Contents

Contents

Acknowledgments

Introduction—The meanings of cooking and the kitchen: Negotiating techniques and technologies

Steffan Igor Ayora-Diaz

PART ONE Refiguring the past, rethinking the present

1 Grinding and cooking: An approach to Mayan culinary technology

Lilia Fernández-Souza

2 Technology and culinary affectivity among the Ch’orti’ Maya of Eastern Guatemala

Julián López García and Lorenzo Mariano Juárez

3 From bitter root to flat bread: Technology, food, and culinary transformations of cassava in the Venezuelan Amazon

Hortensia Caballero-Arias

4 Technologies and techniques in rural Oaxaca’s Zapotec kitchens

Claudia Rocío Magaña González

PART TWO Transnational and translocal meanings

5 The Americanization of Mexican food and change in cooking techniques, technologies, and knowledge

Margarita Calleja Pinedo

6 Home kitchens: Techniques, technologies, and the transformation of culinary affectivity in Yucatán

Steffan Igor Ayora-Diaz

7 If you don’t use chilies from Oaxaca, is it still mole negro? Shifts in traditional practices, techniques, and ingredients among Oaxacan migrants’ cuisine

Ramona L. Pérez

8 Changing cooking styles and challenging cooks in Brazilian kitchens

Jane Fajans

9 Global dimensions of domestic practices: Kitchen technologies in Cuba

Anna Cristina Pertierra

PART THREE Recreating tradition and newness

10 Recipes for crossing boundaries: Peruvian fusion

Raúl Matta

11 Forms of Colombian cuisine: Interpretation of traditional culinary knowledge in three cultural settings

Juliana Duque Mahecha

12 Cooking techniques as markers of identity and authenticity in Costa Rica’s Afro-Caribbean foodways

Mona Nikolić

Carole Counihan

Notes on contributors