Food culture in Central America
By: Michael R. McDonald.
Series: Food culture around the world
Publisher: Greenwood Press
Published: 2009
Place of publication: Santa Barbara, CA
Language: eng
Number of pages: 173
ISBN-13: 9780313347672; 9780313347689
Subjects: Cookery -- Central America; Food habits -- Central America
Description: From the Publisher: Food Culture in Central America illustrates the unique foodways of the region in depth-and in English-for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings-street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including Christmas, Semana Santa, and Quincineras. Author Michael R. McDonald emphasizes the living process of "metatezation," referring to the use of the traditional metate, a stone platform used to grind ingredients, resulting in the unique flavors and textures of the cuisines. The process echoes the concept of "mestizaje," the intense hybrid mixture of identities throughout Latin America, which is also explained.
Notes: Includes bibliographical references and index.
Table of contents: title: Timeline; title: Historical overview; title: Ingredients; title: Cooking; title: Typical meals; title: Eating out; title: Special occasions; title: Diet and health; title: Glossary; title: Resource guide.