Cocina Nostalgia Y Etnicidad En Restaurantes Mexicanos De Estados Unidos
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Cocina Nostalgia Y Etnicidad En Restaurantes Mexicanos De Estados Unidos
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Author : José Antonio Vázquez-Medina
language : es
Publisher: Editorial UOC
Release Date : 2017-04-15
Cocina Nostalgia Y Etnicidad En Restaurantes Mexicanos De Estados Unidos written by José Antonio Vázquez-Medina and has been published by Editorial UOC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-15 with History categories.
Cocina, nostalgia y etnicidad son los ingredientes principales de este libro. A través de una mirada etnográfica al interior de diversas cocias de restaurantes mexicanos en Estados Unidos, el autor examina las prácticas y los discursos de los mexicanos que trabajan como cocineros en Estados Unidos y explica cómo estas personas son capaces de vincularse con México a través de la labor culinaria. En este trabajo se muestra cómo el cocinar en un contexto migrante puede hacer que los recuerdos vayan más allá de la añoranza para convertirse en un tipo de agencia que dictamina las relaciones e interacciones que suceden en estos escenarios; cómo el poner en común las distintas formas de práctica culinaria reestructura las relaciones con las comunidades de origen, así como con otros sujetos en circunstancias migratorias similares; y cómo la nacionalización de los sabores caseros, entre otros procesos sociales que pueden visibilizarse en el interior de las cocinas, puede entenderse como una manera performativa de caracterizar la etnicidad mexicana en Estados Unidos.
Food Gastronomy Sustainability And Social And Cultural Development
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Author : F. Xavier Medina
language : en
Publisher: Elsevier
Release Date : 2023-05-18
Food Gastronomy Sustainability And Social And Cultural Development written by F. Xavier Medina and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-18 with Technology & Engineering categories.
Food, Gastronomy, Sustainability, and Social and Cultural Development analyzes the relationship between gastronomy and sustainability from a sociocultural perspective. It uses practical case studies to reveal the connection between food, society, culture, and the impact they have with each other. Beginning with the introduction of the relationship among gastronomy, sustainability, culture, and contemporary controversies, this book expands topics from binomial gastronomy at local level, impact of sustainability on gastronomic experiences, an evaluation of production systems to the role of gastronomy, and sustainability in tourism. The role of technology in food and sustainability, health, ideologies, and social movements surrounding gastronomy are also widely discussed. This book is a valuable reference for food scientists, undergraduate and graduate students, and industrial professionals working in the food processing field. Considers gastronomy as a tool for sustainability Includes practical use cases as applied examples of content coverage Supports industry progress toward increased sustainable processes
The Migrant Chef The Life And Times Of Lalo Garc A
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Author : Laura Tillman
language : en
Publisher: W. W. Norton & Company
Release Date : 2023-05-23
The Migrant Chef The Life And Times Of Lalo Garc A written by Laura Tillman and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-23 with Biography & Autobiography categories.
A chef’s gripping quest to reconcile his childhood experiences as a migrant farmworker with the rarefied world of fine dining. Born in rural Mexico, Eduardo “Lalo” García Guzmán and his family left for the United States when he was a child, picking fruits and vegetables on the migrant route from Florida to Michigan. He worked in Atlanta restaurants as a teenager before being convicted of a robbery, incarcerated, and eventually deported. Lalo landed in Mexico City as a new generation of chefs was questioning the hierarchies that had historically privileged European cuisine in elite spaces. At his acclaimed restaurant, Máximo Bistrot, he began to craft food that narrated his memories and hopes. Mexico City–based journalist Laura Tillman spent five years immersively reporting on Lalo’s story: from Máximo’s kitchen to the onion fields of Vidalia, Georgia, to Dubai’s first high-end Mexican restaurant, to Lalo’s hometown of San José de las Pilas. What emerges is a moving portrait of Lalo’s struggle to find authenticity in an industry built on the very inequalities that drove his family to leave their home, and of the artistic process as Lalo calls on the experiences of his life to create transcendent cuisine. The Migrant Chef offers an unforgettable window into a family’s border-eclipsing dreams, Mexico’s culinary heritage, and the making of a chef.
Tradici N Y Patrimonio Alimentario
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Author : Edith Yesenia Peña Sánchez
language : es
Publisher: Instituto Nacional de Antropología e Historia
Release Date : 2021-08-16
Tradici N Y Patrimonio Alimentario written by Edith Yesenia Peña Sánchez and has been published by Instituto Nacional de Antropología e Historia this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-16 with History categories.
En esta obra se exploran las reconfiguraciones que las cultura alimentarias y sus cocinas presentan en diversos momentos históricos a partir de la integración de once investigaciones enriquecidas por la historia, la antropologia y la agroomía.
Comida Y Mundo Virtual
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Author : Lorenzo Mariano Juárez
language : es
Publisher: Editorial UOC
Release Date : 2017-04-27
Comida Y Mundo Virtual written by Lorenzo Mariano Juárez and has been published by Editorial UOC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-27 with Social Science categories.
Internet y las redes sociales son hoy una parte indisoluble en la vida de un número creciente de personas. Este libro se centra en el fenómeno de la cultura alimentaria en la era de Internet, en las relaciones sociales establecidas a través de la comida y las redes virtuales, y en la presencia visual de la comida en Internet. Se presta una especial atención a cómo está surgiendo una nueva cultura alimentaria por esa presencia, a cómo las redes sociales virtuales generan nuevos tipos de sociabilidad culinaria y a cómo se imponen nuevas modas culinarias por su presencia en la red. Internet se revela como un espacio que permite mostrar y compartir nuestras preferencias alimentarias globales y locales, los hábitos que señalan nuestras costumbres a nivel virtual, aquello que consumimos o que valoramos, las formas de comer, las identidades sociales y étnicas, los nuevos patrones de comportamiento, los hábitos o los deseos culinarios. Esta obra presenta aportaciones que debaten y discuten sobre la influencia global-local de Internet y los medios-redes sociales en el marco de la transformación de la cultura y de las culturas alimentarias, desde una perspectiva marcada y buscadamente interdisciplinaria. De este modo, encontraremos trabajos enmarcados en las perspectivas antropológica, sociológica, histórica, nutricional, geográfica o económica, al igual que aproximaciones desde las ciencias de la salud, el turismo o los estudios empresariales. Todo ello tiene como finalidad aportar puntos de vista e interpretaciones que ayuden a aprehender un campo tan vasto, y en pleno crecimiento, como es el de la relación entre las alimentaciones y los mundos virtuales.
El Selfie Del Mundo
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Author : Marco d'Eramo
language : es
Publisher: Anagrama
Release Date : 2020-11-04
El Selfie Del Mundo written by Marco d'Eramo and has been published by Anagrama this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-04 with Business & Economics categories.
Un lúcido ensayo sobre el turismo como industria que se convierte en un retrato de nuestro presente. Es incuestionable: el turismo se ha convertido en la industria más importante de nuestro tiempo. En consecuencia, cabe examinar sus orígenes (los aristocráticos viajeros del Grand Tour, la mitificación de las ruinas o los primeros cruceros), su desarrollo a partir de la revolución de los transportes y las comunicaciones (con la mercantilización y masificación consiguientes) y de la diversificación actual en distintas clases de turismo, al margen del tradicional (deportivo, sexual, de negocios, gastronómico, etc.), hasta llegar a plantear el posible fin de esta edad del turismo en que vivimos debido a transformaciones económicas o culturales. Precisamente, la pandemia de covid-19 ha venido a demostrar hasta qué punto nuestro mundo depende de una industria cuyo colapso puede llevarnos a una crisis económica sin precedentes. Pero este ensayo va más allá del estudio histórico para plantear cuestiones que abarcan desde la sociología hasta la filosofía, sin desdeñar la economía, el urbanismo, la antropología... Conceptos como «ciudad turística», «autenticidad», «zonificación», «multiculturalismo», «alienación», «patrimonio cultural» o «alteridad» permiten un análisis profundo de un fenómeno complejo, que atañe a las relaciones entre seres humanos en un perpetuo viaje que busca tanto la diversión personal como el conocimiento de uno mismo en el espejo del Otro.
The Taste Of Place
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Author : Amy B. Trubek
language : en
Publisher: Univ of California Press
Release Date : 2008-05-05
The Taste Of Place written by Amy B. Trubek and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-05-05 with Cooking categories.
While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California
Food Across Borders
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Author : Matt Garcia
language : en
Publisher: Rutgers University Press
Release Date : 2017-10-17
Food Across Borders written by Matt Garcia and has been published by Rutgers University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-17 with Cooking categories.
The act of eating defines and redefines borders. What constitutes “American” in our cuisine has always depended on a liberal crossing of borders, from “the line in the sand” that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds between “our” food and “their” food. Immigrant workers have introduced new cuisines and ways of cooking that force the nation to question the boundaries between “us” and “them.” The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging. Published in cooperation with the William P. Clements Center for Southwest Studies, Southern Methodist University..
Mexico One Plate At A Time
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Author : Rick Bayless
language : en
Publisher: Simon and Schuster
Release Date : 2000-10-25
Mexico One Plate At A Time written by Rick Bayless and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-10-25 with Cooking categories.
120 recipes that includes classics as well as some original creations.
Food Parcels In International Migration
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Author : Diana Mata-Codesal
language : en
Publisher: Springer
Release Date : 2017-08-09
Food Parcels In International Migration written by Diana Mata-Codesal and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-09 with Political Science categories.
This book takes food parcels as a vehicle for exploring relationships, intimacy, care, consumption, exchange, and other fundamental anthropological concerns, examining them in relation to wider transnational spaces. As the contributors to this volume argue, food and its related practices offer a window through which to examine the reconciliation of people’s localised intimate experiences with globalising forces. Their analyses contribute to an embodied and sensorial approach to social change by examining migrants and their families’ experiences of global connectedness through familiar objects and narratives. By bringing in in-depth ethnographic insights from different social and economic contexts, this book widens the understanding of the lived experiences of mobility and goes beyond the divide between origin and destination countries, therefore contributing to new ways of thinking about migration and transnationalism that take into consideration the materiality of global connections and the way such connections are embodied and experienced at the local level.