The state of Yucatin 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 OC Mexicans.OCO This book examines the
politics surrounding regional cuisine, as the author argues that
Yucatecan gastronomy has been created and promoted in an effort to
affirm the identity of a regional people and to oppose the
hegemonic force of central Mexican cultural icons and forms. In
particular, Yucatecan gastronomy counters the homogenizing drive of
a national cuisine based on dominant central Mexican appetencies
and defies the image of Mexican national cuisine as rooted in
indigenous traditions. Drawing on post-structural and postcolonial
theory, the author proposes that Yucatecan gastronomy - having
successfully gained a reputation as distinct and distant from
OCyMexicanOCO cuisine - is a bifurcation from regional culinary
practices. However, the author warns, this leads to a double,
paradoxical situation that divides the nation: while a national
cuisine attempts to silence regional cultural diversity, the
fissures in the project of a homogeneous regional identity are
|Country of origin:
||Cedla Latin America Studies
Steffan Igor Ayora Diaz
||Electronic book text - Windows
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!