Mesquite Pods to Mezcal
portes grátis
Mesquite Pods to Mezcal
10,000 Years of Oaxacan Cuisines
King, Stacie M.; Perez Rodriguez, Veronica; Morell-Hart, Shanti
University of Texas Press
02/2024
344
Dura
Inglês
9781477327968
15 a 20 dias
Descrição não disponível.
List of Figures
List of Tables
Foreword. Food and the Sacred (Lila Downs)
Acknowledgments
Chapter 1. The Making of Oaxacan Foodways (Andrea M. CuEllar, VerOnica PErez RodrIguez, Shanti Morell-Hart, and Stacie M. King)
Part I. The Roots of Oaxacan Cuisine
Chapter 2. Food from the Barranca: A 13,000-Year Perspective from the YuzanU 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 Eloi BErubE)
Chapter 4. The Cooked, the Burned, and the Modified: Early Formative Cuisines and Human-Animal Relations in the Mixteca Alta (VIctor E. Salazar ChAvez and Jeffrey P. Blomster)
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 (VerOnica PErez RodrIguez)
Chapter 7. Nourishing the Ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic Periods (Robert Markens and Cira MartInez LOpez)
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 AurElie Manin)
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 (Eloi BErubE and Jamie E. Forde)
Part IV. Living Culinary Traditions
Chapter 12. Itacate para el Camino: Prepared Meals for Prehispanic and Colonial Travelers (Nelly M. Robles GarcIa)
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, MarIa del Carmen Castillo Cisernos, Flavio AragOn Cuevas, and David A. Cleveland)
Contributors
Index
List of Tables
Foreword. Food and the Sacred (Lila Downs)
Acknowledgments
Chapter 1. The Making of Oaxacan Foodways (Andrea M. CuEllar, VerOnica PErez RodrIguez, Shanti Morell-Hart, and Stacie M. King)
Part I. The Roots of Oaxacan Cuisine
Chapter 2. Food from the Barranca: A 13,000-Year Perspective from the YuzanU 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 Eloi BErubE)
Chapter 4. The Cooked, the Burned, and the Modified: Early Formative Cuisines and Human-Animal Relations in the Mixteca Alta (VIctor E. Salazar ChAvez and Jeffrey P. Blomster)
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 (VerOnica PErez RodrIguez)
Chapter 7. Nourishing the Ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic Periods (Robert Markens and Cira MartInez LOpez)
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 AurElie Manin)
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 (Eloi BErubE and Jamie E. Forde)
Part IV. Living Culinary Traditions
Chapter 12. Itacate para el Camino: Prepared Meals for Prehispanic and Colonial Travelers (Nelly M. Robles GarcIa)
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, MarIa del Carmen Castillo Cisernos, Flavio AragOn Cuevas, and David A. Cleveland)
Contributors
Index
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Oaxacan gastronomy; archaeology of food; Mexican food history; gastronomic heritage; culinary archaeology; zooarchaeology; paleoethnobotany; Cuisines; diet; agriculture; wild foods; agricultural practices; cultivation; hunting; cooking; Oaxaca; Mexico; globalization; edible plants; medicinal plants; Mixe; Chontal; Mixtec; Zapotec; Chatino; Mixteca; Valley of Oaxaca; Sierra Norte; Sierra Mixe; Isthmus of Tehuantepec; Sierra Sur; Costa; Monte Albán; seed bank; food studies
List of Figures
List of Tables
Foreword. Food and the Sacred (Lila Downs)
Acknowledgments
Chapter 1. The Making of Oaxacan Foodways (Andrea M. CuEllar, VerOnica PErez RodrIguez, Shanti Morell-Hart, and Stacie M. King)
Part I. The Roots of Oaxacan Cuisine
Chapter 2. Food from the Barranca: A 13,000-Year Perspective from the YuzanU 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 Eloi BErubE)
Chapter 4. The Cooked, the Burned, and the Modified: Early Formative Cuisines and Human-Animal Relations in the Mixteca Alta (VIctor E. Salazar ChAvez and Jeffrey P. Blomster)
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 (VerOnica PErez RodrIguez)
Chapter 7. Nourishing the Ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic Periods (Robert Markens and Cira MartInez LOpez)
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 AurElie Manin)
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 (Eloi BErubE and Jamie E. Forde)
Part IV. Living Culinary Traditions
Chapter 12. Itacate para el Camino: Prepared Meals for Prehispanic and Colonial Travelers (Nelly M. Robles GarcIa)
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, MarIa del Carmen Castillo Cisernos, Flavio AragOn Cuevas, and David A. Cleveland)
Contributors
Index
List of Tables
Foreword. Food and the Sacred (Lila Downs)
Acknowledgments
Chapter 1. The Making of Oaxacan Foodways (Andrea M. CuEllar, VerOnica PErez RodrIguez, Shanti Morell-Hart, and Stacie M. King)
Part I. The Roots of Oaxacan Cuisine
Chapter 2. Food from the Barranca: A 13,000-Year Perspective from the YuzanU 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 Eloi BErubE)
Chapter 4. The Cooked, the Burned, and the Modified: Early Formative Cuisines and Human-Animal Relations in the Mixteca Alta (VIctor E. Salazar ChAvez and Jeffrey P. Blomster)
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 (VerOnica PErez RodrIguez)
Chapter 7. Nourishing the Ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic Periods (Robert Markens and Cira MartInez LOpez)
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 AurElie Manin)
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 (Eloi BErubE and Jamie E. Forde)
Part IV. Living Culinary Traditions
Chapter 12. Itacate para el Camino: Prepared Meals for Prehispanic and Colonial Travelers (Nelly M. Robles GarcIa)
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, MarIa del Carmen Castillo Cisernos, Flavio AragOn Cuevas, and David A. Cleveland)
Contributors
Index
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Oaxacan gastronomy; archaeology of food; Mexican food history; gastronomic heritage; culinary archaeology; zooarchaeology; paleoethnobotany; Cuisines; diet; agriculture; wild foods; agricultural practices; cultivation; hunting; cooking; Oaxaca; Mexico; globalization; edible plants; medicinal plants; Mixe; Chontal; Mixtec; Zapotec; Chatino; Mixteca; Valley of Oaxaca; Sierra Norte; Sierra Mixe; Isthmus of Tehuantepec; Sierra Sur; Costa; Monte Albán; seed bank; food studies
