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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 NamesOn Sunday, November 4, 1492, three weeks after his first landing in the New World,Christopher Columbus saw lands planted with “faxones and fabas very diverse and different from ours [those of Spain] and two days afterward...

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...

Introduction

Steffan Igor Ayora-Diaz

Steffan Igor Ayora-Diaz is Professor of Anthropology at the Universidad Autonoma de Yucatan, Mexio. 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...

From Teosinte to Maize: The Catastrophic Sexual Transmutation

Hugh H. Iltis

Hugh H. Iltis

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Food History: Critical and Primary Sources Volume 1 : 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...

Grinding and cooking: An approach to Mayan culinary technology

Lilia Fernández-Souza

Lilia Fernández-Souza

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

Bloomsbury Academic, 2015

Book chapter

...Introduction: approaches to Mayan food Food is one of the most essential parts of daily human life. Thinking about what to eat, how to prepare different sorts of ingredients and dishes, who can eat what kind of food and on what...

Transformations in Body and Cuisine in Rural Yucatán, Mexico

Lauren Wynne

Lauren Wynne

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Food and Identity in the Caribbean

Bloomsbury Academic, 2013

Book chapter

...Many twentieth-century ethnographic accounts of the rural Yucatec Maya analyze the accruement of culinary knowledge as a crucial part of the process of socialization by which children become adults (e.g., Gaskins 2003; Greene 2002). Indeed,...

If you don’t use chilies from Oaxaca, is it still tasteof foodpotatomole negro?Shifts in traditional practices, techniques, and ingredients among Oaxacan migrants’ cuisine

Ramona L. Pérez

Ramona L. Pérez

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

Bloomsbury Academic, 2015

Book chapter

...Introduction “Coming home” for me is waking up to the smell of bacon and potatoes frying alongside the aroma of freshly brewed coffee and corn tortillas being heated on a hot cast-iron comal (griddle). I do not know if anyone in our family...

Amaranth

Mary Karasch

Mary Karasch

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...A robust annual herb with seeds as small as mustard seeds, amaranth belongs to the genus Amaranthusof the family Amaranthaceae, with 50 to 60 species scattered throughout the world in wild and domesticated forms. Most are weeds...

Mexico and Highland Central America

John C. Super

John C. Super

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and

Luis Alberto Vargas

Luis Alberto Vargas

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The diversity of the natural environment in Mexico and highland Central America has influenced the development of food and dietary patterns. From the aridity of the great Sonoran Desert in the north, through the temperate basins...

Rice and Beans, a Staple on Even the Most Respectable Mexican Tables

Mari-Jose Amerlinck

Mari-Jose Amerlinck

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Rice and Beans : A Unique Dish in a Hundred Places

Berg, 2012

Book chapter

...Different kinds of beans, of Mesoamerican origin, and rice, of foreign origin, have achieved the status of a common staple in Mexican cuisines, regardless of social class or wealth, and have been omnipresent in everyday and festive meals...