The state of Yucatán 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 ...
表中的内容
List of Figures and Tables
Acknowledgements
Map of Yucatán Peninsula
Introduction: Food and the Postcolonial Politics of Identity
Chapter 1. The Story of Two Peopl...
关于作者
Steffan Igor Ayora-Diaz is Professor of Anthropology at the Facultad de Ciencias Antropológicas, U. Autónoma de Yucatán. He received a Ph D in anthropology from Mc Gill Univ...