Taste Politics and Identities in Mexican Food

This book examines the history archaeology and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico but also including Israel and the United States the contributors examine how local and national identities the global market of gastronomic tourism and historic transformations in trade production the kitchen space and appliances shape the taste of Mexican food and drink.<br/><br/>Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz and an afterword from Richard Wilk. Together the contributors demonstrate how taste itself is shaped through a history of social and cultural practices.