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"Cooking Mexico."
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Foodscapes, foodfields, and identities in Yucatán (Latin America studies)
The state of Yucatan 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.
eBook
Culinary art and anthropology
Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.
eBook
Mexico : a culinary quest
Chronicling a journey across some of the country's most picturesque states in more than 100 entertaining, informative profiles, Mexico: A Culinary Quest captures the essence and spirit of Mexican food history as well as a wide range of contemporary cooking styles. The lively texts are accompanied by more than 1000 specially commissioned photographs celebrating not only the cuisine but also the rich culture of which it is part. While food is at its heart, the lure of Mexico: A Culinary Quest is not just the featured personalities but their tables, menus, local specialties, kitchens, and the country's magnificent settings and landscape. From Yucatâan to Baja California, Michoacâan to Tabasco, Nueva Leâon to Chiapas, Mexico: A Culinary Quest traces long-standing cultural traditions through food, placing history at the center of the Mexican people's culinary journey across time. The profiles therefore represent a cross-section of both walks of life and social classes: nuns; grandes dames; campesinos; barrio residents; creatives in the arts, architecture, music, film, and media; businesspeople-and, of course, great chefs. From famous watering holes to local holes in the wall, Mexico: A Culinary Quest is a voyage in search of the soul of Mexico through the medium of food.
BOOK
Eating grasshoppers : chapulines and the women who sell them
\"Entomophagy (the eating of insects) is an ancient practice that is still common in many parts of the world. One of the best-known examples is in Oaxaca, where grasshoppers, known as chapulines, are harvested in summer and fall, toasted, and enjoyed year-round. As Oaxaca has become a popular destination for tourists, especially food tourists, the consumption and market for chapulines has evolved. Jeff Cohen's manuscript argues that understanding chapulines requires seeing them as a food source, a cultural symbol, and an economic engine. Part I: Approaching Chapulines introduces the women at the heart of this study and documents how they harvest, prepare, and consume grasshoppers. Part II: Eating and Thinking Chapulines moves to how other people consume chapulines. For many Oaxacans, especially those in the Central Valleys, chapulines are a regular part of the diet, a food that is highly anticipated every year, as discussed in chapter three. Chapter four documents how tourists approach chapulines. Those who try chapulines are usually looking for an experience, something to \"connect\" them with the \"real\" Oaxaca, rather than a meal. Part III: Marketing Chapulines follows the women (whom Cohen calls \"chapulineras\") as they carry chapulines to the marketplace. As with markets everywhere, COVID-19 was a massive disruption, but the chapulineras created a touchless economy that allowed for continued production even as markets closed and most communities isolated in place. If tourists see chapulineras as poor, rural, Indigenous women who are struggling to make ends meet, these chapters contradict that assumption and reveal the entrepreneurial energy that they bring to the marketplace. A conclusion expands on the text to consider the broader world of food studies and asks why anyone would eat a bug\"-- Provided by publisher.
BOOK
Patterns of Stove Use in the Context of Fuel–Device Stacking: Rationale and Implications
The implementation of clean fuel and stove programs that achieve sustained use and tangible health, environmental, and social benefits to the target populations remains a key challenge. Realization of these benefits has proven elusive because even when the promoted fuels-stoves are used in the long term they are often combined (i.e., “stacked”) with the traditional ones to fulfill all household needs originally met with open fires. This paper reviews the rationale for stacking in terms of the roles of end uses, cooking tasks, livelihood strategies, and the main patterns of use resulting from them. It uses evidence from case studies in different countries and from a 1-year-long field study conducted in 100 homes in three villages of Central Mexico; outlining key implications for household fuel savings, energy use, and health. We argue for the implementation of portfolios of clean fuels, devices and improved practices tailored to local needs to broaden the use niches that stove programs can cover and to reduce residual open fire use. This allows to integrate stacking into diagnosis tools, program monitoring, evaluation schemes, and implementation strategies and establish critical actions that researchers and project planners can consider when faced with actual or potential fuel-device stacking.
Journal Article
Children’s Respiratory Health After an Efficient Biomass Stove (Patsari) Intervention
Household use of fuelwood represents a socio-ecological condition with important health effects mainly in rural areas from developing countries. One approach to tackle this problem has been the introduction of efficient wood-burning chimney stoves. The aim of this study was to assess the impact of the introduction of Patsari stoves on the respiratory health of young children in highlands Michoacán, Mexico. A total of 668 households in six rural communities in a fuelwood using region were selected and randomized to receive an improved stove (Patsari) or rely entirely on the traditional wood fire until the end of the follow-up including 10 monthly visits. Adherence to the intervention was variable over the follow-up time. The actual use of the Patsari stove as reported by the mother showed a protective effect mainly on the upper and lower respiratory infection duration (IRR URI 0.79, 95% CI 0.70–0.89, and LRI 0.41, 95% CI 0.21–0.80) compared to households that used only an open fire. Fewer days of child’s ill health represents saved time for the woman and avoided disease treatment costs for the family, as well as a decrease in public health costs due to a reduction in the frequency of patient visits.
Journal Article