Taste, Politics, and Identities in Mexican Food

The book explores the history, archaeology, and anthropology of Mexican taste, examining how it has been created and formed through concepts of taste and how it is adapted and moulded through change and migration. Case studies include Mexico, Israel, and the United States, exploring local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space, and appliances.

Format: Paperback / softback
Length: 240 pages
Publication date: 17 September 2020
Publisher: Bloomsbury Publishing PLC

Mexican Taste: A History, Archaeology, and Anthropology of Mexican Taste is a comprehensive exploration of the history, archaeology, and anthropology of Mexican taste. The book examines 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. The contributors analyze case studies with a focus on Mexico, but also including Israel and the United States, to 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.

One of the key themes of the book is the popularity of Mexican beer in the United States. Jeffrey M. Pilcher explores the history of Mexican beer in the United States, from its early days in the late 19th century to its current status as one of the most popular alcoholic beverages in the country. He examines the factors that have contributed to its popularity, including the cultural and social significance of beer in Mexican society, the marketing strategies used by breweries, and the changing tastes of American consumers.

Another chapter examines the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen. Chapulines are a type of grasshopper that is eaten as a snack in Mexico and other parts of Latin America. The authors explore the cultural and social significance of chapulines, as well as the challenges that they face as a food item. They also discuss the ways in which chapulines are prepared and served, and the different flavors and textures that they can offer.

Steffan Igor Ayora-Diaz investigates the transformations of contemporary Yucatecan gastronomy. Yucatecan cuisine is known for its use of fresh ingredients, such as seafood, fruits, and vegetables, and for its complex flavors. Ayora-Diaz examines the ways in which Yucatecan cuisine has been influenced by globalization, and the ways in which it has responded to these changes. He also discusses the challenges that Yucatecan cuisine faces in the future, such as the loss of traditional knowledge and the impact of climate change.

Richard Wilk provides an afterword to the book. Wilk is a professor of anthropology at the University of California, San Diego, and has written extensively on the history of Mexican food. He discusses the importance of taste in Mexican culture, and the ways in which it has been shaped by social and cultural practices. He also provides some insights into the future of Mexican food, and the ways in which it may continue to evolve.

One of the strengths of Mexican Taste: A History, Archaeology, and Anthropology of Mexican Taste is its interdisciplinary approach. The book brings together experts from a variety of fields, including history, archaeology, and anthropology, to examine the history, archaeology, and anthropology of Mexican taste. This allows for a more comprehensive understanding of the topic, and for the identification of new insights and perspectives.

Another strength of the book is its use of case studies. The book includes case studies from Mexico, Israel, and the United States, which allow for a more detailed examination of the ways in which 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. These case studies provide a wealth of information and insights, and they help to illustrate the complex and multifaceted nature of Mexican taste.

However, there are also some limitations to the book. One of the limitations is that the book is quite long, and it may be difficult for some readers to read. The book also includes a lot of technical information, which may be difficult for some readers to understand. Additionally, the book does not provide a comprehensive overview of Mexican food and drink, and it may be more focused on certain aspects of the topic than others.

Despite these limitations, Mexican Taste: A History, Archaeology, and Anthropology of Mexican Taste is a valuable and informative book. It provides a comprehensive exploration of the history, archaeology, and anthropology of Mexican taste, and it demonstrates how taste itself is shaped through a history of social and cultural practices. The book is well-written and accessible, and it will be of interest to anyone who is interested in Mexican food and culture.

In conclusion, Mexican Taste: A History, Archaeology, and Anthropology of Mexican Taste is a comprehensive exploration of the history, archaeology, and anthropology of Mexican taste. The book examines 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. The contributors analyze case studies with a focus on Mexico, but also including Israel and the United States, to 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. The book is well-written and accessible, and it will be of interest to anyone who is interested in Mexican food and culture.

Weight: 364g
Dimension: 156 x 235 x 12 (mm)
ISBN-13: 9781350183834