Foodscapes, Foodfields, and Identities in the YucatÁn / / Steffan Igor Ayora-Diaz.
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...
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| Superior document: | Title is part of eBook package: De Gruyter Berghahn Books Complete eBook-Package 2000-2013 |
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| VerfasserIn: | |
| Place / Publishing House: | New York; , Oxford : : Berghahn Books, , [2012] ©2012 |
| Year of Publication: | 2012 |
| Language: | English |
| Series: | CEDLA Latin America Studies ;
99 |
| Online Access: | |
| Physical Description: | 1 online resource (332 p.) |
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Table of Contents:
- Frontmatter
- Contents
- Illustrations
- Acknowledgments
- Introduction Food and the Post-colonial Politics of Identity
- Chapter 1 The Story of Two Peoples: Mexican and Yucatecan Peoplehood
- Chapter 2 Mérida and the Contemporary Foodscape
- Chapter 3 The Yucatecan Culinary Field and the Naturalization of Taste
- Chapter 4 Cookbooks and the Gastronomic Field: From Minor to Major Codes (and Back)
- Chapter 5 The Gastronomic Field: Restaurants and the Institutionalization of Yucatecan Gastronomy
- Conclusion Food and Identities in Post-national Times
- Notes
- Glossary of Recipes
- Cookbook References
- References
- Index