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Beans, Peas, and Lentils

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

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...

From Teosinte to Maize: The Catastrophic Sexual Transmutation

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...

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...

Grinding and cooking: An approach to Mayan culinary technology

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

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,...
...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...

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

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.

Search for publications

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

Food History: Critical and Primary Sources Volume 2 : 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...

Amaranth

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...