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Foodscapes, Foodfields, and Identities in the YucatÁn / Steffan Igor Ayora-Diaz.

By: Material type: TextTextSeries: CEDLA Latin America Studies ; 99Publisher: New York ; Oxford : Berghahn Books, [2012]Copyright date: ©2012Description: 1 online resource (332 p.)Content type:
Media type:
Carrier type:
ISBN:
  • 9780857452207
  • 9780857453341
Subject(s): DDC classification:
  • 394.1250972/65 23
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- Contents -- Illustrations -- Acknowledgments -- Introduction Food and the Post-colonial Politics of Identity -- Chapter 1 The Story of Two Peoples: Mexican and Yucatecan Peoplehood -- Chapter 2 Mérida and the Contemporary Foodscape -- Chapter 3 The Yucatecan Culinary Field and the Naturalization of Taste -- Chapter 4 Cookbooks and the Gastronomic Field: From Minor to Major Codes (and Back) -- Chapter 5 The Gastronomic Field: Restaurants and the Institutionalization of Yucatecan Gastronomy -- Conclusion Food and Identities in Post-national Times -- Notes -- Glossary of Recipes -- Cookbook References -- References -- Index
Summary: The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from “Mexicans.” This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from ‘Mexican’ cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780857453341

Frontmatter -- Contents -- Illustrations -- Acknowledgments -- Introduction Food and the Post-colonial Politics of Identity -- Chapter 1 The Story of Two Peoples: Mexican and Yucatecan Peoplehood -- Chapter 2 Mérida and the Contemporary Foodscape -- Chapter 3 The Yucatecan Culinary Field and the Naturalization of Taste -- Chapter 4 Cookbooks and the Gastronomic Field: From Minor to Major Codes (and Back) -- Chapter 5 The Gastronomic Field: Restaurants and the Institutionalization of Yucatecan Gastronomy -- Conclusion Food and Identities in Post-national Times -- Notes -- Glossary of Recipes -- Cookbook References -- References -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from “Mexicans.” This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from ‘Mexican’ cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 25. Jun 2024)