Mesquite pods to mezcal: 10,000 years of Oaxacan cuisines
"This volume explores the roots of traditional Oaxacan food, how it has evolved from its Mixtec origins, and how some traditions exist today; the essays included were written by archaeologists, ethnohistorians, anthropologists, and others with an interest in traditional Oaxacan food"--
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Austin, TX
University of Texas Press
2024
|
| Ausgabe: | First edition |
| Schriftenreihe: | Linda Schele series in Maya and pre-Columbian studies
|
| Schlagworte: | |
| Zusammenfassung: | "This volume explores the roots of traditional Oaxacan food, how it has evolved from its Mixtec origins, and how some traditions exist today; the essays included were written by archaeologists, ethnohistorians, anthropologists, and others with an interest in traditional Oaxacan food"-- "Among the richest culinary traditions in Mexico are those of the "eight regions" of the state of Oaxaca. Mesquite Pods to Mezcal brings together some of the most prominent scholars in Oaxacan archaeology and related fields to explore the evolution of the area's world-renowned cuisines. This volume, the first to address food practices across Oaxaca through a long-term historical lens, covers the full spectrum of human occupation in Oaxaca, from the early Holocene to contemporary times. Contributors consider the deep history of agroecological management and large-scale landscape transformation, framing food production as a human-environment relation. They explore how, after the arrival of the Spanish, Oaxacan cuisine adapted, diets changed, and food became a stronger marker of identity. Examining the present, further studies document how traditional foodways persist and what they mean for contemporary Oaxacans, whether they are traveling ancient roads, working outside the region, or rebuilding after an earthquake. Together, the original case studies in this volume demonstrate how new methods and diverse theoretical approaches can come together to trace the development of a rich food tradition, one that is thriving today."-- |
| Beschreibung: | xix, 346 Seiten Illustrationen, Karten (schwarz-weiß) 26,1 cm |
| ISBN: | 9781477327968 1477327967 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV049900469 | ||
| 003 | DE-604 | ||
| 005 | 20250120 | ||
| 007 | t| | ||
| 008 | 241010s2024 xx a||| b||| 00||| eng d | ||
| 020 | |a 9781477327968 |c hardback |9 978-1-4773-2796-8 | ||
| 020 | |a 1477327967 |c hardback |9 1-4773-2796-7 | ||
| 035 | |a (DE-599)BVBBV049900469 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-12 | ||
| 245 | 1 | 0 | |a Mesquite pods to mezcal |b 10,000 years of Oaxacan cuisines |c edited by Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King |
| 246 | 1 | 3 | |a 10,000 years of Oaxacan cuisines |
| 246 | 1 | 3 | |a Ten thousand years of Oaxacan cuisines |
| 246 | 1 | 0 | |a 10,000 years of Oaxacan cuisines |
| 250 | |a First edition | ||
| 264 | 1 | |a Austin, TX |b University of Texas Press |c 2024 | |
| 300 | |a xix, 346 Seiten |b Illustrationen, Karten (schwarz-weiß) |c 26,1 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Linda Schele series in Maya and pre-Columbian studies | |
| 505 | 8 | |a Foreword: Food and the sacred / Lila Downs -- The making of Oaxacan foodways / Andrea M. Cuéllar, Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King -- Part I. The roots of Oaxacan cuisine. Food from the barranca : a 13,000-year perspective from the Yuzanú drainage of the Mixteca Alta / Aleksander Borejsza, Arthur Joyce, and Jon C. Lohse ; Archaic-period MRG-6 and the deep culinary roots of Oaxacan cuisine / Shanti Morell-Hart and Éloi Bérubé ; The cooked, the burned, and the modified : early formative cuisines and human-animal relations in the Mixteca Alta / Víctor E. Salazar Chávez and Jeffrey P. Blomster -- | |
| 505 | 8 | |a Part II. Oaxaca foodways in economic and spiritual life. Perspectives on dietary variability in the Classic-period Valley of Oaxaca / Gary M. Feinman and Linda M. Nicholas ; Eating in the city : investigating the dietary impact of urban life in ancient Oaxaca / Verónica Pérez Rodríguez ; Nourishing the ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic periods / Robert Markens and Cira Martínez López ; Foodways and diet in the prehispanic Mixteca Alta : ceramic and isotope analyses of the Tomb 1 burial in Nduatiucu (San Felipe Ixtapa, Teposcolula) / Jennifer Saumur and Aurélie Manin -- | |
| 505 | 8 | |a Part III. Disrupted, innovated, and resilient cuisines. Foregrounding food : Mixtec cuisine, identity, and ritual at Tututepec, Oaxaca / Marc N. Levine and Kathryn Puseman ; Preserving Oaxacan foodways in the face of conquest : a seed bank in the Nejapan Sierra Sur / Stacie M. King and Shanti Morell-Hart ; Oaxacan cuisine at Achiutla during the early colonial period : a story of resilience / Éloi Bérubé and Jamie E. Forde -- Part IV. Living culinary traditions. Itacate para el camino : prepared meals for prehispanic and colonial travelers / Nelly M. Robles García ; Isthmus Zapotec food : community, ecology, markets, makers / Anya Peterson Royce ; Maize cuisine on the move in the twenty-first century : persistence and migration of tejate, a traditional Mesoamerican maize and cacao beverage / Daniela Soleri, María del Carmen Castillo Cisernos, Flavio Aragón Cuevas, and David A. Cleveland | |
| 520 | 3 | |a "This volume explores the roots of traditional Oaxacan food, how it has evolved from its Mixtec origins, and how some traditions exist today; the essays included were written by archaeologists, ethnohistorians, anthropologists, and others with an interest in traditional Oaxacan food"-- | |
| 520 | 3 | |a "Among the richest culinary traditions in Mexico are those of the "eight regions" of the state of Oaxaca. Mesquite Pods to Mezcal brings together some of the most prominent scholars in Oaxacan archaeology and related fields to explore the evolution of the area's world-renowned cuisines. This volume, the first to address food practices across Oaxaca through a long-term historical lens, covers the full spectrum of human occupation in Oaxaca, from the early Holocene to contemporary times. Contributors consider the deep history of agroecological management and large-scale landscape transformation, framing food production as a human-environment relation. They explore how, after the arrival of the Spanish, Oaxacan cuisine adapted, diets changed, and food became a stronger marker of identity. Examining the present, further studies document how traditional foodways persist and what they mean for contemporary Oaxacans, whether they are traveling ancient roads, working outside the region, or rebuilding after an earthquake. Together, the original case studies in this volume demonstrate how new methods and diverse theoretical approaches can come together to trace the development of a rich food tradition, one that is thriving today."-- | |
| 648 | 7 | |a Geschichte |2 gnd |9 rswk-swf | |
| 650 | 0 | 7 | |a Tradition |0 (DE-588)4060560-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Kochen |0 (DE-588)4031445-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Ernährungsgewohnheit |0 (DE-588)4136846-0 |2 gnd |9 rswk-swf |
| 651 | 7 | |a Oaxaca |g Staat |0 (DE-588)4101878-3 |2 gnd |9 rswk-swf | |
| 653 | 0 | |a Cooking / Mexico / Oaxaca (State) / History | |
| 653 | 0 | |a Mixtec Indians / Food / Mexico / Oaxaca (State) / History | |
| 653 | 0 | |a Zapotec Indians / Food / Mexico / Oaxaca (State) / History | |
| 653 | 0 | |a Food habits / Mexico / Oaxaca (State) / History | |
| 653 | 0 | |a Mixtec cooking / History | |
| 653 | 0 | |a Zapotec cooking / History | |
| 653 | 0 | |a Diet / Mexico / Oaxaca (State) / History | |
| 653 | 0 | |a Habitudes alimentaires / Mexique / Oaxaca (État) / Histoire | |
| 653 | 0 | |a Mixtèques / Alimentation / Mexique / Oaxaca (État) / Histoire | |
| 653 | 0 | |a Zapotèques / Alimentation / Mexique / Oaxaca (État) / Histoire | |
| 653 | 0 | |a Cuisine mixtèque / Histoire | |
| 653 | 0 | |a Alimentation / Mexique / Oaxaca (État) / Histoire | |
| 653 | 0 | |a HOUSE & HOME / General | |
| 653 | 0 | |a Cooking | |
| 653 | 0 | |a Diet | |
| 653 | 0 | |a Food habits | |
| 653 | 0 | |a Mixtec cooking | |
| 653 | 0 | |a Zapotec cooking | |
| 653 | 2 | |a Mexico / Oaxaca (State) / https://id.oclc.org/worldcat/entity/E39QbtfRyKhvBxrK4KjMwKgk9c | |
| 653 | 6 | |a Essays | |
| 653 | 6 | |a History | |
| 653 | 6 | |a Essays | |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Oaxaca |g Staat |0 (DE-588)4101878-3 |D g |
| 689 | 0 | 1 | |a Ernährungsgewohnheit |0 (DE-588)4136846-0 |D s |
| 689 | 0 | 2 | |a Kochen |0 (DE-588)4031445-5 |D s |
| 689 | 0 | 3 | |a Tradition |0 (DE-588)4060560-7 |D s |
| 689 | 0 | 4 | |a Geschichte |A z |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Pérez Rodríguez, Verónica |0 (DE-588)134927416X |4 edt | |
| 700 | 1 | |a Morell-Hart, Shanti |0 (DE-588)1349274194 |4 edt | |
| 700 | 1 | |a King, Stacie M. |0 (DE-588)1349274275 |4 edt | |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe, EPUB |z 978-1-4773-2798-2 |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-035239440 | |
Datensatz im Suchindex
| _version_ | 1821765529189220352 |
|---|---|
| adam_text | |
| any_adam_object | |
| author2 | Pérez Rodríguez, Verónica Morell-Hart, Shanti King, Stacie M. |
| author2_role | edt edt edt |
| author2_variant | r v p rv rvp s m h smh s m k sm smk |
| author_GND | (DE-588)134927416X (DE-588)1349274194 (DE-588)1349274275 |
| author_facet | Pérez Rodríguez, Verónica Morell-Hart, Shanti King, Stacie M. |
| building | Verbundindex |
| bvnumber | BV049900469 |
| contents | Foreword: Food and the sacred / Lila Downs -- The making of Oaxacan foodways / Andrea M. Cuéllar, Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King -- Part I. The roots of Oaxacan cuisine. Food from the barranca : a 13,000-year perspective from the Yuzanú drainage of the Mixteca Alta / Aleksander Borejsza, Arthur Joyce, and Jon C. Lohse ; Archaic-period MRG-6 and the deep culinary roots of Oaxacan cuisine / Shanti Morell-Hart and Éloi Bérubé ; The cooked, the burned, and the modified : early formative cuisines and human-animal relations in the Mixteca Alta / Víctor E. Salazar Chávez and Jeffrey P. Blomster -- Part II. Oaxaca foodways in economic and spiritual life. Perspectives on dietary variability in the Classic-period Valley of Oaxaca / Gary M. Feinman and Linda M. Nicholas ; Eating in the city : investigating the dietary impact of urban life in ancient Oaxaca / Verónica Pérez Rodríguez ; Nourishing the ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic periods / Robert Markens and Cira Martínez López ; Foodways and diet in the prehispanic Mixteca Alta : ceramic and isotope analyses of the Tomb 1 burial in Nduatiucu (San Felipe Ixtapa, Teposcolula) / Jennifer Saumur and Aurélie Manin -- Part III. Disrupted, innovated, and resilient cuisines. Foregrounding food : Mixtec cuisine, identity, and ritual at Tututepec, Oaxaca / Marc N. Levine and Kathryn Puseman ; Preserving Oaxacan foodways in the face of conquest : a seed bank in the Nejapan Sierra Sur / Stacie M. King and Shanti Morell-Hart ; Oaxacan cuisine at Achiutla during the early colonial period : a story of resilience / Éloi Bérubé and Jamie E. Forde -- Part IV. Living culinary traditions. Itacate para el camino : prepared meals for prehispanic and colonial travelers / Nelly M. Robles García ; Isthmus Zapotec food : community, ecology, markets, makers / Anya Peterson Royce ; Maize cuisine on the move in the twenty-first century : persistence and migration of tejate, a traditional Mesoamerican maize and cacao beverage / Daniela Soleri, María del Carmen Castillo Cisernos, Flavio Aragón Cuevas, and David A. Cleveland |
| ctrlnum | (DE-599)BVBBV049900469 |
| edition | First edition |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>00000nam a2200000 c 4500</leader><controlfield tag="001">BV049900469</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20250120</controlfield><controlfield tag="007">t|</controlfield><controlfield tag="008">241010s2024 xx a||| b||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781477327968</subfield><subfield code="c">hardback</subfield><subfield code="9">978-1-4773-2796-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1477327967</subfield><subfield code="c">hardback</subfield><subfield code="9">1-4773-2796-7</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV049900469</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Mesquite pods to mezcal</subfield><subfield code="b">10,000 years of Oaxacan cuisines</subfield><subfield code="c">edited by Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King</subfield></datafield><datafield tag="246" ind1="1" ind2="3"><subfield code="a">10,000 years of Oaxacan cuisines</subfield></datafield><datafield tag="246" ind1="1" ind2="3"><subfield code="a">Ten thousand years of Oaxacan cuisines</subfield></datafield><datafield tag="246" ind1="1" ind2="0"><subfield code="a">10,000 years of Oaxacan cuisines</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">First edition</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Austin, TX</subfield><subfield code="b">University of Texas Press</subfield><subfield code="c">2024</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">xix, 346 Seiten</subfield><subfield code="b">Illustrationen, Karten (schwarz-weiß)</subfield><subfield code="c">26,1 cm</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Linda Schele series in Maya and pre-Columbian studies</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Foreword: Food and the sacred / Lila Downs -- The making of Oaxacan foodways / Andrea M. Cuéllar, Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King -- Part I. The roots of Oaxacan cuisine. Food from the barranca : a 13,000-year perspective from the Yuzanú drainage of the Mixteca Alta / Aleksander Borejsza, Arthur Joyce, and Jon C. Lohse ; Archaic-period MRG-6 and the deep culinary roots of Oaxacan cuisine / Shanti Morell-Hart and Éloi Bérubé ; The cooked, the burned, and the modified : early formative cuisines and human-animal relations in the Mixteca Alta / Víctor E. Salazar Chávez and Jeffrey P. Blomster --</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Part II. Oaxaca foodways in economic and spiritual life. Perspectives on dietary variability in the Classic-period Valley of Oaxaca / Gary M. Feinman and Linda M. Nicholas ; Eating in the city : investigating the dietary impact of urban life in ancient Oaxaca / Verónica Pérez Rodríguez ; Nourishing the ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic periods / Robert Markens and Cira Martínez López ; Foodways and diet in the prehispanic Mixteca Alta : ceramic and isotope analyses of the Tomb 1 burial in Nduatiucu (San Felipe Ixtapa, Teposcolula) / Jennifer Saumur and Aurélie Manin --</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Part III. Disrupted, innovated, and resilient cuisines. Foregrounding food : Mixtec cuisine, identity, and ritual at Tututepec, Oaxaca / Marc N. Levine and Kathryn Puseman ; Preserving Oaxacan foodways in the face of conquest : a seed bank in the Nejapan Sierra Sur / Stacie M. King and Shanti Morell-Hart ; Oaxacan cuisine at Achiutla during the early colonial period : a story of resilience / Éloi Bérubé and Jamie E. Forde -- Part IV. Living culinary traditions. Itacate para el camino : prepared meals for prehispanic and colonial travelers / Nelly M. Robles García ; Isthmus Zapotec food : community, ecology, markets, makers / Anya Peterson Royce ; Maize cuisine on the move in the twenty-first century : persistence and migration of tejate, a traditional Mesoamerican maize and cacao beverage / Daniela Soleri, María del Carmen Castillo Cisernos, Flavio Aragón Cuevas, and David A. Cleveland</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">"This volume explores the roots of traditional Oaxacan food, how it has evolved from its Mixtec origins, and how some traditions exist today; the essays included were written by archaeologists, ethnohistorians, anthropologists, and others with an interest in traditional Oaxacan food"--</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">"Among the richest culinary traditions in Mexico are those of the "eight regions" of the state of Oaxaca. Mesquite Pods to Mezcal brings together some of the most prominent scholars in Oaxacan archaeology and related fields to explore the evolution of the area's world-renowned cuisines. This volume, the first to address food practices across Oaxaca through a long-term historical lens, covers the full spectrum of human occupation in Oaxaca, from the early Holocene to contemporary times. Contributors consider the deep history of agroecological management and large-scale landscape transformation, framing food production as a human-environment relation. They explore how, after the arrival of the Spanish, Oaxacan cuisine adapted, diets changed, and food became a stronger marker of identity. Examining the present, further studies document how traditional foodways persist and what they mean for contemporary Oaxacans, whether they are traveling ancient roads, working outside the region, or rebuilding after an earthquake. Together, the original case studies in this volume demonstrate how new methods and diverse theoretical approaches can come together to trace the development of a rich food tradition, one that is thriving today."--</subfield></datafield><datafield tag="648" ind1=" " ind2="7"><subfield code="a">Geschichte</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Tradition</subfield><subfield code="0">(DE-588)4060560-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Ernährungsgewohnheit</subfield><subfield code="0">(DE-588)4136846-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="651" ind1=" " ind2="7"><subfield code="a">Oaxaca</subfield><subfield code="g">Staat</subfield><subfield code="0">(DE-588)4101878-3</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooking / Mexico / Oaxaca (State) / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Mixtec Indians / Food / Mexico / Oaxaca (State) / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Zapotec Indians / Food / Mexico / Oaxaca (State) / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food habits / Mexico / Oaxaca (State) / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Mixtec cooking / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Zapotec cooking / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Diet / Mexico / Oaxaca (State) / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Habitudes alimentaires / Mexique / Oaxaca (État) / Histoire</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Mixtèques / Alimentation / Mexique / Oaxaca (État) / Histoire</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Zapotèques / Alimentation / Mexique / Oaxaca (État) / Histoire</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cuisine mixtèque / Histoire</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Alimentation / Mexique / Oaxaca (État) / Histoire</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">HOUSE & HOME / General</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooking</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Diet</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food habits</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Mixtec cooking</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Zapotec cooking</subfield></datafield><datafield tag="653" ind1=" " ind2="2"><subfield code="a">Mexico / Oaxaca (State) / https://id.oclc.org/worldcat/entity/E39QbtfRyKhvBxrK4KjMwKgk9c</subfield></datafield><datafield tag="653" ind1=" " ind2="6"><subfield code="a">Essays</subfield></datafield><datafield tag="653" ind1=" " ind2="6"><subfield code="a">History</subfield></datafield><datafield tag="653" ind1=" " ind2="6"><subfield code="a">Essays</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Oaxaca</subfield><subfield code="g">Staat</subfield><subfield code="0">(DE-588)4101878-3</subfield><subfield code="D">g</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Ernährungsgewohnheit</subfield><subfield code="0">(DE-588)4136846-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="3"><subfield code="a">Tradition</subfield><subfield code="0">(DE-588)4060560-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="4"><subfield code="a">Geschichte</subfield><subfield code="A">z</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Pérez Rodríguez, Verónica</subfield><subfield code="0">(DE-588)134927416X</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Morell-Hart, Shanti</subfield><subfield code="0">(DE-588)1349274194</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">King, Stacie M.</subfield><subfield code="0">(DE-588)1349274275</subfield><subfield code="4">edt</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Online-Ausgabe, EPUB</subfield><subfield code="z">978-1-4773-2798-2</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-035239440</subfield></datafield></record></collection> |
| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| geographic | Oaxaca Staat (DE-588)4101878-3 gnd |
| geographic_facet | Oaxaca Staat |
| id | DE-604.BV049900469 |
| illustrated | Illustrated |
| indexdate | 2025-01-20T11:03:14Z |
| institution | BVB |
| isbn | 9781477327968 1477327967 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-035239440 |
| open_access_boolean | |
| owner | DE-12 |
| owner_facet | DE-12 |
| physical | xix, 346 Seiten Illustrationen, Karten (schwarz-weiß) 26,1 cm |
| publishDate | 2024 |
| publishDateSearch | 2024 |
| publishDateSort | 2024 |
| publisher | University of Texas Press |
| record_format | marc |
| series2 | Linda Schele series in Maya and pre-Columbian studies |
| spelling | Mesquite pods to mezcal 10,000 years of Oaxacan cuisines edited by Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King 10,000 years of Oaxacan cuisines Ten thousand years of Oaxacan cuisines First edition Austin, TX University of Texas Press 2024 xix, 346 Seiten Illustrationen, Karten (schwarz-weiß) 26,1 cm txt rdacontent n rdamedia nc rdacarrier Linda Schele series in Maya and pre-Columbian studies Foreword: Food and the sacred / Lila Downs -- The making of Oaxacan foodways / Andrea M. Cuéllar, Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King -- Part I. The roots of Oaxacan cuisine. Food from the barranca : a 13,000-year perspective from the Yuzanú drainage of the Mixteca Alta / Aleksander Borejsza, Arthur Joyce, and Jon C. Lohse ; Archaic-period MRG-6 and the deep culinary roots of Oaxacan cuisine / Shanti Morell-Hart and Éloi Bérubé ; The cooked, the burned, and the modified : early formative cuisines and human-animal relations in the Mixteca Alta / Víctor E. Salazar Chávez and Jeffrey P. Blomster -- Part II. Oaxaca foodways in economic and spiritual life. Perspectives on dietary variability in the Classic-period Valley of Oaxaca / Gary M. Feinman and Linda M. Nicholas ; Eating in the city : investigating the dietary impact of urban life in ancient Oaxaca / Verónica Pérez Rodríguez ; Nourishing the ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic periods / Robert Markens and Cira Martínez López ; Foodways and diet in the prehispanic Mixteca Alta : ceramic and isotope analyses of the Tomb 1 burial in Nduatiucu (San Felipe Ixtapa, Teposcolula) / Jennifer Saumur and Aurélie Manin -- Part III. Disrupted, innovated, and resilient cuisines. Foregrounding food : Mixtec cuisine, identity, and ritual at Tututepec, Oaxaca / Marc N. Levine and Kathryn Puseman ; Preserving Oaxacan foodways in the face of conquest : a seed bank in the Nejapan Sierra Sur / Stacie M. King and Shanti Morell-Hart ; Oaxacan cuisine at Achiutla during the early colonial period : a story of resilience / Éloi Bérubé and Jamie E. Forde -- Part IV. Living culinary traditions. Itacate para el camino : prepared meals for prehispanic and colonial travelers / Nelly M. Robles García ; Isthmus Zapotec food : community, ecology, markets, makers / Anya Peterson Royce ; Maize cuisine on the move in the twenty-first century : persistence and migration of tejate, a traditional Mesoamerican maize and cacao beverage / Daniela Soleri, María del Carmen Castillo Cisernos, Flavio Aragón Cuevas, and David A. Cleveland "This volume explores the roots of traditional Oaxacan food, how it has evolved from its Mixtec origins, and how some traditions exist today; the essays included were written by archaeologists, ethnohistorians, anthropologists, and others with an interest in traditional Oaxacan food"-- "Among the richest culinary traditions in Mexico are those of the "eight regions" of the state of Oaxaca. Mesquite Pods to Mezcal brings together some of the most prominent scholars in Oaxacan archaeology and related fields to explore the evolution of the area's world-renowned cuisines. This volume, the first to address food practices across Oaxaca through a long-term historical lens, covers the full spectrum of human occupation in Oaxaca, from the early Holocene to contemporary times. Contributors consider the deep history of agroecological management and large-scale landscape transformation, framing food production as a human-environment relation. They explore how, after the arrival of the Spanish, Oaxacan cuisine adapted, diets changed, and food became a stronger marker of identity. Examining the present, further studies document how traditional foodways persist and what they mean for contemporary Oaxacans, whether they are traveling ancient roads, working outside the region, or rebuilding after an earthquake. Together, the original case studies in this volume demonstrate how new methods and diverse theoretical approaches can come together to trace the development of a rich food tradition, one that is thriving today."-- Geschichte gnd rswk-swf Tradition (DE-588)4060560-7 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Ernährungsgewohnheit (DE-588)4136846-0 gnd rswk-swf Oaxaca Staat (DE-588)4101878-3 gnd rswk-swf Cooking / Mexico / Oaxaca (State) / History Mixtec Indians / Food / Mexico / Oaxaca (State) / History Zapotec Indians / Food / Mexico / Oaxaca (State) / History Food habits / Mexico / Oaxaca (State) / History Mixtec cooking / History Zapotec cooking / History Diet / Mexico / Oaxaca (State) / History Habitudes alimentaires / Mexique / Oaxaca (État) / Histoire Mixtèques / Alimentation / Mexique / Oaxaca (État) / Histoire Zapotèques / Alimentation / Mexique / Oaxaca (État) / Histoire Cuisine mixtèque / Histoire Alimentation / Mexique / Oaxaca (État) / Histoire HOUSE & HOME / General Cooking Diet Food habits Mixtec cooking Zapotec cooking Mexico / Oaxaca (State) / https://id.oclc.org/worldcat/entity/E39QbtfRyKhvBxrK4KjMwKgk9c Essays History (DE-588)4143413-4 Aufsatzsammlung gnd-content Oaxaca Staat (DE-588)4101878-3 g Ernährungsgewohnheit (DE-588)4136846-0 s Kochen (DE-588)4031445-5 s Tradition (DE-588)4060560-7 s Geschichte z DE-604 Pérez Rodríguez, Verónica (DE-588)134927416X edt Morell-Hart, Shanti (DE-588)1349274194 edt King, Stacie M. (DE-588)1349274275 edt Erscheint auch als Online-Ausgabe, EPUB 978-1-4773-2798-2 |
| spellingShingle | Mesquite pods to mezcal 10,000 years of Oaxacan cuisines Foreword: Food and the sacred / Lila Downs -- The making of Oaxacan foodways / Andrea M. Cuéllar, Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King -- Part I. The roots of Oaxacan cuisine. Food from the barranca : a 13,000-year perspective from the Yuzanú drainage of the Mixteca Alta / Aleksander Borejsza, Arthur Joyce, and Jon C. Lohse ; Archaic-period MRG-6 and the deep culinary roots of Oaxacan cuisine / Shanti Morell-Hart and Éloi Bérubé ; The cooked, the burned, and the modified : early formative cuisines and human-animal relations in the Mixteca Alta / Víctor E. Salazar Chávez and Jeffrey P. Blomster -- Part II. Oaxaca foodways in economic and spiritual life. Perspectives on dietary variability in the Classic-period Valley of Oaxaca / Gary M. Feinman and Linda M. Nicholas ; Eating in the city : investigating the dietary impact of urban life in ancient Oaxaca / Verónica Pérez Rodríguez ; Nourishing the ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic periods / Robert Markens and Cira Martínez López ; Foodways and diet in the prehispanic Mixteca Alta : ceramic and isotope analyses of the Tomb 1 burial in Nduatiucu (San Felipe Ixtapa, Teposcolula) / Jennifer Saumur and Aurélie Manin -- Part III. Disrupted, innovated, and resilient cuisines. Foregrounding food : Mixtec cuisine, identity, and ritual at Tututepec, Oaxaca / Marc N. Levine and Kathryn Puseman ; Preserving Oaxacan foodways in the face of conquest : a seed bank in the Nejapan Sierra Sur / Stacie M. King and Shanti Morell-Hart ; Oaxacan cuisine at Achiutla during the early colonial period : a story of resilience / Éloi Bérubé and Jamie E. Forde -- Part IV. Living culinary traditions. Itacate para el camino : prepared meals for prehispanic and colonial travelers / Nelly M. Robles García ; Isthmus Zapotec food : community, ecology, markets, makers / Anya Peterson Royce ; Maize cuisine on the move in the twenty-first century : persistence and migration of tejate, a traditional Mesoamerican maize and cacao beverage / Daniela Soleri, María del Carmen Castillo Cisernos, Flavio Aragón Cuevas, and David A. Cleveland Tradition (DE-588)4060560-7 gnd Kochen (DE-588)4031445-5 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| subject_GND | (DE-588)4060560-7 (DE-588)4031445-5 (DE-588)4136846-0 (DE-588)4101878-3 (DE-588)4143413-4 |
| title | Mesquite pods to mezcal 10,000 years of Oaxacan cuisines |
| title_alt | 10,000 years of Oaxacan cuisines Ten thousand years of Oaxacan cuisines |
| title_auth | Mesquite pods to mezcal 10,000 years of Oaxacan cuisines |
| title_exact_search | Mesquite pods to mezcal 10,000 years of Oaxacan cuisines |
| title_full | Mesquite pods to mezcal 10,000 years of Oaxacan cuisines edited by Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King |
| title_fullStr | Mesquite pods to mezcal 10,000 years of Oaxacan cuisines edited by Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King |
| title_full_unstemmed | Mesquite pods to mezcal 10,000 years of Oaxacan cuisines edited by Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King |
| title_short | Mesquite pods to mezcal |
| title_sort | mesquite pods to mezcal 10 000 years of oaxacan cuisines |
| title_sub | 10,000 years of Oaxacan cuisines |
| topic | Tradition (DE-588)4060560-7 gnd Kochen (DE-588)4031445-5 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| topic_facet | Tradition Kochen Ernährungsgewohnheit Oaxaca Staat Aufsatzsammlung |
| work_keys_str_mv | AT perezrodriguezveronica mesquitepodstomezcal10000yearsofoaxacancuisines AT morellhartshanti mesquitepodstomezcal10000yearsofoaxacancuisines AT kingstaciem mesquitepodstomezcal10000yearsofoaxacancuisines AT perezrodriguezveronica 10000yearsofoaxacancuisines AT morellhartshanti 10000yearsofoaxacancuisines AT kingstaciem 10000yearsofoaxacancuisines AT perezrodriguezveronica tenthousandyearsofoaxacancuisines AT morellhartshanti tenthousandyearsofoaxacancuisines AT kingstaciem tenthousandyearsofoaxacancuisines |