Description
Book SynopsisThe state of Yucatan 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...
Trade Review “This substantial book is the result of years of field and bibliographical research. The author certainly knows what he is talking about, as he is dealing with his own culture…This elaborate and original work brings new elements of reflection not only in the anthropology of food, but in anthropology at large. As a bonus, it is very pleasant to read. I strongly recommend it.” • ERLACS – European Review of Latin American and Caribbean Studies
“Mexicans recently celebrated UNESCO’s recognition of their cooking as an ‘intangible cultural heritage of humanity,’ but who defines the boundaries of a cuisine? Steffan Igor Ayora-Diaz's vivid account of Yucatecan culinary nationalism offers a timely reminder of the hegemonic reach of Mexico’s national cuisine. He also employs valuable theoretical tools for analyzing the historical processes of culinary change that will be of interest to all students of food studies.” • Jeffrey M. Pilcher, University of Minnesota, and author of ¡Que vivan los tamales! Food and the Making of Mexican Identity.
Table of Contents List of Figures and Tables
Acknowledgements
Map of Yucatán Peninsula
Introduction: Food and the Postcolonial Politics of Identity
Chapter 1. The Story of Two Peoples: Mexican and Yucatecan Peoplehood
Chapter 2. Mérida and the Contemporary Foodscape
Chapter 3. The Yucatecan Culinary Field and the Naturalization of taste
Chapter 4. Cookbooks and the Gastronomic Field: From Minor to Major Codes (and Back)
Chapter 5. The Gastronomic Field: Restaurants and the Institutionalization of Yucatecan Gastronomy
Conclusion: Food and Identities in Post-National Times
Glossary of Recipes
Cookbook References
Bibliography
Index
