Foodscapes, Foodfields, and Identities in Yucatan

By Steffan Igor Ayora-Diaz,

Book cover of Foodscapes, Foodfields, and Identities in Yucatan

Book description

The state of Yucatan 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…

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Why read it?

1 author picked Foodscapes, Foodfields, and Identities in Yucatan as one of their favorite books. Why do they recommend it?

I grew up, like many other Yucatecans, convinced by my family and friends that Yucatecan cuisine is one of the best in the world, and it took many years and an anthropology degree for me to see this as a form of ethnocentrism.

Ayora-Diaz examines and deconstructs this belief, deep-seated in Yucatecans' minds, through his sophisticated study of Yucatecan regionalism through the lens of food and gastronomy.

The author proposes that what is now understood and acknowledged as “Yucatecan food” has been created out of three converging threads: home kitchens, recipe books, and restaurants. Through food, Yucatecans have carved a…

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