LEADER 00000cam a2200865 a 4500 001 ocn793996629 003 OCoLC 005 20220114043859.0 006 m o d 007 cr |n|---||||| 008 120521s2012 nyu ob 001 0 eng d 016 7 018403373|2Uk 019 798207507|a817078350|a860463619|a959426947|a1042948292 |a1043674343|a1066600166|a1076647491|a1081218306 |a1148120934|a1152980789|a1153544040|a1176304339 |a1228593981 020 9780857453341|q(electronic book) 020 0857453343|q(electronic book) 020 |z1280496525 020 |z9781280496523 020 |z0857452207 020 |z9780857452207 028 02 EB00825489|bRecorded Books 035 (OCoLC)793996629|z(OCoLC)798207507|z(OCoLC)817078350 |z(OCoLC)860463619|z(OCoLC)959426947|z(OCoLC)1042948292 |z(OCoLC)1043674343|z(OCoLC)1066600166|z(OCoLC)1076647491 |z(OCoLC)1081218306|z(OCoLC)1148120934|z(OCoLC)1152980789 |z(OCoLC)1153544040|z(OCoLC)1176304339|z(OCoLC)1228593981 037 22573/ctt7j1jjq|bJSTOR 040 EBLCP|beng|epn|cEBLCP|dOCLCQ|dCDX|dIDEBK|dN$T|dE7B|dOCLCQ |dDEBSZ|dOCLCQ|dYDXCP|dOCLCQ|dOCLCO|dNLE|dEUX|dJSTOR |dOCLCF|dOCLCQ|dIOG|dCOCUF|dSTF|dCUY|dMERUC|dZCU|dICG|dINT |dK6U|dLOA|dVT2|dU3W|dOCLCQ|dUKMGB|dWYU|dLVT|dTKN|dCUS |dOCLCQ|dDKC|dOCLCQ|dUKCRE|dMM9|dRECBK|dYDX|dOCLCO|dOCLCQ 043 n-mx--- 049 RIDW 050 4 GT2853.M6 072 7 SOC|x005000|2bisacsh 072 7 CKB|x056000|2bisacsh 072 7 JFCV|2bicssc 072 7 SOC002010|2bisacsh 072 7 SOC055000|2bisacsh 082 04 394.1/25/097265 090 GT2853.M6 100 1 Ayora Díaz, Steffan Igor,|0https://id.loc.gov/authorities/ names/n97070468|eauthor. 245 10 Foodscapes, foodfields, and identities in Yucatán / |cSteffan Igor Ayora-Diaz. 264 1 New York :|bBerghahn Books,|c[2012] 264 4 |c©2012 300 1 online resource. 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 347 data file 490 1 CEDLA Latin America Studies ;|v99 504 Includes bibliographical references and index. 505 0 Introduction : Food and the post-colonial politics of identity -- The story of two peoples : Mexican and Yucatecan peoplehood -- Mérida and the contemporary foodscape -- The Yucatecan culinary field and the naturalization of taste -- Cookbooks and the gastronomic field : from minor to major codes (and back) -- The gastronomic field : restaurants and the institutionalization of Yucatecan gastronomy -- Conclusion : Food and identities in post-national times. 520 The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from "Mexicans." This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on d. 588 0 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|zMexico|zYucatán (State)|0https://id.loc.gov/ authorities/names/n79118064-781 650 0 Food preferences|0https://id.loc.gov/authorities/subjects/ sh85050304|zMexico|zYucatán (State)|0https://id.loc.gov/ authorities/names/n79118064-781 650 0 Cooking, Mexican.|0https://id.loc.gov/authorities/subjects /sh85031866 650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 650 7 Food preferences.|2fast|0https://id.worldcat.org/fast/ 930981 650 7 Cooking, Mexican.|2fast|0https://id.worldcat.org/fast/ 1753395 650 7 SOCIAL SCIENCE/Customs & Traditions.|2bisacsh 650 7 COOKING/Regional & Ethnic/Mexican.|2bisacsh 650 7 SOCIAL SCIENCE|xAnthropology|xCultural.|2bisacsh 650 7 Manners and customs.|2fast|0https://id.worldcat.org/fast/ 1007815 650 7 Ess- und Trinksitte.|2gnd 650 7 Kochen.|2gnd 650 7 Ernährung.|2gnd 650 7 Soziale Identität.|2gnd 651 0 Yucatán (Mexico : State)|0https://id.loc.gov/authorities/ names/n79118064|xSocial life and customs.|0https:// id.loc.gov/authorities/subjects/sh2001008851 651 7 Mexico|zYucatán (State)|2fast|0https://id.worldcat.org/ fast/1330523 651 7 Yucatán.|2gnd 655 4 Electronic books. 776 08 |iPrint version:|aAyora-Diaz, Steffan Igor.|tFoodscapes, Foodfields, and Identities in Yucatán.|dNew York : Berghahn Books, ©2012|z9780857452207 830 0 Latin America studies ;|0https://id.loc.gov/authorities/ names/n84739796|v99. 856 40 |uhttps://rider.idm.oclc.org/login?url=https:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=456535|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 |d20220127|cEBSCO|tEBSCOebooksacademic NEW 6019|lridw 994 92|bRID