Mesquite Pods to Mezcal: 10,000 Years of Oaxacan Cuisines
Herausgeber: Pérez Rodriguez, Verónica; King, Stacie M.; Morell-Hart, Shanti
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Mesquite Pods to Mezcal: 10,000 Years of Oaxacan Cuisines
Herausgeber: Pérez Rodriguez, Verónica; King, Stacie M.; Morell-Hart, Shanti
- Gebundenes Buch
New case studies documenting ten thousand years of cuisines across the cultures of Oaxaca, Mexico, from the earliest gathered plants, such as guajes, to the contemporary production of tejate and its health implications.
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New case studies documenting ten thousand years of cuisines across the cultures of Oaxaca, Mexico, from the earliest gathered plants, such as guajes, to the contemporary production of tejate and its health implications.
Produktdetails
- Produktdetails
- Verlag: UNIV OF TEXAS PR
- Seitenzahl: 344
- Erscheinungstermin: 6. Februar 2024
- Englisch
- ISBN-13: 9781477327968
- ISBN-10: 1477327967
- Artikelnr.: 67523417
- Verlag: UNIV OF TEXAS PR
- Seitenzahl: 344
- Erscheinungstermin: 6. Februar 2024
- Englisch
- ISBN-13: 9781477327968
- ISBN-10: 1477327967
- Artikelnr.: 67523417
Verónica Pérez Rodriguez, Shanti Morell-Hart, and Stacie M. King
1. List of Figures
2. List of Tables
3. Foreword. Food and the Sacred (Lila Downs)
4. Acknowledgments
5. Chapter 1. The Making of Oaxacan Foodways (Andrea M. Cuéllar, Verónica
Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King)
6. Part I. The Roots of Oaxacan Cuisine
* Chapter 2. 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)
* Chapter 3. Archaic-Period MRG-6 and the Deep Culinary Roots of
Oaxacan Cuisine (Shanti Morell-Hart and Éloi Bérubé)
* Chapter 4. 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)
7. Part II. Oaxaca Foodways in Economic and Spiritual Life
* Chapter 5. Perspectives on Dietary Variability in the Classic-Period
Valley of Oaxaca (Gary M. Feinman and Linda M. Nicholas)
* Chapter 6. Eating in the City: Investigating the Dietary Impact of
Urban Life in Ancient Oaxaca (Verónica Pérez Rodríguez)
* Chapter 7. Nourishing the Ancestors among the Zapotecs of the Valley
of Oaxaca during the Late Classic and Postclassic Periods (Robert
Markens and Cira Martínez López)
* Chapter 8. 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)
8. Part III. Disrupted, Innovated, and Resilient Cuisines
* Chapter 9. Foregrounding Food: Mixtec Cuisine, Identity, and Ritual
at Tututepec, Oaxaca (Marc N. Levine and Kathryn Puseman)
* Chapter 10. Preserving Oaxacan Foodways in the Face of Conquest: A
Seed Bank in the Nejapan Sierra Sur (Stacie M. King and Shanti
Morell-Hart)
* Chapter 11. Oaxacan Cuisine at Achiutla during the Early Colonial
Period: A Story of Resilience (Éloi Bérubé and Jamie E. Forde)
9. Part IV. Living Culinary Traditions
* Chapter 12. Itacate para el Camino: Prepared Meals for Prehispanic
and Colonial Travelers (Nelly M. Robles García)
* Chapter 13. Isthmus Zapotec Food: Community, Ecology, Markets, Makers
(Anya Peterson Royce)
* Chapter 14. 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)
10. Contributors
11. Index
2. List of Tables
3. Foreword. Food and the Sacred (Lila Downs)
4. Acknowledgments
5. Chapter 1. The Making of Oaxacan Foodways (Andrea M. Cuéllar, Verónica
Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King)
6. Part I. The Roots of Oaxacan Cuisine
* Chapter 2. 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)
* Chapter 3. Archaic-Period MRG-6 and the Deep Culinary Roots of
Oaxacan Cuisine (Shanti Morell-Hart and Éloi Bérubé)
* Chapter 4. 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)
7. Part II. Oaxaca Foodways in Economic and Spiritual Life
* Chapter 5. Perspectives on Dietary Variability in the Classic-Period
Valley of Oaxaca (Gary M. Feinman and Linda M. Nicholas)
* Chapter 6. Eating in the City: Investigating the Dietary Impact of
Urban Life in Ancient Oaxaca (Verónica Pérez Rodríguez)
* Chapter 7. Nourishing the Ancestors among the Zapotecs of the Valley
of Oaxaca during the Late Classic and Postclassic Periods (Robert
Markens and Cira Martínez López)
* Chapter 8. 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)
8. Part III. Disrupted, Innovated, and Resilient Cuisines
* Chapter 9. Foregrounding Food: Mixtec Cuisine, Identity, and Ritual
at Tututepec, Oaxaca (Marc N. Levine and Kathryn Puseman)
* Chapter 10. Preserving Oaxacan Foodways in the Face of Conquest: A
Seed Bank in the Nejapan Sierra Sur (Stacie M. King and Shanti
Morell-Hart)
* Chapter 11. Oaxacan Cuisine at Achiutla during the Early Colonial
Period: A Story of Resilience (Éloi Bérubé and Jamie E. Forde)
9. Part IV. Living Culinary Traditions
* Chapter 12. Itacate para el Camino: Prepared Meals for Prehispanic
and Colonial Travelers (Nelly M. Robles García)
* Chapter 13. Isthmus Zapotec Food: Community, Ecology, Markets, Makers
(Anya Peterson Royce)
* Chapter 14. 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)
10. Contributors
11. Index
1. List of Figures
2. List of Tables
3. Foreword. Food and the Sacred (Lila Downs)
4. Acknowledgments
5. Chapter 1. The Making of Oaxacan Foodways (Andrea M. Cuéllar, Verónica
Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King)
6. Part I. The Roots of Oaxacan Cuisine
* Chapter 2. 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)
* Chapter 3. Archaic-Period MRG-6 and the Deep Culinary Roots of
Oaxacan Cuisine (Shanti Morell-Hart and Éloi Bérubé)
* Chapter 4. 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)
7. Part II. Oaxaca Foodways in Economic and Spiritual Life
* Chapter 5. Perspectives on Dietary Variability in the Classic-Period
Valley of Oaxaca (Gary M. Feinman and Linda M. Nicholas)
* Chapter 6. Eating in the City: Investigating the Dietary Impact of
Urban Life in Ancient Oaxaca (Verónica Pérez Rodríguez)
* Chapter 7. Nourishing the Ancestors among the Zapotecs of the Valley
of Oaxaca during the Late Classic and Postclassic Periods (Robert
Markens and Cira Martínez López)
* Chapter 8. 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)
8. Part III. Disrupted, Innovated, and Resilient Cuisines
* Chapter 9. Foregrounding Food: Mixtec Cuisine, Identity, and Ritual
at Tututepec, Oaxaca (Marc N. Levine and Kathryn Puseman)
* Chapter 10. Preserving Oaxacan Foodways in the Face of Conquest: A
Seed Bank in the Nejapan Sierra Sur (Stacie M. King and Shanti
Morell-Hart)
* Chapter 11. Oaxacan Cuisine at Achiutla during the Early Colonial
Period: A Story of Resilience (Éloi Bérubé and Jamie E. Forde)
9. Part IV. Living Culinary Traditions
* Chapter 12. Itacate para el Camino: Prepared Meals for Prehispanic
and Colonial Travelers (Nelly M. Robles García)
* Chapter 13. Isthmus Zapotec Food: Community, Ecology, Markets, Makers
(Anya Peterson Royce)
* Chapter 14. 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)
10. Contributors
11. Index
2. List of Tables
3. Foreword. Food and the Sacred (Lila Downs)
4. Acknowledgments
5. Chapter 1. The Making of Oaxacan Foodways (Andrea M. Cuéllar, Verónica
Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King)
6. Part I. The Roots of Oaxacan Cuisine
* Chapter 2. 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)
* Chapter 3. Archaic-Period MRG-6 and the Deep Culinary Roots of
Oaxacan Cuisine (Shanti Morell-Hart and Éloi Bérubé)
* Chapter 4. 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)
7. Part II. Oaxaca Foodways in Economic and Spiritual Life
* Chapter 5. Perspectives on Dietary Variability in the Classic-Period
Valley of Oaxaca (Gary M. Feinman and Linda M. Nicholas)
* Chapter 6. Eating in the City: Investigating the Dietary Impact of
Urban Life in Ancient Oaxaca (Verónica Pérez Rodríguez)
* Chapter 7. Nourishing the Ancestors among the Zapotecs of the Valley
of Oaxaca during the Late Classic and Postclassic Periods (Robert
Markens and Cira Martínez López)
* Chapter 8. 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)
8. Part III. Disrupted, Innovated, and Resilient Cuisines
* Chapter 9. Foregrounding Food: Mixtec Cuisine, Identity, and Ritual
at Tututepec, Oaxaca (Marc N. Levine and Kathryn Puseman)
* Chapter 10. Preserving Oaxacan Foodways in the Face of Conquest: A
Seed Bank in the Nejapan Sierra Sur (Stacie M. King and Shanti
Morell-Hart)
* Chapter 11. Oaxacan Cuisine at Achiutla during the Early Colonial
Period: A Story of Resilience (Éloi Bérubé and Jamie E. Forde)
9. Part IV. Living Culinary Traditions
* Chapter 12. Itacate para el Camino: Prepared Meals for Prehispanic
and Colonial Travelers (Nelly M. Robles García)
* Chapter 13. Isthmus Zapotec Food: Community, Ecology, Markets, Makers
(Anya Peterson Royce)
* Chapter 14. 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)
10. Contributors
11. Index