Cooking technology :: transformations in culinary practice in Mexico and Latin America /
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, explaini...
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London ; New York, NY :
Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc.,
2016.
|
| Schlagworte: | |
| Online-Zugang: | DE-862 DE-863 |
| Zusammenfassung: | 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.-- |
| Beschreibung: | 1 online resource (viii, 196 pages) |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781474234702 1474234704 9781474234696 1474234690 |
Internformat
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| 245 | 0 | 0 | |a Cooking technology : |b transformations in culinary practice in Mexico and Latin America / |c edited by Steffan Igor Ayora-Diaz. |
| 264 | 1 | |a London ; |a New York, NY : |b Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc., |c 2016. | |
| 264 | 4 | |c ©2016 | |
| 300 | |a 1 online resource (viii, 196 pages) | ||
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| 520 | |a 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.-- |c From publisher's description | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Food habits |z Latin America. | |
| 650 | 0 | |a Food habits |z Mexico. | |
| 650 | 0 | |a Cooking |x Social aspects |z Latin America. | |
| 650 | 0 | |a Cooking |x Social aspects |z Mexico. | |
| 650 | 6 | |a Habitudes alimentaires |z Amérique latine. | |
| 650 | 6 | |a Habitudes alimentaires |z Mexique. | |
| 650 | 7 | |a Social & cultural anthropology, ethnography. |2 bicssc | |
| 650 | 7 | |a Food & beverage technology. |2 bicssc | |
| 650 | 7 | |a Food & society. |2 bicssc | |
| 650 | 7 | |a SOCIAL SCIENCE |x Customs & Traditions. |2 bisacsh | |
| 650 | 7 | |a Cooking |x Social aspects |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 651 | 7 | |a Latin America |2 fast | |
| 651 | 7 | |a Mexico |2 fast |1 https://id.oclc.org/worldcat/entity/E39QbtfRkxCrqQ3XXbCkdP63kc | |
| 700 | 1 | |a Ayora Díaz, Steffan Igor, |e editor. | |
| 758 | |i has work: |a Cooking technology (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGWqyBqwVBV4HqqYXG46rq |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
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Datensatz im Suchindex
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| _version_ | 1829095048921219072 |
| adam_text | |
| any_adam_object | |
| author2 | Ayora Díaz, Steffan Igor |
| author2_role | edt |
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| author_facet | Ayora Díaz, Steffan Igor |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | G - Geography, Anthropology, Recreation |
| callnumber-label | GT2853 |
| callnumber-raw | GT2853.L29 C66 2015eb |
| callnumber-search | GT2853.L29 C66 2015eb |
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| collection | ZDB-4-EBA |
| 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. |
| ctrlnum | (OCoLC)926708789 |
| dewey-full | 394.1/20972 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 394 - General customs |
| dewey-raw | 394.1/20972 |
| dewey-search | 394.1/20972 |
| dewey-sort | 3394.1 520972 |
| dewey-tens | 390 - Customs, etiquette, folklore |
| discipline | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| format | Electronic eBook |
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| geographic_facet | Latin America Mexico |
| id | ZDB-4-EBA-ocn926708789 |
| illustrated | Not Illustrated |
| indexdate | 2025-04-11T08:42:50Z |
| institution | BVB |
| isbn | 9781474234702 1474234704 9781474234696 1474234690 |
| language | English |
| oclc_num | 926708789 |
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| publisher | Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc., |
| record_format | marc |
| spelling | Cooking technology : transformations in culinary practice in Mexico and Latin America / edited by Steffan Igor Ayora-Diaz. London ; New York, NY : Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc., 2016. ©2016 1 online resource (viii, 196 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier 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.-- From publisher's description Includes bibliographical references and index. 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. Print version record. Food habits Latin America. Food habits Mexico. Cooking Social aspects Latin America. Cooking Social aspects Mexico. Habitudes alimentaires Amérique latine. Habitudes alimentaires Mexique. Social & cultural anthropology, ethnography. bicssc Food & beverage technology. bicssc Food & society. bicssc SOCIAL SCIENCE Customs & Traditions. bisacsh Cooking Social aspects fast Food habits fast Latin America fast Mexico fast https://id.oclc.org/worldcat/entity/E39QbtfRkxCrqQ3XXbCkdP63kc Ayora Díaz, Steffan Igor, editor. has work: Cooking technology (Text) https://id.oclc.org/worldcat/entity/E39PCGWqyBqwVBV4HqqYXG46rq https://id.oclc.org/worldcat/ontology/hasWork Print version: Cooking technology. London, UK ; New York, NY, USA : Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc., 2016 9781474234689 (DLC) 2015019647 (OCoLC)912382772 |
| spellingShingle | Cooking technology : transformations in culinary practice in Mexico and Latin America / 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. Food habits Latin America. Food habits Mexico. Cooking Social aspects Latin America. Cooking Social aspects Mexico. Habitudes alimentaires Amérique latine. Habitudes alimentaires Mexique. Social & cultural anthropology, ethnography. bicssc Food & beverage technology. bicssc Food & society. bicssc SOCIAL SCIENCE Customs & Traditions. bisacsh Cooking Social aspects fast Food habits fast |
| title | Cooking technology : transformations in culinary practice in Mexico and Latin America / |
| title_auth | Cooking technology : transformations in culinary practice in Mexico and Latin America / |
| title_exact_search | Cooking technology : transformations in culinary practice in Mexico and Latin America / |
| title_full | Cooking technology : transformations in culinary practice in Mexico and Latin America / edited by Steffan Igor Ayora-Diaz. |
| title_fullStr | Cooking technology : transformations in culinary practice in Mexico and Latin America / edited by Steffan Igor Ayora-Diaz. |
| title_full_unstemmed | Cooking technology : transformations in culinary practice in Mexico and Latin America / edited by Steffan Igor Ayora-Diaz. |
| title_short | Cooking technology : |
| title_sort | cooking technology transformations in culinary practice in mexico and latin america |
| title_sub | transformations in culinary practice in Mexico and Latin America / |
| topic | Food habits Latin America. Food habits Mexico. Cooking Social aspects Latin America. Cooking Social aspects Mexico. Habitudes alimentaires Amérique latine. Habitudes alimentaires Mexique. Social & cultural anthropology, ethnography. bicssc Food & beverage technology. bicssc Food & society. bicssc SOCIAL SCIENCE Customs & Traditions. bisacsh Cooking Social aspects fast Food habits fast |
| topic_facet | Food habits Latin America. Food habits Mexico. Cooking Social aspects Latin America. Cooking Social aspects Mexico. Habitudes alimentaires Amérique latine. Habitudes alimentaires Mexique. Social & cultural anthropology, ethnography. Food & beverage technology. Food & society. SOCIAL SCIENCE Customs & Traditions. Cooking Social aspects Food habits Latin America Mexico |
| work_keys_str_mv | AT ayoradiazsteffanigor cookingtechnologytransformationsinculinarypracticeinmexicoandlatinamerica |