Cooking Technology: Transformations In Culinary Practice In Mexico And Latin America

New scientific discoveries, technologies, and techniques often find their way into the space and equipment of domestic and professional kitchens. This book reveals the impact these and the associated broader sociocultural, political, and economic changes have on everyday culinary practices, explaining why people transform--or, indeed, refuse to change--their kitchens and food habits. Focusing on Mexico and Latin America, the authors look at poor, rural households as well as kitchens of the well-to-do and professional chefs. What emerges is an image of Latin American kitchens as places where "traditional" and "modern" culinary values are constantly being renegotiated.-- 9781474234689 1474234682 205 Social Science NOT_MATURE http://books.google.com/books/content?id=5GjQCgAAQBAJ&printsec=frontcover&img=1&zoom=5&source=gbs_api en

• • Author: Steffan Igor Ayora-Diaz
• • Publisher: Bloomsbury Academic
• • Publication Date: Dec 17, 2015
• • Number of Pages: 208 pages
• • Language: English
• • Binding: Hardcover
• • ISBN-10: 1474234682
• • ISBN-13: 9781474234689