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Innehåll tillhandahållet av Rocio Carvajal. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Rocio Carvajal eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.
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First printed cookbooks and the invention of Mexican food.

48:18
 
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Manage episode 325905530 series 3032190
Innehåll tillhandahållet av Rocio Carvajal. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Rocio Carvajal eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

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

……………………………………………….. Sign up to my 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://www.passthechipotle.com/⁠⁠⁠

Youtube: ⁠⁠⁠https://tinyurl.com/y9ot9a57⁠⁠⁠

Bookstand: ⁠⁠⁠https://payhip.com/RocioCarvajal⁠⁠⁠

🎧 Check my other podcast: Hungry Books ⁠⁠⁠https://podfollow.com/hungry-books/view⁠⁠

  continue reading

88 episoder

Artwork
iconDela
 
Manage episode 325905530 series 3032190
Innehåll tillhandahållet av Rocio Carvajal. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av Rocio Carvajal eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

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

……………………………………………….. Sign up to my 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://www.passthechipotle.com/⁠⁠⁠

Youtube: ⁠⁠⁠https://tinyurl.com/y9ot9a57⁠⁠⁠

Bookstand: ⁠⁠⁠https://payhip.com/RocioCarvajal⁠⁠⁠

🎧 Check my other podcast: Hungry Books ⁠⁠⁠https://podfollow.com/hungry-books/view⁠⁠

  continue reading

88 episoder

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