Fajans -- 9. Global dimensions of domestic practices: kitchen technologies in Cuba / Anna Cristina Pertierra -- Part 3. Recreating tradition and newness -- 10. Recipes for crossing boundaries: Peruvian fusion / Raúl Matta -- 11. Forms of Colombian cuisine: interpretation of traditional culinary knowledge in three cultural settings / Juliana Duque Mahecha -- 12. Cooking techniques as markers of identity and authenticity in Costa Rica's Afro-Caribbean foodways / Mona Nikolić
Control code
912382772
Dimensions
24 cm
Extent
vii, 196 pages
Isbn
9781474234689
Lccn
2015019647
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other control number
99966078290
System control number
(OCoLC)912382772
Label
Cooking technology : transformations in culinary practice in Mexico and Latin America, edited by Steffan Igor Ayora-Diaz
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction. The meanings of cooking and the kitchen: negotiating techniques and technologies / Steffan Igor Ayora-Diaz -- Part 1. Refiguring the past, rethinking the present -- 1. Grinding and cooking: an approach to Mayan culinary technology / Lilia Fernández-Souza -- 2. Technology and culinary affectivity among the Ch'orti' Maya of eastern Guatemala / Julián López García and Lorenzo Mariano Juárez -- 3. From bitter root to flat bread: technology, food, and culinary transformations of cassava in the Venezuelan Amazon / Hortensia Caballero-Arias -- 4. Technologies and techniques in rural Oaxaca's Zapotec kitchens / Claudia Rocío Magaña González -- Part 2. Transnational and translocal meanings -- 5. The Americanization of Mexican food and change in cooking techniques, technologies, and knowledge / Margarita Calleja Pinedo -- 6. Home kitchens: techniques, technologies, and the transformation of culinary affectivity in Yucatán / Steffan Igor Ayora-Diaz -- 7. If you don't use chiles from Oaxaca, is it still mole negro?: shifts in traditional practices, techniques, and ingredients among Oaxacan migrants' cuisine / Ramona L. Pérez -- 8. Changing cooking styles and challenging cooks in Brazilian kitchens / Jane Fajans -- 9. Global dimensions of domestic practices: kitchen technologies in Cuba / Anna Cristina Pertierra -- Part 3. Recreating tradition and newness -- 10. Recipes for crossing boundaries: Peruvian fusion / Raúl Matta -- 11. Forms of Colombian cuisine: interpretation of traditional culinary knowledge in three cultural settings / Juliana Duque Mahecha -- 12. Cooking techniques as markers of identity and authenticity in Costa Rica's Afro-Caribbean foodways / Mona Nikolić
Control code
912382772
Dimensions
24 cm
Extent
vii, 196 pages
Isbn
9781474234689
Lccn
2015019647
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other control number
99966078290
System control number
(OCoLC)912382772

Library Locations

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      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
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