Cocina y Mestizaje (Cooking and Intercultural Relationships)
| Dublin Core | PKP Metadata Items | Metadata for this Document | |
| 1. | Title | Title of document | Cocina y Mestizaje (Cooking and Intercultural Relationships) - Comida y cultura en el mundo hispánico/Food and Culture in the Hispanic World |
| 2. | Creator | Author's name, affiliation, country | Ana Gómez-Bravo; University of Washington; |
| 3. | Subject | Discipline(s) | Spanish language |
| 4. | Subject | Keyword(s) | Hispanic foods; Spanish textbook; Spanish language textbook; Spanish food; Inca food; Native American food; Fajardo’s Adiós al ajiaco |
| 5. | Subject | Subject classification | Spanish language; Hispanic foods |
| 6. | Description | Abstract | The chapter explains Inca food and Inca modes of food production and distribution. The chapter places emphasis on important foods like the potato, which played a key role in both the Native American diet and in the diet of Europe and beyond. The chapter explores Native American techniques of preparation and preservation and builds on previous discussions on the processes of transculturation when they take place in material culture. The chapter also introduces the topic of food preferences and national identities through literary texts that reflect on the consequences that the dislike of an emblematic food may have on the national identity of the individual. A case presented is Juan Cristóbal Nápoles Fajardo’s Adiós al ajiaco. The chapter presents a second consideration of food and identity by exploring the relation of food to gender. This is illustrated by an example taken from Mexican cinema (Bendito entre las mujeres) where there is a strong association between tequila drinking and masculinity. Este capítulo presenta la cocina cubana como ejemplo notable del mestizaje cultural y culinario que tiene lugar en las cocinas hispánicas. Este mestizaje conlleva las aportaciones de los grupos nativos precolombinos, las contribuciones europeas y africanas, además de las asiáticas y las del mundo árabe. La peculiar trayectoria culinaria cubana se ve reflejada en el trabajo de personalidades televisivas como Nitza Villapol, cuyo programa sigue las vicisitudes de la economía y la alimentación cubanas desde los años previos a la Revolución. Cuba, como países de Centroamérica, el Caribe y otros ubicados en la América del Sur, fue lugar donde se establecieron plantaciones de cultivos como el azúcar, el café, y el tabaco. La sociedad de la época adoptó su consumo introduciendo unas costumbres propias y debatiendo sus propiedades potitivas y negativas. |
| 7. | Publisher | Organizing agency, location | Equinox Publishing Ltd |
| 8. | Contributor | Sponsor(s) | |
| 9. | Date | (YYYY-MM-DD) | 26-Oct-2017 |
| 10. | Type | Status & genre | Peer-reviewed Article |
| 11. | Type | Type | |
| 12. | Format | File format | |
| 13. | Identifier | Uniform Resource Identifier | https://journals.equinoxpub.com/index.php/books/article/view/29606 |
| 14. | Identifier | Digital Object Identifier | 10.1558/equinox.29606 |
| 15. | Source | Journal/conference title; vol., no. (year) | Equinox eBooks Publishing; Comida y cultura en el mundo hispánico/Food and Culture in the Hispanic World |
| 16. | Language | English=en | Spanish |
| 18. | Coverage | Geo-spatial location, chronological period, research sample (gender, age, etc.) | |
| 19. | Rights | Copyright and permissions | Copyright 2014 Equinox Publishing Ltd |