| Description |
1 online resource (v, 205 pages). |
| Series |
Rowman & Littlefield studies in food and gastronomy
|
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Studies in food and gastronomy.
|
| Bibliography |
Includes bibliographical references (pages 185-196) and index. |
| Summary |
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. |
| 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. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Mayas -- Food -- History.
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Maya cooking -- History.
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COOKING -- Regional & Ethnic -- Central American & South American. |
|
Maya cooking |
|
Mayas -- Food |
| Genre/Form |
History
|
| Added Author |
Anderson, E. N. (Eugene Newton), Jr., 1941- author. https://id.oclc.org/worldcat/entity/E39PBJhMkWyGFJFG3VCfGqgtKd
|
| Added Title |
K'oben : 3000 years of the Maya hearth |
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K'oben : three thousand years of the Maya hearth |
|
3000 years of the Maya hearth |
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Three thousand years of the Maya hearth |
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3,000 years of the Maya hearth |
| Other Form: |
Print version: K'oben Lanham : Rowman & Littlefield, [2017] 1442255250 (DLC) 2017470580 |
| ISBN |
9781442255265 ebook |
|
1442255269 |
|
1442255250 (cloth ; alkaline paper) |
|
9781442255258 (cloth ; alkaline paper) |
|
978144225265 (electronic) |
|
