This volume brings together 12 case studies of cooking technology in Mexico and Latin America, including tools, instruments, cookbooks and cooks’ magazines, ingredients, appliances, and
electronic media. Sociocultural anthropologists from Latin America, the US, Europe, and Australia examine technology in the past, including the Maya, the Ch’orti’ of Guatemala, Venezuelan
Yanomami, and Zapotec, Istmeño cuisine in Oaxaca; the expression of global-local and translocal connections in the kitchen, including the development of chili con carne in Tex-Mex food, Yucatán
food, techniques and technologies of migrants from Oaxaca in the US, cooking styles and cooks in Brazil, and kitchen technologies in Cuba; and recreating tradition and newness, including the
use of uncommon ingredients by Peruvian celebrity chefs, Colombian foods in different settings, and the Afro-Caribbean community in Costa Rica. Annotation ©2016 Ringgold, Inc., Portland, OR
(protoview.com)
