Opis: Cooking Technology

New scientific discoveries, technologies and techniques often find their way into the space and equipment of domestic and professional kitchens. Using approaches based on anthropology, archaeology and history, Cooking Technology reveals the impact these and the associated broader socio-cultural, 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 the kitchens of the well-to-do and professional chefs. Topics range from state subsidies for traditional ingredients, to the promotion of fusion foods, and the meaning of kitchens and cooking in different localities, as a result of people taking their cooking technologies and ingredients with them to recreate their kitchens abroad. What emerges is an image of Latin American kitchens as places where 'traditional' and 'modern' culinary values are constantly being renegotiated. The thirteen chapters feature case studies of areas in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. With contributions from an international range of leading experts, Cooking Technology fills an important gap in the literature and provides an excellent introduction to the topic for students and researchers working in food studies, anthropology, history, and Latin American studies.Introduction: The Meanings of Cooking and the Kitchen: Negotiating Techniques and Technologies Steffan Igor Ayora-Diaz, Universidad Autonoma de Yucatan, Mexico Part I: Refiguring the Past, Rethinking the Present 1. Grinding and Cooking: An Approach to Mayan Culinary Technology Lilia Fernandez-Souza, Universidad Autonoma de Yucatan, Mexico 2. Technology and Culinary Affectivity Among the Ch'orti' Maya of Eastern Guatemala Julian Lopez-Garcia, Universidad Nacional de Educacion a Distancia, Spain and Lorenzo Mariano-Juarez, Universidad de Extremadura, Spain 3. From Bitter Root to Flat Bread: Technology, Food and Culinary Transformations of Cassava in the Venezuelan Amazon Hortensia Caballero-Arias, Venezuelan Institute for Scientific Research, Venezuela 4. Technologies and Techniques in Rural Oaxaca's Zapotec Kitchens Claudia Rocio Magana-Gonzalez, University of Guadalajara, Mexico Part II: Transnational and Translocal Meanings 5. The Americanization of Mexican Food and Change in Cooking Techniques,Technologies and Knowledge Margarita Calleja, University of Guadalajara, Mexico 6. Home Kitchens: Techniques, Technologies and the Transformation of Culinary Affectivity in Yucatan Steffan Igor Ayora-Diaz, Universidad Autonoma de Yucatan, Mexico 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. Perez, San Diego State University, USA 8. Changing Cooking Styles and Challenging Cooks in Brazilian Kitchens Jane Fajans, Cornell University, USA 9. Global Dimensions of Domestic Practices: Kitchen Technologies in Cuba Anna Cristina Pertierra, University of Western Sydney, Australia Part III: Recreating Traditions and Newness 10. Recipes for Crossing Boundaries: Peruvian Fusion Raul Matta, University of Gottingen, Germany 11. Ways of Colombian Cuisine: Interpretation of Traditional Culinary Knowledge in Three Cultural Settings Juliana Duque-Mahecha, Cornell University, USA 12. Cooking Techniques as Markers of Identity and Authenticity in Costa Rica's Afro-Caribbean Foodways Mona Nikolic, Free University of Berlin, Germany Afterword Carole Counihan, Millersville University, USA Index

Szczegóły: Cooking Technology

Tytuł: Cooking Technology
Producent: Bloomsbury Professional Ltd
ISBN: 9781474234689
Rok produkcji: 2015
Ilość stron: 208
Oprawa: Twarda
Waga: 0.49 kg

Recenzje: Cooking Technology