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050 4 GT2853.L29|bC66 2015eb
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082 04 394.1/20972|223
090 GT2853.L29|bC66 2015eb
245 00 Cooking technology :|btransformations in culinary practice
in Mexico and Latin America /|cedited by Steffan Igor
Ayora-Diaz.
264 1 London ;|aNew York, NY :|bBloomsbury Academic, an imprint
of Bloomsbury Publishing, Plc.,|c2016.
264 4 |c©2016
300 1 online resource (viii, 196 pages)
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
504 Includes bibliographical references and index.
505 0 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.
520 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.--|cFrom publisher's description.
588 Description based on print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food habits|0https://id.loc.gov/authorities/subjects/
sh85050275|zLatin America.|0https://id.loc.gov/authorities
/subjects/sh85074879-781
650 0 Food habits|0https://id.loc.gov/authorities/subjects/
sh85050275|zMexico.|0https://id.loc.gov/authorities/names/
n81013960-781
650 0 Cooking|0https://id.loc.gov/authorities/subjects/
sh2010008400|xSocial aspects|0https://id.loc.gov/
authorities/subjects/sh00002758|zLatin America.|0https://
id.loc.gov/authorities/subjects/sh85074879-781
650 0 Cooking|0https://id.loc.gov/authorities/subjects/
sh2010008400|xSocial aspects|0https://id.loc.gov/
authorities/subjects/sh00002758|zMexico.|0https://
id.loc.gov/authorities/names/n81013960-781
650 7 SOCIAL SCIENCE|xCustoms & Traditions.|2bisacsh
650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807
650 7 Cooking|xSocial aspects.|2fast|0https://id.worldcat.org/
fast/1864704
650 7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966
650 7 Social & cultural anthropology, ethnography.|2bicssc
650 7 Food & beverage technology.|2bicssc
650 7 Food & society.|2bicssc
651 7 Latin America.|2fast|0https://id.worldcat.org/fast/1245945
651 7 Mexico.|2fast|0https://id.worldcat.org/fast/1211700
655 0 Electronic books.
700 1 Ayora Díaz, Steffan Igor,|0https://id.loc.gov/authorities/
names/n97070468|eeditor.
776 08 |iPrint version:|tCooking technology.|dLondon, UK ; New
York, NY, USA : Bloomsbury Academic, an imprint of
Bloomsbury Publishing Plc., 2016|z9781474234689|w(DLC)
2015019647|w(OCoLC)912382772
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=1084358|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20211213|cEBSCO|tEBSCOebooksacademic NEW Oct-Nov 5018
|lridw
994 92|bRID
