Cooking technology : transformations in culinary practice in Mexico and Latin America /
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| Imprint: | London, UK ; New York, NY, USA : Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc., 2016. ©2016 |
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| Description: | vii, 196 pages ; 24 cm |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/10446847 |
Table of Contents:
- Acknowledgments
- Introduction-The meanings of cooking and the kitchen: Negotiating techniques and technologies
- Part 1. Refiguring the past, rethinking the present
- 1. Grinding and cooking: An approach to Mayan culinary technology
- 2. Technology and culinary affectivity among the Ch'orti' Maya of Eastern Guatemala
- 3. From bitter root to flat bread: Technology, food, and culinary transformations of cassava in the Venezuelan Amazon
- 4. Technologies and techniques in rural Oaxaca's Zapotec kitchens
- Part 2. Transnational and translocal meanings
- 5. The Americanization of Mexican food and change in cooking techniques, technologies, and knowledge
- 6. Home kitchens: Techniques, technologies, and the transformation of culinary affectivity in Yucatán
- 7. If you don't use chilies from Oaxaca, is it still mole negro? Shifts in traditional practices, techniques, and ingredients among Oaxacan migrants' cuisine
- 8. Changing cooking styles and challenging cooks in Brazilian kitchens
- 9. Global dimensions of domestic practices: Kitchen technologies in Cuba
- Part 3. Recreating tradition and newness
- 10. Recipes for crossing boundaries: Peruvian fusion
- 11. Forms of Colombian cuisine: Interpretation of traditional culinary knowledge in three cultural settings
- 12. Cooking techniques as markers of identity and authenticity in Costa Rica's Afro-Caribbean foodways
- Afterword
- Notes on contributors
- Index
