By Steffan Igor Ayora-Diaz
Focusing on Mexico and Latin the USA, the authors examine negative, rural families in addition to the kitchens of the well-to-do cooks. issues diversity from nation subsidies for standard parts, to the advertising of fusion meals, and the that means of kitchens and cooking in numerous localities, because of humans taking their cooking applied sciences and materials with them to recreate their kitchens in another country. What emerges is a picture of Latin American kitchens as locations the place 'traditional' and 'modern' culinary values are continuously being renegotiated.
The 13 chapters characteristic case reports of parts in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. With contributions from a world variety of major specialists, Cooking Technology fills a big hole within the literature and offers a good creation to the subject for college kids and researchers operating in nutrition experiences, anthropology, background, and Latin American studies.
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Additional resources for Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America
Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America by Steffan Igor Ayora-Diaz
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