Los Espacios De La Cocina Mexicana

The links between religion and food have been known for centuries, and yet we rarely examine or understand the nature of the relationship between food and spirituality, or food and sin. Drawing on literature, politics, and philosophy as well as theology, this book unlocks the role food has played within religious tradition. A fascinating book tracing the centuries-old links between theology and food, showing religion in a new and intriguing light Draws on examples from different religions: the significance of the apple in the Christian Bible and the eating of bread as the body of Christ; the eating and fasting around Ramadan for Muslims; and how the dietary laws of Judaism are designed to create an awareness of living in the time and space of the Torah Explores ideas from the fields of literature, politics, and philosophy, as well as theology Takes seriously the idea that food matters, and that the many aspects of eating – table fellowship, culinary traditions, the aesthetic, ethical and political dimensions of food – are important and complex, and throw light on both religion and our relationship to food

Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence-including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space-to identify signs of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Collects recipes from the different cultures of Mexico and celebrates their many differences and variations, from poblano chiles in Mexico City to marinated steamed fish in Oaxaca and Mayan-inspired roasted pork.

Cocina, nostalgia y etnicidad son los ingredientes principales de este libro. A través de una mirada etnográfica al interior de diversas cocias de restaurantes mexicanos en Estados Unidos, el autor examina las prácticas y los discursos de los mexicanos que trabajan como cocineros en Estados Unidos y explica cómo estas personas son capaces de vincularse con México a través de la labor culinaria. En este trabajo se muestra cómo el cocinar en un contexto migrante puede hacer que los recuerdos vayan más allá de la añoranza para convertirse en un tipo de agencia que dictamina las relaciones e interacciones que suceden en estos escenarios; cómo el poner en común las distintas formas de práctica culinaria reestructura las relaciones con las comunidades de origen, así como con otros sujetos en circunstancias migratorias similares; y cómo la nacionalización de los sabores caseros, entre otros procesos sociales que pueden visibilizarse en el interior de las cocinas, puede entenderse como una manera performativa de caracterizar la etnicidad mexicana en Estados Unidos.

The authors, a diverse group of indigenous and non-native scholars and environmental activists, address urgent questions facing indigenous communities as they struggle with threats to their own sovereignty, increased market and media globalization, and the conservation of endangered bioregions.