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  • Mexico
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From Teosinte to Maize: The Catastrophic Sexual Transmutation

Hugh H. Iltis

Hugh H. Iltis

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Food History: Critical and Primary Sources : Origins

Bloomsbury Academic, 2014

Book chapter

...A commonly accepted aspect of Darwinian evolution by natural selection is the gradual change of species over time. This has been challenged recently by the view that basic structural change occurs during a rapid macroevolutionary phase...

A Touch of Pre-Columbian Maya Flavor

Lilia Fernández Souza

Lilia Fernández Souza

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Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic, 2019

Book chapter

...Archaeology, food, politics, and the senses Archaeology is an anthropological discipline that studies the past through material evidence. Through archaeological evidence we can debate subsistence, economic, religious, and political...

Consumption, Cannibalism, and Corruption in Jorge Michel Grau’s Somos lo que hay

Stacy Rusnak

Stacy Rusnak

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What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...Jorge Michel Grau’s 2010 film Somos lo que hay (We are what we are) focuses on a modern day cannibalistic family whose patriarch dies in the opening moments of the story, leaving his economically disenfranchised family the burden...

The Cookbook in Mexico: A Founding Document of the Modern Nation

Sarah Bak-Geller Corona

Sarah Bak-Geller Corona

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

Bloomsbury Academic, 2019

Book chapter

...Introduction The language of food played a pioneering role in forming national identities, and even anticipated political and legislative language in reference to the concept mexicano. It is worth noting...

Diffused Palates: The Evolution of Culinary Tastes of Jewish Mexicans Living in Israel

Paulette Kershenovich Schuster

Paulette Kershenovich Schuster

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Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic, 2019

Book chapter

...Introduction A well-trained and refined palate can taste and differentiate ingredients and impeccably discern varying spectrums of flavors in dishes. There are many elements that are not taught or determined by physiology that can...

Introduction

Steffan Igor Ayora-Diaz

Steffen Igor Ayora-Diaz is Professor of Anthropology at the Universidad Autonoma de Yucatan, Mexico. He was formerly President of the Society for Latin American and Caribbean Anthropology. He is author of Foodscapes, Foodfields and Idenitities in Yucatan (2012), and editor of Cooking Technology (2016). Author affiliation details are correct at time of print publication.

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

Bloomsbury Academic, 2015

Book chapter

...Various studies have demonstrated the importance of food and its multiple meanings for establishing social and communal ties, as well as its use as a tool to mark the boundaries between groups of people (e.g., Ayora-Diaz 2012; Counihan...

Beans, Peas, and Lentils

Lawrence Kaplan

Lawrence Kaplan

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The Names On Sunday, November 4, 1492, three weeks after his first landing...

Introduction: Matters of Taste: The Politics of Food and Identity in Mexican Cuisines

Steffan Igor Ayora-Diaz

Steffen Igor Ayora-Diaz is Professor of Anthropology at the Universidad Autonoma de Yucatan, Mexico. He was formerly President of the Society for Latin American and Caribbean Anthropology. He is author of Foodscapes, Foodfields and Idenitities in Yucatan (2012), and editor of Cooking Technology (2016). Author affiliation details are correct at time of print publication.

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Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic, 2019

Book chapter

...From flavor to taste When Jean Anthelme Brillat-Savarin published The Physiology of Taste in the early nineteenth century, he had a more complex vision of the sources of taste than the one developed later during...

Postface: Is there Mexican Food? Taste and the Politics of Cultural Identity

Richard Wilk

Richard Wilk is Distinguished Professor in the Department of Anthropology at Indiana University, USA. His publications include Home Cooking in the Global Village (2006), and Rice and Beans (2012). Author affiliation details are correct at time of print publication.

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Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic, 2019

Book chapter

...Authenticity The chapters in this collection make it clear that there is no such thing as “Mexican food,” given a long and complex history; the dramatic environmental, cultural, and culinary diversity of the country; and the vast...

Home kitchens: Techniques, technologies, and the transformation of culinary affectivity in Yucatán

Steffan Igor Ayora-Diaz

Steffen Igor Ayora-Diaz is Professor of Anthropology at the Universidad Autonoma de Yucatan, Mexico. He was formerly President of the Society for Latin American and Caribbean Anthropology. He is author of Foodscapes, Foodfields and Idenitities in Yucatan (2012), and editor of Cooking Technology (2016). Author affiliation details are correct at time of print publication.

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

Bloomsbury Academic, 2015

Book chapter

...Introduction: Changing food, shifting affects If you ask a Yucatecan what Yucatecan food is, he or she may be inclined to list a few or many ingredients or the dishes in which they are used, giving the impression...