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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...

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 Provost’s Professor of Anthropology and Director of Food Studies at Indiana University. His recent books include Home Cooking in the Global Village (2006) and Fast Food/Slow Food (2006). 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...

Extract from Diet, Health and Status among the Pasión Maya: A Reappraisal of the Collapse

Lori E. Wright

Lori E. Wright

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Food History: Critical and Primary Sources : Classical and Postclassical Eras

Bloomsbury Academic, 2014

Book chapter

...The results of paleodietary and paleopathological investigations in the Pasión provide little support for models that emphasize environmental pressures in the collapse of Classic Maya society. Bone chemical data indicate that Pasión diets...

If you don’t use chilies from Oaxaca, is it still mole 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...

Making and Changing Yucatecan Taste in Yucatán: Innovation and Persistence in Yucatecan Gastronomy

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

...Introduction In 2013, three years after UNESCO’s inclusion of Mexican cuisine in the list of “Humanity’s Intangible Cultural Heritage,” the government of Yucatán declared the food of the state as the region’s cultural heritage...