Taste Politics And Identities In Mexican Food

"This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices."--Bloomsbury Publishing.

This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices.

The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.

This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a "food democracy" in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium “Making Food in Human and Natural History”, which took place on March 18 and 19, 2019, in Osaka, Japan.

This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices.

Capturing the important place and power role that culture plays in the decision-making process of migration, this Handbook looks at human movement outside of a vacuum; taking into account the impact of family relationships, access to resources, and security and insecurity at both the points of origin and destination.

"This volume explores the roots of traditional Oaxacan food, how it has evolved from its Mixtec origins, and how some traditions exist today; the essays included were written by archaeologists, ethnohistorians, anthropologists, and others with an interest in traditional Oaxacan food"--

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 dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from 'Mexican' cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.