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, explaini...
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| Other Authors: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
London ; New York, NY :
Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc.,
2016.
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| Subjects: | |
| Online Access: | CONNECT |
| Summary: | 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.-- |
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| Item Description: | EBSCO eBook Academic Comprehensive Collection North America |
| Physical Description: | 1 online resource (viii, 196 pages) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781474234702 1474234704 9781474234696 1474234690 |
