Native Crops in Latin America, Kocabiyikoglu, Zeki Ugurata (TOBB Economy and Technology University, Turkey.)

Название: Taste, Politics, and Identities in Mexican Food
ISBN: 1350066672 ISBN-13(EAN): 9781350066670
Издательство: Bloomsbury Academic
Рейтинг:
Цена: 116160.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration. Drawing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities; the global market of gastronomic tourism; and historic transformations in trade, production, the kitchen space, and appliances; shape the taste of Mexican food and drink.

Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey 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. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices. In addition, they look at how culinary and gastronomic experience is tied to issues of identity politics, as well as to the global expansion of local cuisines.

Автор: Steffan Igor Ayora-Diaz
Название: Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America
ISBN: 1474234682 ISBN-13(EAN): 9781474234689
Издательство: Bloomsbury Academic
Рейтинг:
Цена: 137280.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: New scientific discoveries, technologies and techniques often find their way into the space and equipment of domestic and professional kitchens. Using approaches based on anthropology, archaeology and history, Cooking Technology reveals the impact these and the associated broader socio-cultural, political and economic changes have on everyday culinary practices, explaining why people transform - or, indeed, refuse to change - their kitchens and food habits.

Focusing on Mexico and Latin America, the authors look at poor, rural households as well as the kitchens of the well-to-do and professional chefs. Topics range from state subsidies for traditional ingredients, to the promotion of fusion foods, and the meaning of kitchens and cooking in different localities, as a result of people taking their cooking technologies and ingredients with them to recreate their kitchens abroad. What emerges is an image of Latin American kitchens as places where 'traditional' and 'modern' culinary values are constantly being renegotiated.

The thirteen chapters feature case studies of areas in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. With contributions from an international range of leading experts, Cooking Technology fills an important gap in the literature and provides an excellent introduction to the topic for students and researchers working in food studies, anthropology, history, and Latin American studies.

Автор: Steffan Igor Ayora-Diaz
Название: Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America
ISBN: 1474294251 ISBN-13(EAN): 9781474294256
Издательство: Bloomsbury Academic
Рейтинг:
Цена: 35890.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: New scientific discoveries, technologies and techniques often find their way into the space and equipment of domestic and professional kitchens. Using approaches based on anthropology, archaeology and history, Cooking Technology reveals the impact these and the associated broader socio-cultural, political and economic changes have on everyday culinary practices, explaining why people transform – or, indeed, refuse to change – their kitchens and food habits. Focusing on Mexico and Latin America, the authors look at poor, rural households as well as the kitchens of the well-to-do and professional chefs. Topics range from state subsidies for traditional ingredients, to the promotion of fusion foods, and the meaning of kitchens and cooking in different localities, as a result of people taking their cooking technologies and ingredients with them to recreate their kitchens abroad. What emerges is an image of Latin American kitchens as places where ‘traditional’ and ‘modern’ culinary values are constantly being renegotiated. The thirteen chapters feature case studies of areas in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. With contributions from an international range of leading experts, Cooking Technology fills an important gap in the literature and provides an excellent introduction to the topic for students and researchers working in food studies, anthropology, history, and Latin American studies.

Название: Taste, politics, and identities in mexican food
ISBN: 1350183830 ISBN-13(EAN): 9781350183834
Издательство: Bloomsbury Academic
Рейтинг:
Цена: 34840.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink.

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. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices.

Автор: Penna, Ana Lucia Barretto
Название: Fermented Foods of Latin America
ISBN: 0367782790 ISBN-13(EAN): 9780367782795
Издательство: Taylor&Francis
Рейтинг:
Цена: 48990.00 T
Наличие на складе: Нет в наличии.

Автор: Penna, Ana Lucia Barretto
Название: Fermented Foods of Latin America
ISBN: 1498738117 ISBN-13(EAN): 9781498738118
Издательство: Taylor&Francis
Рейтинг:
Цена: 224570.00 T
Наличие на складе: Нет в наличии.

Автор: Orville George
Название: Chemical Warfare on America
ISBN: 1641381906 ISBN-13(EAN): 9781641381901
Издательство: Неизвестно
Рейтинг:
Цена: 20190.00 T
Наличие на складе: Невозможна поставка.

Автор: Welker Hans, The Culinary Institute of America (CI
Название: Professional Bread Baking
ISBN: 1118435877 ISBN-13(EAN): 9781118435878
Издательство: Wiley
Рейтинг:
Цена: 71810.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker.

Автор: Morland, Kimberly B. (mount Sinai School Of Medicine, New York, New York, Usa) Karpyn, Allison E. Lehmann, Yael M.
Название: Local food environments
ISBN: 0367464969 ISBN-13(EAN): 9780367464967
Издательство: Taylor&Francis
Рейтинг:
Цена: 54090.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This second edition contains four sections including (1) disparities between local food environments in the United States; (2) effect of restricted local food environments on dietary intake; (3) interventions to local food environment and their impact on communities; and (d) macro-level influence on the development of local food environments.

Автор: Morland, Kimberly B. (Mount Sinai School of Medicine, New York, New York, USA) Lehmann, Yael M. Karpyn, Allison E.
Название: Local Food Environments
ISBN: 0367465078 ISBN-13(EAN): 9780367465070
Издательство: Taylor&Francis
Рейтинг:
Цена: 183750.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This second edition contains four sections including (1) disparities between local food environments in the United States; (2) effect of restricted local food environments on dietary intake; (3) interventions to local food environment and their impact on communities; and (d) macro-level influence on the development of local food environments.

Автор: Owens, Casey M.
Название: Poultry Meat Processing
ISBN: 1420091891 ISBN-13(EAN): 9781420091892
Издательство: Taylor&Francis
Рейтинг:
Цена: 132710.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Barney, Danny
Название: Currants, Gooseberries, and Jostaberries
ISBN: 1560222964 ISBN-13(EAN): 9781560222965
Издательство: Taylor&Francis
Рейтинг:
Цена: 112290.00 T
Наличие на складе: Нет в наличии.