Sisällön tarjoaa Rocio Carvajal. Rocio Carvajal tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.
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First printed cookbooks and the invention of Mexican food.

48:18
 
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Manage episode 325905530 series 3032190
Sisällön tarjoaa Rocio Carvajal. Rocio Carvajal tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.

Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.

Episode 79

Welcome to the season finale!

In this episode, I discuss how early printed cookbooks in Mexico were tools of cultural propaganda. Through a form of culinary patriotism, cookbooks built the gastronomic identity of a newly independent nation promoting the adoption of behaviours, tastes and manners of the whiter middle and upper classes.

In light of the aggressive exploitation of cultural expressions, contemporary discussions are contesting the dated and monolithic idea of “a Mexican gastronomy” that has erased and silenced the culinary identity and food practices of indigenous communities and ethnic minorities.

Related episodes:

Reading list:

• Ayora-Diaz, Steffan Igor (ed). (2019) Taste, Politics, and Identities in Mexican Food. https://amzn.to/3vmIKd8

• Bak-Geller Corona, Sarah. (2013). “Narrativas deleitosas de la nación. Los primeros libros de cocina en México” (1830-1890).” https://tinyurl.com/y38yjjhb

• Bak-Geller, Sarah; Matta, Raúl y de Suremain, Charles-Édouard. (2019) Patrimonios alimentarios. Entre consensos y tensiones. https://tinyurl.com/y2vl8yon

• Banerjee-Dube, Ishita. (ed). 2016. Cooking Cultures Convergent Histories of Food and Feeling. https://amzn.to/3JOKgtx

• Gaytán Marie Sarita. (2014). “Drinking difference: Race, consumption, and alcohol prohibition in Mexico and the United States.” https://tinyurl.com/y3gwyrzd

• Moreno Botello, Ricardo. (2017). La Cocina en Puebla Tradición y Modernidad de un Patrimonio, Elogio de de La Cocinera Poblana. https://amzn.to/3jLmdRS

………………………………………………………………

Get my books: shorturl.at/kuT34

Book a food tour in Puebla! https://tinyurl.com/ydkthwfu

Newsletter: eepurl.com/cV5AsH

Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc

Instagram: https://www.instagram.com/rocio.carvajalc/

email: hello@passthechipotle.com

web: https://tinyurl.com/yehq8xyq

Youtube: https://tinyurl.com/y9ot9a57

  continue reading

86 jaksoa

iconJaa
 
Manage episode 325905530 series 3032190
Sisällön tarjoaa Rocio Carvajal. Rocio Carvajal tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.

Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator.

Episode 79

Welcome to the season finale!

In this episode, I discuss how early printed cookbooks in Mexico were tools of cultural propaganda. Through a form of culinary patriotism, cookbooks built the gastronomic identity of a newly independent nation promoting the adoption of behaviours, tastes and manners of the whiter middle and upper classes.

In light of the aggressive exploitation of cultural expressions, contemporary discussions are contesting the dated and monolithic idea of “a Mexican gastronomy” that has erased and silenced the culinary identity and food practices of indigenous communities and ethnic minorities.

Related episodes:

Reading list:

• Ayora-Diaz, Steffan Igor (ed). (2019) Taste, Politics, and Identities in Mexican Food. https://amzn.to/3vmIKd8

• Bak-Geller Corona, Sarah. (2013). “Narrativas deleitosas de la nación. Los primeros libros de cocina en México” (1830-1890).” https://tinyurl.com/y38yjjhb

• Bak-Geller, Sarah; Matta, Raúl y de Suremain, Charles-Édouard. (2019) Patrimonios alimentarios. Entre consensos y tensiones. https://tinyurl.com/y2vl8yon

• Banerjee-Dube, Ishita. (ed). 2016. Cooking Cultures Convergent Histories of Food and Feeling. https://amzn.to/3JOKgtx

• Gaytán Marie Sarita. (2014). “Drinking difference: Race, consumption, and alcohol prohibition in Mexico and the United States.” https://tinyurl.com/y3gwyrzd

• Moreno Botello, Ricardo. (2017). La Cocina en Puebla Tradición y Modernidad de un Patrimonio, Elogio de de La Cocinera Poblana. https://amzn.to/3jLmdRS

………………………………………………………………

Get my books: shorturl.at/kuT34

Book a food tour in Puebla! https://tinyurl.com/ydkthwfu

Newsletter: eepurl.com/cV5AsH

Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc

Instagram: https://www.instagram.com/rocio.carvajalc/

email: hello@passthechipotle.com

web: https://tinyurl.com/yehq8xyq

Youtube: https://tinyurl.com/y9ot9a57

  continue reading

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