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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
