Taste, Politics, and Identities in Mexican Food (Paperback Book)

Taste, Politics, and Identities in Mexican Food (Paperback Book)

Bloomsbury Publishing PLC

Explore the intricate relationship between taste, politics, and identity in Mexican cuisine with this comprehensive book. Delve into the history, archaeology, and anthropology of Mexican food, understanding how contemporary identities are shaped by taste and influenced by change and migration. This book features case studies focusing on Mexico, as well as Israel and the United States. Contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space, and appliances all shape the taste of Mexican food and drink. Key chapters include: An exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher; An examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen; An investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz; and an afterword from Richard Wilk. This insightful work demonstrates how taste itself is shaped through a history of social and cultural practices. Summary: Taste, Politics, and Identities in Mexican Food, by Steffan Igor Ayora-Diaz (Anthology Editor), published by Bloomsbury Publishing PLC. This paperback book is in English and contains 240 pages, exploring the cultural and political dimensions of Mexican cuisine.

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