TY - CHAP TI - Cooking techniques as markers of identity and authenticity in Costa Rica’s Afro-Caribbean foodways AU - Lai, Mona Nikolić A2 - Ayora-Diaz, Steffan Igor T2 - Cooking Technology : Transformations in Culinary Practice in Mexico and Latin America ET - 1 SP - 167 EP - 180 PY - 2015/// PB - Bloomsbury Academic CY - London SN - 978-1-4742-3471-9 UR - https://www.bloomsburyfoodlibrary.com/encyclopedia-chapter?docid=b-9781474234719&tocid=b-9781474234719-chapter12 DB - Bloomsbury Food Library 2019 Annual Update~Bloomsbury Food Library 2020 Annual Update~Bloomsbury Food Library~Bloomsbury Food Library 2021 Annual Update~Bloomsbury Food Library 2022 Annual Update~Bloomsbury Food Library 2023 Annual Update~Global Food Histories~Food Sustainability and Security~Global Food Histories Update 2023~Bloomsbury Food Library 2024 Annual Update~Global Food Cultures~ LA - en Y2 - 2024/3/28/ ER -