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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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
London ; New York, NY :
Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc
2016.
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| Colección: | EBSCO Academic eBook Collection Complete.
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| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b4561300x*spi |
| Sumario: | 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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| Descripción Física: | 1 recurso electrónico, viii, 196 páginas |
| Formato: | Forma de acceso: World Wide Web. |
| Bibliografía: | Incluye referencias bibliográficas e índice. |
| ISBN: | 9781474234702 9781474234696 |
