New scientific discoveries, technologies and techniques often find
their way into the space and equipment of domestic and professional
kitchens. Using approaches based on anthropology, archaeology and
history, Cooking Technology reveals the impact these and the
associated broader socio-cultural, 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 the kitchens of the well-to-do
and professional chefs. Topics range from state subsidies for
traditional ingredients, to the promotion of fusion foods, and the
meaning of kitchens and cooking in different localities, as a
result of people taking their cooking technologies and ingredients
with them to recreate their kitchens abroad. What emerges is an
image of Latin American kitchens as places where 'traditional' and
'modern' culinary values are constantly being renegotiated. The
thirteen chapters feature case studies of areas in Mexico, the
American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela,
Colombia, Peru, and Brazil. With contributions from an
international range of leading experts, Cooking Technology fills an
important gap in the literature and provides an excellent
introduction to the topic for students and researchers working in
food studies, anthropology, history, and Latin American studies.
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