Loading
Loading
Log In

Results

  • Costa Rica
Sort By:  1-4 of 4 (1 page)
Results per page:
         

Cooking techniques as markers of identity and authenticity in Costa Rica’s Afro-Caribbean foodways

Mona Nikolić Lai

Mona Nikolić Lai

Search for publications

Cooking Technology : Transformations in Culinary Practice in Mexico and Latin America

Bloomsbury Academic, 2015

Book chapter

...When learning about the Costa Rican provinces in the third grade of elementary school, the main facts students are taught about Limón are as follows: Limón’s capital is Puerto Limón, Costa Rica’s international harbor on the Atlantic Coast...

Defending National Foodways

Theresa Preston-Werner

Theresa Preston-Werner

Search for publications

Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

...Gallo pinto, the quotidian Costa Rican breakfast dish of rice and beans, appears mundane, both to those who eat it daily and to those who regard it as one among many unmarked elements that constitute the landscape of Costa Rica. The Spanish...

National Cuisine and Regional Identities in Costa Rica

Mona Nikolić

Mona Nikolić

Search for publications

The Emergence of National Food : The Dynamics of Food and Nationalism

Bloomsbury Academic, 2019

Book chapter

...Introduction Debates about global influences on the local food culture in Costa Rica are currently dominated by the fear of global cultural homogenization and the loss of food culture. This fear...

Costa Rica

Theresa Preston-Werner

Theresa Preston-Werner

Search for publications

Food Cultures of the World Encyclopedia Volume 2 : The Americas

© ABC-Clio Inc, 2011

Encyclopedia entry

...Overview Costa Rica is located at the crossroads of three distinct geographic regions: Mexico and Central America, South America, and the Caribbean. Costa Rican foodways have transformed over time...