Mesquite pods to mezcal 10,000 years of Oaxacan cuisines
"This volume explores the roots of traditional Oaxacan food, how it has evolved from its Mixtec origins, and how some traditions exist today; the essays included were written by archaeologists, ethnohistorians, anthropologists, and others with an interest in traditional Oaxacan food"--
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| Weitere Verfasser: | , , |
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| Format: | Buch |
| Sprache: | English |
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Austin, TX
University of Texas Press
2024
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| Ausgabe: | First edition |
| Schriftenreihe: | Linda Schele series in Maya and pre-Columbian studies
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Inhaltsangabe:
- Foreword: Food and the sacred / Lila Downs
- The making of Oaxacan foodways / Andrea M. Cuéllar, Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King
- Part I. The roots of Oaxacan cuisine. Food from the barranca : a 13,000-year perspective from the Yuzanú drainage of the Mixteca Alta / Aleksander Borejsza, Arthur Joyce, and Jon C. Lohse ; Archaic-period MRG-6 and the deep culinary roots of Oaxacan cuisine / Shanti Morell-Hart and Éloi Bérubé ; The cooked, the burned, and the modified : early formative cuisines and human-animal relations in the Mixteca Alta / Víctor E. Salazar Chávez and Jeffrey P. Blomster
- Part II. Oaxaca foodways in economic and spiritual life. Perspectives on dietary variability in the Classic-period Valley of Oaxaca / Gary M. Feinman and Linda M. Nicholas ; Eating in the city : investigating the dietary impact of urban life in ancient Oaxaca / Verónica Pérez Rodríguez ; Nourishing the ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic periods / Robert Markens and Cira Martínez López ; Foodways and diet in the prehispanic Mixteca Alta : ceramic and isotope analyses of the Tomb 1 burial in Nduatiucu (San Felipe Ixtapa, Teposcolula) / Jennifer Saumur and Aurélie Manin
- Part III. Disrupted, innovated, and resilient cuisines. Foregrounding food : Mixtec cuisine, identity, and ritual at Tututepec, Oaxaca / Marc N. Levine and Kathryn Puseman ; Preserving Oaxacan foodways in the face of conquest : a seed bank in the Nejapan Sierra Sur / Stacie M. King and Shanti Morell-Hart ; Oaxacan cuisine at Achiutla during the early colonial period : a story of resilience / Éloi Bérubé and Jamie E. Forde
- Part IV. Living culinary traditions. Itacate para el camino : prepared meals for prehispanic and colonial travelers / Nelly M. Robles García ; Isthmus Zapotec food : community, ecology, markets, makers / Anya Peterson Royce ; Maize cuisine on the move in the twenty-first century : persistence and migration of tejate, a traditional Mesoamerican maize and cacao beverage / Daniela Soleri, María del Carmen Castillo Cisernos, Flavio Aragón Cuevas, and David A. Cleveland