Cooking technology
Subtitle: transformations in culinary practice in Mexico and Latin America
By: edited by Steffan Igor Ayora-Diaz
Publisher: Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc.
Published: 2016
Language: eng
Number of pages: 196
ISBN-13: 9781474234689
Copyright date: 2016
Subjects: Food habits; Cooking
Description: 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.--
Notes: Includes bibliographical references and index.
Table of contents: title: Introduction. The meanings of cooking and the kitchen: negotiating techniques and technologies / Steffan Igor Ayora-Diaz; title: Part 1. Refiguring the past, rethinking the present; title: 1. Grinding and cooking: an approach to Mayan culinary technology / Lilia Fernández-Souza; title: 2. Technology and culinary affectivity among the Ch'orti' Maya of eastern Guatemala / Julián López García and Lorenzo Mariano Juárez; title: 3. From bitter root to flat bread: technology, food, and culinary transformations of cassava in the Venezuelan Amazon / Hortensia Caballero-Arias; title: 4. Technologies and techniques in rural Oaxaca's Zapotec kitchens / Claudia Rocío Magaña González; title: Part 2. Transnational and translocal meanings; title: 5. The Americanization of Mexican food and change in cooking techniques, technologies, and knowledge / Margarita Calleja Pinedo; title: 6. Home kitchens: techniques, technologies, and the transformation of culinary affectivity in Yucatán / Steffan Igor Ayora-Diaz; title: 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; title: 8. Changing cooking styles and challenging cooks in Brazilian kitchens / Jane Fajans; title: 9. Global dimensions of domestic practices: kitchen technologies in Cuba / Anna Cristina Pertierra; title: Part 3. Recreating tradition and newness; title: 10. Recipes for crossing boundaries: Peruvian fusion / Raúl Matta; title: 11. Forms of Colombian cuisine: interpretation of traditional culinary knowledge in three cultural settings / Juliana Duque Mahecha; title: 12. Cooking techniques as markers of identity and authenticity in Costa Rica's Afro-Caribbean foodways / Mona Nikolić.