K'oben :: 3,000 years of the Maya hearth /
K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved:...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Lanham :
Rowman and Littlefield,
[2017]
|
| Schriftenreihe: | Studies in food and gastronomy.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions. |
| Beschreibung: | 1 online resource (v, 205 pages). |
| Bibliographie: | Includes bibliographical references (pages 185-196) and index. |
| ISBN: | 9781442255265 1442255269 |
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| 245 | 1 | 0 | |a K'oben : |b 3,000 years of the Maya hearth / |c Amber M. O'Connor and Eugene N. Anderson. |
| 246 | 3 | |a K'oben : |b 3000 years of the Maya hearth | |
| 246 | 3 | |a K'oben : |b three thousand years of the Maya hearth | |
| 246 | 3 | |a 3000 years of the Maya hearth | |
| 246 | 3 | |a Three thousand years of the Maya hearth | |
| 246 | 3 | 0 | |a 3,000 years of the Maya hearth |
| 264 | 1 | |a Lanham : |b Rowman and Littlefield, |c [2017] | |
| 264 | 4 | |c ©2017 | |
| 300 | |a 1 online resource (v, 205 pages). | ||
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| 504 | |a Includes bibliographical references (pages 185-196) and index. | ||
| 520 | |a K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions. | ||
| 505 | 0 | 0 | |t Introduction -- |t Maya beginnings : the wetland era of basket and pib cooking -- |t The rise and fall of the classic Maya : the era of stratified consumption -- |t Colonial society and the Spanish connection : the era of tortillas and comales -- |t Nineteenth- and twentieth-century innovations -- |t Notes for the field : overview of the Mayaland states -- |t "Eating like an Indian" revisited : the era of tourism, UNESCO, and gentrified foodways -- |t Appendix : Cooking and ingredients. |
| 588 | |a Description based on print version record and CIP data provided by publisher; resource not viewed. | ||
| 650 | 0 | |a Mayas |x Food |x History. | |
| 650 | 0 | |a Maya cooking |x History. | |
| 650 | 6 | |a Mayas |x Alimentation |x Histoire. | |
| 650 | 6 | |a Cuisine maya |x Histoire. | |
| 650 | 7 | |a COOKING |x Regional & Ethnic |x Central American & South American. |2 bisacsh | |
| 650 | 7 | |a Maya cooking |2 fast | |
| 650 | 7 | |a Mayas |x Food |2 fast | |
| 655 | 7 | |a History |2 fast | |
| 700 | 1 | |a Anderson, Eugene Newton, |c Jr., |d 1941- |e author. | |
| 758 | |i has work: |a K'oben (Text) |1 https://id.oclc.org/worldcat/entity/E39PCH6cFytYKv9b6TKjkkGVwd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t K'oben |d Lanham : Rowman & Littlefield, [2017] |z 1442255250 |w (DLC) 2017470580 |
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| adam_text | |
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| author | O'Connor, Amber M. Anderson, Eugene Newton, Jr., 1941- |
| author_facet | O'Connor, Amber M. Anderson, Eugene Newton, Jr., 1941- |
| author_role | aut aut |
| author_sort | O'Connor, Amber M. |
| author_variant | a m o am amo e n a en ena |
| building | Verbundindex |
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| contents | Introduction -- Maya beginnings : the wetland era of basket and pib cooking -- The rise and fall of the classic Maya : the era of stratified consumption -- Colonial society and the Spanish connection : the era of tortillas and comales -- Nineteenth- and twentieth-century innovations -- Notes for the field : overview of the Mayaland states -- "Eating like an Indian" revisited : the era of tourism, UNESCO, and gentrified foodways -- Appendix : Cooking and ingredients. |
| ctrlnum | (OCoLC)965707015 |
| dewey-full | 641.5929742 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5929742 |
| dewey-search | 641.5929742 |
| dewey-sort | 3641.5929742 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| genre | History fast |
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| id | ZDB-4-EBA-ocn965707015 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:27:33Z |
| institution | BVB |
| isbn | 9781442255265 1442255269 |
| language | English |
| lccn | 2021677083 |
| oclc_num | 965707015 |
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| psigel | ZDB-4-EBA |
| publishDate | 2017 |
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| publisher | Rowman and Littlefield, |
| record_format | marc |
| series | Studies in food and gastronomy. |
| series2 | Rowman & Littlefield studies in food and gastronomy |
| spelling | O'Connor, Amber M., author. K'oben : 3,000 years of the Maya hearth / Amber M. O'Connor and Eugene N. Anderson. K'oben : 3000 years of the Maya hearth K'oben : three thousand years of the Maya hearth 3000 years of the Maya hearth Three thousand years of the Maya hearth 3,000 years of the Maya hearth Lanham : Rowman and Littlefield, [2017] ©2017 1 online resource (v, 205 pages). text txt rdacontent computer c rdamedia online resource cr rdacarrier Rowman & Littlefield studies in food and gastronomy Includes bibliographical references (pages 185-196) and index. K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions. Introduction -- Maya beginnings : the wetland era of basket and pib cooking -- The rise and fall of the classic Maya : the era of stratified consumption -- Colonial society and the Spanish connection : the era of tortillas and comales -- Nineteenth- and twentieth-century innovations -- Notes for the field : overview of the Mayaland states -- "Eating like an Indian" revisited : the era of tourism, UNESCO, and gentrified foodways -- Appendix : Cooking and ingredients. Description based on print version record and CIP data provided by publisher; resource not viewed. Mayas Food History. Maya cooking History. Mayas Alimentation Histoire. Cuisine maya Histoire. COOKING Regional & Ethnic Central American & South American. bisacsh Maya cooking fast Mayas Food fast History fast Anderson, Eugene Newton, Jr., 1941- author. has work: K'oben (Text) https://id.oclc.org/worldcat/entity/E39PCH6cFytYKv9b6TKjkkGVwd https://id.oclc.org/worldcat/ontology/hasWork Print version: K'oben Lanham : Rowman & Littlefield, [2017] 1442255250 (DLC) 2017470580 Studies in food and gastronomy. http://id.loc.gov/authorities/names/no2012137876 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1429383 Volltext |
| spellingShingle | O'Connor, Amber M. Anderson, Eugene Newton, Jr., 1941- K'oben : 3,000 years of the Maya hearth / Studies in food and gastronomy. Introduction -- Maya beginnings : the wetland era of basket and pib cooking -- The rise and fall of the classic Maya : the era of stratified consumption -- Colonial society and the Spanish connection : the era of tortillas and comales -- Nineteenth- and twentieth-century innovations -- Notes for the field : overview of the Mayaland states -- "Eating like an Indian" revisited : the era of tourism, UNESCO, and gentrified foodways -- Appendix : Cooking and ingredients. Mayas Food History. Maya cooking History. Mayas Alimentation Histoire. Cuisine maya Histoire. COOKING Regional & Ethnic Central American & South American. bisacsh Maya cooking fast Mayas Food fast |
| title | K'oben : 3,000 years of the Maya hearth / |
| title_alt | K'oben : 3000 years of the Maya hearth K'oben : three thousand years of the Maya hearth 3000 years of the Maya hearth Three thousand years of the Maya hearth 3,000 years of the Maya hearth Introduction -- Maya beginnings : the wetland era of basket and pib cooking -- The rise and fall of the classic Maya : the era of stratified consumption -- Colonial society and the Spanish connection : the era of tortillas and comales -- Nineteenth- and twentieth-century innovations -- Notes for the field : overview of the Mayaland states -- "Eating like an Indian" revisited : the era of tourism, UNESCO, and gentrified foodways -- Appendix : Cooking and ingredients. |
| title_auth | K'oben : 3,000 years of the Maya hearth / |
| title_exact_search | K'oben : 3,000 years of the Maya hearth / |
| title_full | K'oben : 3,000 years of the Maya hearth / Amber M. O'Connor and Eugene N. Anderson. |
| title_fullStr | K'oben : 3,000 years of the Maya hearth / Amber M. O'Connor and Eugene N. Anderson. |
| title_full_unstemmed | K'oben : 3,000 years of the Maya hearth / Amber M. O'Connor and Eugene N. Anderson. |
| title_short | K'oben : |
| title_sort | k oben 3 000 years of the maya hearth |
| title_sub | 3,000 years of the Maya hearth / |
| topic | Mayas Food History. Maya cooking History. Mayas Alimentation Histoire. Cuisine maya Histoire. COOKING Regional & Ethnic Central American & South American. bisacsh Maya cooking fast Mayas Food fast |
| topic_facet | Mayas Food History. Maya cooking History. Mayas Alimentation Histoire. Cuisine maya Histoire. COOKING Regional & Ethnic Central American & South American. Maya cooking Mayas Food History |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1429383 |
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