Cooking technology
transformations in culinary practice in Mexico and Latin America
by Steffan Igor Ayora Díaz
- 0 Ratings
- 0 Want to read
- 0 Currently reading
- 0 Have read
New scientific discoveries, technologies, and techniques often find their way into the space and equipment of domestic and professional kitchens. This book reveals the impact these and the associated broader sociocultural, 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 kitchens of the well-to-do and professional chefs. What emerges is an image of Latin American kitchens as places where "traditional" and "modern" culinary values are constantly being renegotiated.--
Check nearby libraries
Buy this book
Subjects
Food habits, Cooking, Cooking, latin american, Social aspectsPlaces
Latin America, MexicoShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
|---|---|
1
Cooking technology: transformations in culinary practice in Mexico and Latin America
2016
in English
1474234682 9781474234689
|
aaaa
Libraries near you:
WorldCat
|
Book Details
Table of Contents
Edition Notes
Includes bibliographical references and index.
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?
| December 20, 2022 | Edited by MARC Bot | import existing book |
| September 18, 2021 | Edited by ImportBot | import existing book |
| May 24, 2019 | Created by MARC Bot | import new book |