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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

6

... with the growing appropriation of this originally Mexican recipe by Anglophone society in the US. In Chapter 6, Steffan Igor Ayora-Diaz examines the contemporary transformations of urban life in Yucatán, arguing that converging transformations...

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

4

... to Gabriela Vargas-Cetina for her critical revision of this chapter. References S. I. Ayora-Diaz (2012a), Foodscapes, Foodfields and Identities in Yucatán ....

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

4

... of the inhabitants of the region toward a certain food aesthetic (i.e., sensual and multisensorial traits of the meals) (see also Ayora-Diaz 2012a, 2012b). Hence the people of Yucatán have, throughout the twentieth century, progressively...

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

5

... In Chapter 6, “Making and Changing Yucatecan Taste in Yucatán: Innovation and Persistence in Yucatecan Gastronomy,” Steffan I. Ayora-Diaz looks at the effects of both the inclusion of “Mexican Food” in UNESCO’s list of “Humanity’s Intangible...

A Touch of Pre-Columbian Maya Flavor

Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic, 2019

Book chapter

1

... to cities and the limited purchase power of the inhabitants of towns. As argued by Ayora-Diaz (2012, 2017), today Maya food is only one of multiple components of the contemporary Yucatecan kitchen. Some culinary practices can be traced...

The Americanization of Mexican food and change in cooking techniques, technologies, and knowledge

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

Bloomsbury Academic, 2015

Book chapter

0

...Introduction Based on my examination of the documents comprised in the collection Feeding America ( https://www.lib.msu.edu/feedingamericadata/ ), I analyze in this chapter the culinary uses of chili...

The Flavors of Corn: A Unique Combination of Tradition and Nature

Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic, 2019

Book chapter

1

... importance (Johnston and Baumann 2014). In regard to this distinction, Ayora-Díaz (2017) emphasizes a decisive aspect for the creation of flavors that mirrors Bourdieu’s concept of hexis, dealing with public and private spheres. Flavors...

From bitter root to flat bread: Technology, food, and culinary transformations of cassava in the Venezuelan Amazon

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

Bloomsbury Academic, 2015

Book chapter

3

... This paper has benefited from the readings of Krisna Ruette, Erika Wagner, and Felipe Caballero Jr. I would also like to thank the editor, Steffan Igor Ayora-Díaz, for his invitation to contribute to this volume. This paper draws...

Dos Equis and Five Rabbit: Beer and Taste in Greater Mexico

Jeffrey M. Pilcher

Jeffrey M. Pilcher is Professor of History at the University of Toronto, Canada. He is the author of books on food in Mexican and world history, including the prize-winning Que vivan los tamales! Food and the Making of Mexican History, The Sausage Rebellion: Public Health, Private Enterprise and Meat in Mexico City and Food in World History. He is also editor of the Oxford Handbook of the History of Food. 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

1

... Ayora-Díaz (2012) has argued that regional cuisines emerge from a historical process of “naturalization of taste” through the repetition and exchange of recipes, both local and cosmopolitan. Drinking cultures, like regional cuisines, can...

Technologies and techniques in rural Oaxaca’s Zapotec kitchens

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

Bloomsbury Academic, 2015

Book chapter

2

... because it generates affectivity: it evokes feelings (Ayora-Diaz 2014; Pérez 2014). References S. I. Ayora-Diaz (2014), “Estética y tecnología en la cocina meridana.” Pp. 317–341...