Food Culture in Central America

Voorkant
ABC-CLIO, 22 jun. 2009 - 173 pagina's

Food Culture in Central America illustrates the unique foodways of the region in depth—and in English—for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings—street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including Christmas, Semana Santa, and Quincineras.

Author Michael R. McDonald emphasizes the living process of "metatezation," referring to the use of the traditional metate, a stone platform used to grind ingredients, resulting in the unique flavors and textures of the cuisines. The process echoes the concept of "mestizaje," the intense hybrid mixture of identities throughout Latin America, which is also explained.

 

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Inhoudsopgave

1 Historical Overview
1
2 Major Foods and Ingredients
27
3 Cooking
67
4 Typical Meals and Cuisine by Region
81
5 Eating Out
97
6 Special Occasions
107
7 Diet and Health
129
Glossary
149
Resource Guide
157
Selected Bibliography
161
Index
165
Copyright

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Over de auteur (2009)

Michael R. McDonald is associate professor of anthropology at Florida Gulf Coast University, Fort Myers, FL.

Bibliografische gegevens