R Matta
Biographic Data
| ID | 38801 |
|---|---|
| NAME | R Matta |
| GIVEN NAMES | R |
| FAMILY NAME | Matta |
| SIGNATURE | MATTA R |
| AFFILIATIONS | Taylor's University |
| ORCID | 0000-0002-4441-1026 |
| VERIFIED | Yes |
| TOTAL WORKS | 24 |
| TOTAL CITATIONS | 98 |
| AUTHOR COUNT | 24 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2007 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 5 |
Conviviality
Foodscapes, Foodfields and Identities in Yucatán, by Steffan Igor Ayora-Díaz
AYORA-DIAZ S. I., Foodscapes, Foodfields and Identities in Yucatán (2012), CEDLA Latin American Studies 99, Berghahn Books [Amsterdam] 332p. A la lecture du dernier livre de Steffan Igor Ayora-Díaz, professeur d’anthropologie à l’Universidad Autónoma de Yucatán (Mexique), il ne nous restera aucun doute – s’il en restait encore – quant au lien étroit entre cuisine et politique. Bien évidemment, pour que cette affirmation ait un sens, il ne faut pa…
More-than-human assemblages and the politics of (Food) conviviality
Funder: Humanities in the European Research Area and the Deutsches Zentrum für Luft- und Raumfahrt e.V
Deflated Michelin
Receiving a Michelin star was once the ultimate culinary reward for the hard work and dedication that chefs have demonstrated in making their restaurants a success. However, for some of them, the stars seem more of a burden than a blessing. In recent years, several chefs have given up their Michelin status, closed the doors on their restaurants, and begun a new professional life away from haute cuisine. Many have opened up about the reasons leadi…
Documenting the Unesco feast
Heritage politics can transform a dish, a cuisine or a meal into the emblem of a nation, a region or a community. A cultural and economic driver, culinary heritage has revealed the opportunities that actors can draw out of cultural essentialism, and the commercial exploitation that this can lead to. However, we know less about the consequences culinary heritage has in the lives of local communities and individuals concerned with it, in particular…
Food for social change in Peru
This article discusses the most relevant scholarship produced on the rise of Peruvian cuisine and Peru's gastro-politics. It focuses on the contexts, processes and protagonists behind the attempt to heal and re-found the nation through food after a period of decline and terror, and on the formulation of ideas of social change aimed at shaping and promoting Peru as an entrepreneurial, vigorous but also more equal and fairer society. It also consid…
Las cocinas mestizas en México y Perú. Claves para interpretar el multiculturalismo en América Latina
In certain post-colonial societies, the metaphor of the successful recipe was and continues to be used politically when it comes to defining national culture, often represented in the form of a pot or kettle, where indigenous ingredients and knowledge are combined, effortlessly and without mediation, with other products and techniques from afar. The result is a product that is superior to any of its parts. This article questions the principles of…
Patrimonios a la carta? Una aproximación a las cocinas patrimoniales desde cuatro restaurantes en Lima
This article aims to approach heritage cuisines from the perspective of those who sustain and promote it on a daily basis. Our focus differs from the most institutional views of food heritage, those promoted by governments, cultural promoters, economic agents and international organizations such as UNESCO. Taking as an example four restaurants of different types and status in the city of Lima, we will show how chefs, cooks and restaurateurs propo…
Mexico's ethnic culinary heritage and cocineras tradicionales (traditional female cooks)
Cocineras tradicionales—traditional female cooks—are women of Mexican indigenous descent who embody the status of food tradition bearers and the “ethnic” components of Mexican foodways. In the climate of enthusiasm generated by the 2010 nomination of “traditional Mexican cuisine” as Intangible Cultural Heritage by UNESCO, cocineras tradicionales are esteemed social figures and both a driving force and a symbol of Mexico’s current food and tourism…
Heritage Foodways as Matrix for Cultural Resurgence
This article explores critical directions in the study of cultural heritage and, in particular, food heritage research. Its goal is to deliver insight into local perspectives produced outside mainstream heritage organizations. Strategies implemented jointly by peasant farmers of rural Peru and non-governmental organizations committed to promoting cultural resurgence show how food discloses the symbiotic relation between nature and culture in thes…
El boom gastronómico peruano
Isabel Álvarez es chef y propietaria del restaurante El Señorío de Sulco (Miraflores, Lima), socióloga e investigadora de las cocinas regionales del Perú. Colabora frecuentemente con la Universidad de San Martín de Porres (Lima) y asociaciones locales enfocadas a la preservación de la biodiversidad alimentaria. Recientemente ha dirigido una investigación sobre establecimientos de comida tradicional llamados chicherías y picanterías, cuyo resultad…
La revolución gastronómica peruana
Mirko Lauer es escritor, periodista y crítico cultural. Es uno de los autores peruanos más prolíficos en temas de gastronomía. Publicó con Vera Lauer el libro “La Revolución Gastronómica Peruana” (Universidad de San Martín de Porres, 2006), un estudio fundacional sobre lo que hoy se conoce como boom gastronómico. R.M.: Mirko, nos encontramos 12 años después de la publicación del libro La Revolución Gastronómica Peruana, que coescribiste con Vera …
The Gastro-Political Turn in Peru
They are Peruvians, but they don’t know what that means. ‘Peru, Nebraska’ Video In 2011, PromPerú, the Peruvian state export and tourism agency, launched a promotional video to mark the international launch of Marca Perú (brand name Peru). Image 1. Marca Perú. Source: https://peru.info/es-pe/marca-peru In the video, a bus with the symbol of Marca Perú and the red and white of the Peruvian flag on its side drives down the open Nebraska plains. The…
Manger tradition » ou la fabrication d'un patrimoine alimentaire inégal (Lima, Pérou)
En América latina, la patrimonialización acompaña la creciente globalización de recursos locales tanto naturales como culturales. Como política pública se presenta también como herramienta para el desarrollo local. Fuertemente mediatizados, los patrimonios alimentarios materiales e inmateriales arrojan luz sobre divisiones sociales y culturales, políticas, económicas y territoriales. La valorización y la puesta en escena de estas construcciones, …
Food incursions into global heritage
This article provides critical engagement with cultural heritage-making processes conducted by stakeholders and interest groups within the UNESCO's intangible heritage paradigm. By tracking the road of Peru's cuisine to the Representative List of Intangible Cultural Heritage (the ICH List) and focusing on the turning points during food's shift from culinary to heritage status, the aim is to shed light on the political and economic forces that sha…
Edible Identities
BRULOTTE R.L. and DI GIOVINE M.A (Eds.) (2014), Edible Identities: Food as Cultural Heritage, Ashgate, [Burlington, VT] 237 p. This compilation of essays, edited by Assistant Professors of Anthropology Ronda L. Brulotte and Michael A. Di Giovine, has its roots in the first international congress of the UNESCO/UNITWIN Network “Culture, Tourism, Development,” held in Quebec City in 2010. Its focus lies on the ways in which food creates social bonds…
L'andinité à Lima
Depuis les annees 1940, des migrants venus des zones rurales andines sont arrives a Lima dans l’espoir d’acceder a de meilleures conditions de vie. La capitale peruvienne a connu une croissance demographique et geographique exponentielle, alimentee par l’apparition de cette population, longtemps associee a la misere et a l’archaisme. Cependant, les personnes d’origine andine sont aujourd’hui susceptibles d’etre presentes dans toutes les couches d…
República gastronómica y país de cocineros
Peruvian cuisine is currently arousing much enthusiasm among Peruvians, who see in it possibilities of economic and social development as well as a sentiment of national pride. Expectations of the culinary potential have reached the current political agenda. Merging public and private interests, the media play an active role in building a sense of community and in the formulation of a new idea of nation with food as its spearhead. Drawing on thre…
Effervescence patrimoniale au Sud
Dans les pays du Nord comme dans ceux du Sud, la patrimonialisation de la nature connaît actuellement un engouement de plus en plus vif. Des espèces aux espaces, des pratiques aux savoirs, les champs du patrimoine ne cessent de s’étendre, de se diversifier, et les processus de patrimonialisation de se multiplier : les populations locales interviennent de plus en plus fréquemment dans les démarches d’identification, de reconnaissance, de réhabilit…
Valuing Native Eating
In different regional contexts, heritage politics are encouraging the revitalization and promotion of particular and 'traditional' food products to increase cultural recognition and market potential. Accordingly, Peruvian cuisine recently burst into the political arena. This article focuses on the preliminary stage of the construction of Peruvian food heritage, that of awareness of the new values that food cultures could embrace. I argue that pay…
L'andinité à Lima
Depuis les années 1940, des migrants venus des zones rurales andines sont arrivés à Lima dans l'espoir d'accéder à de meilleures conditions de vie. La capitale péruvienne a connu une croissance démographique et géographique exponentielle, alimentée par l'apparition de cette population, longtemps associée à la misère et à l'archaïsme. Cependant, les personnes d'origine andine sont aujourd'hui susceptibles d'être présentes dans toutes les couches d…
La construction sociale de la cuisine péruvienne
Le Pérou vit actuellement un engouement sans précédent autour de sa cuisine, au niveau local comme à l’international. Ce véritable boom aux allures de révolution gastronomique est rendu possible par la richesse du patrimoine culinaire péruvien. Les phénomènes migratoires ont joué un rôle fondamental dans la construction de cette expression culturelle qui repose sur un mariage inédit des influences andines, italiennes, chinoises ou japonaises. À L…
L'indien ' à table dans les grands restaurants de Lima (Pérou)
Maîtrisant les aspects techniques et discursifs en vogue dans la haute gastronomie contemporaine, les chefs cuisiniers sont actuellement des personnages centraux de la vie culturelle de la capitale péruvienne. La majorité de ces cuisiniers médiatiques provient de milieux sociaux privilégiés et a eu la possibilité d'effectuer des séjours de formation à l'étranger, en intégrant des écoles hôtelières européennes et nord-américaines. Le retour au Pér…
«Asia» (Lima, Perú), barrios cerrados para vacaciones de lujo
Desde mediados de la década pasada, a casi 100 Km. al sur de Lima, una franja del litoral viene siendo ocupada por barrios cerrados que se han convertido en el lugar de veraneo predilecto de la clase alta y media-alta de la sociedad limeña. Los dispositivos de encerramiento, la reglamentación interna, la calidad de los servicios y la estricta selección de los residentes confieren a estos balnearios la forma de clubes residenciales, los primeros d…
Food incursions into global heritage
This article provides critical engagement with cultural heritage-making processes conducted by stakeholders and interest groups within the UNESCO's intangible heritage paradigm. By tracking the road of Peru's cuisine to the Representative List of Intangible Cultural Heritage (the ICH List) and focusing on the turning points during food's shift from culinary to heritage status, the aim is to shed light on the political and economic forces that sha…
Valuing Native Eating
In different regional contexts, heritage politics are encouraging the revitalization and promotion of particular and 'traditional' food products to increase cultural recognition and market potential. Accordingly, Peruvian cuisine recently burst into the political arena. This article focuses on the preliminary stage of the construction of Peruvian food heritage, that of awareness of the new values that food cultures could embrace. I argue that pay…
República gastronómica y país de cocineros
Peruvian cuisine is currently arousing much enthusiasm among Peruvians, who see in it possibilities of economic and social development as well as a sentiment of national pride. Expectations of the culinary potential have reached the current political agenda. Merging public and private interests, the media play an active role in building a sense of community and in the formulation of a new idea of nation with food as its spearhead. Drawing on thre…
The Gastro-Political Turn in Peru
They are Peruvians, but they don’t know what that means. ‘Peru, Nebraska’ Video In 2011, PromPerú, the Peruvian state export and tourism agency, launched a promotional video to mark the international launch of Marca Perú (brand name Peru). Image 1. Marca Perú. Source: https://peru.info/es-pe/marca-peru In the video, a bus with the symbol of Marca Perú and the red and white of the Peruvian flag on its side drives down the open Nebraska plains. The…
L'indien ' à table dans les grands restaurants de Lima (Pérou)
Maîtrisant les aspects techniques et discursifs en vogue dans la haute gastronomie contemporaine, les chefs cuisiniers sont actuellement des personnages centraux de la vie culturelle de la capitale péruvienne. La majorité de ces cuisiniers médiatiques provient de milieux sociaux privilégiés et a eu la possibilité d'effectuer des séjours de formation à l'étranger, en intégrant des écoles hôtelières européennes et nord-américaines. Le retour au Pér…
Food for social change in Peru
This article discusses the most relevant scholarship produced on the rise of Peruvian cuisine and Peru's gastro-politics. It focuses on the contexts, processes and protagonists behind the attempt to heal and re-found the nation through food after a period of decline and terror, and on the formulation of ideas of social change aimed at shaping and promoting Peru as an entrepreneurial, vigorous but also more equal and fairer society. It also consid…
Mexico's ethnic culinary heritage and cocineras tradicionales (traditional female cooks)
Cocineras tradicionales—traditional female cooks—are women of Mexican indigenous descent who embody the status of food tradition bearers and the “ethnic” components of Mexican foodways. In the climate of enthusiasm generated by the 2010 nomination of “traditional Mexican cuisine” as Intangible Cultural Heritage by UNESCO, cocineras tradicionales are esteemed social figures and both a driving force and a symbol of Mexico’s current food and tourism…
Heritage Foodways as Matrix for Cultural Resurgence
This article explores critical directions in the study of cultural heritage and, in particular, food heritage research. Its goal is to deliver insight into local perspectives produced outside mainstream heritage organizations. Strategies implemented jointly by peasant farmers of rural Peru and non-governmental organizations committed to promoting cultural resurgence show how food discloses the symbiotic relation between nature and culture in thes…
Manger tradition » ou la fabrication d'un patrimoine alimentaire inégal (Lima, Pérou)
En América latina, la patrimonialización acompaña la creciente globalización de recursos locales tanto naturales como culturales. Como política pública se presenta también como herramienta para el desarrollo local. Fuertemente mediatizados, los patrimonios alimentarios materiales e inmateriales arrojan luz sobre divisiones sociales y culturales, políticas, económicas y territoriales. La valorización y la puesta en escena de estas construcciones, …
Las cocinas mestizas en México y Perú. Claves para interpretar el multiculturalismo en América Latina
In certain post-colonial societies, the metaphor of the successful recipe was and continues to be used politically when it comes to defining national culture, often represented in the form of a pot or kettle, where indigenous ingredients and knowledge are combined, effortlessly and without mediation, with other products and techniques from afar. The result is a product that is superior to any of its parts. This article questions the principles of…
Patrimonios a la carta? Una aproximación a las cocinas patrimoniales desde cuatro restaurantes en Lima
This article aims to approach heritage cuisines from the perspective of those who sustain and promote it on a daily basis. Our focus differs from the most institutional views of food heritage, those promoted by governments, cultural promoters, economic agents and international organizations such as UNESCO. Taking as an example four restaurants of different types and status in the city of Lima, we will show how chefs, cooks and restaurateurs propo…
La revolución gastronómica peruana
Mirko Lauer es escritor, periodista y crítico cultural. Es uno de los autores peruanos más prolíficos en temas de gastronomía. Publicó con Vera Lauer el libro “La Revolución Gastronómica Peruana” (Universidad de San Martín de Porres, 2006), un estudio fundacional sobre lo que hoy se conoce como boom gastronómico. R.M.: Mirko, nos encontramos 12 años después de la publicación del libro La Revolución Gastronómica Peruana, que coescribiste con Vera …
La construction sociale de la cuisine péruvienne
Le Pérou vit actuellement un engouement sans précédent autour de sa cuisine, au niveau local comme à l’international. Ce véritable boom aux allures de révolution gastronomique est rendu possible par la richesse du patrimoine culinaire péruvien. Les phénomènes migratoires ont joué un rôle fondamental dans la construction de cette expression culturelle qui repose sur un mariage inédit des influences andines, italiennes, chinoises ou japonaises. À L…
«Asia» (Lima, Perú), barrios cerrados para vacaciones de lujo
Desde mediados de la década pasada, a casi 100 Km. al sur de Lima, una franja del litoral viene siendo ocupada por barrios cerrados que se han convertido en el lugar de veraneo predilecto de la clase alta y media-alta de la sociedad limeña. Los dispositivos de encerramiento, la reglamentación interna, la calidad de los servicios y la estricta selección de los residentes confieren a estos balnearios la forma de clubes residenciales, los primeros d…
La construction sociale de la cuisine péruvienne
Le Pérou vit actuellement un engouement sans précédent autour de sa cuisine, au niveau local comme à l’international. Ce véritable boom aux allures de révolution gastronomique est rendu possible par la richesse du patrimoine culinaire péruvien. Les phénomènes migratoires ont joué un rôle fondamental dans la construction de cette expression culturelle qui repose sur un mariage inédit des influences andines, italiennes, chinoises ou japonaises. À L…
L'indien ' à table dans les grands restaurants de Lima (Pérou)
Maîtrisant les aspects techniques et discursifs en vogue dans la haute gastronomie contemporaine, les chefs cuisiniers sont actuellement des personnages centraux de la vie culturelle de la capitale péruvienne. La majorité de ces cuisiniers médiatiques provient de milieux sociaux privilégiés et a eu la possibilité d'effectuer des séjours de formation à l'étranger, en intégrant des écoles hôtelières européennes et nord-américaines. Le retour au Pér…
L'andinité à Lima
Depuis les années 1940, des migrants venus des zones rurales andines sont arrivés à Lima dans l'espoir d'accéder à de meilleures conditions de vie. La capitale péruvienne a connu une croissance démographique et géographique exponentielle, alimentée par l'apparition de cette population, longtemps associée à la misère et à l'archaïsme. Cependant, les personnes d'origine andine sont aujourd'hui susceptibles d'être présentes dans toutes les couches d…
Effervescence patrimoniale au Sud
Dans les pays du Nord comme dans ceux du Sud, la patrimonialisation de la nature connaît actuellement un engouement de plus en plus vif. Des espèces aux espaces, des pratiques aux savoirs, les champs du patrimoine ne cessent de s’étendre, de se diversifier, et les processus de patrimonialisation de se multiplier : les populations locales interviennent de plus en plus fréquemment dans les démarches d’identification, de reconnaissance, de réhabilit…
Valuing Native Eating
In different regional contexts, heritage politics are encouraging the revitalization and promotion of particular and 'traditional' food products to increase cultural recognition and market potential. Accordingly, Peruvian cuisine recently burst into the political arena. This article focuses on the preliminary stage of the construction of Peruvian food heritage, that of awareness of the new values that food cultures could embrace. I argue that pay…
República gastronómica y país de cocineros
Peruvian cuisine is currently arousing much enthusiasm among Peruvians, who see in it possibilities of economic and social development as well as a sentiment of national pride. Expectations of the culinary potential have reached the current political agenda. Merging public and private interests, the media play an active role in building a sense of community and in the formulation of a new idea of nation with food as its spearhead. Drawing on thre…
Edible Identities
BRULOTTE R.L. and DI GIOVINE M.A (Eds.) (2014), Edible Identities: Food as Cultural Heritage, Ashgate, [Burlington, VT] 237 p. This compilation of essays, edited by Assistant Professors of Anthropology Ronda L. Brulotte and Michael A. Di Giovine, has its roots in the first international congress of the UNESCO/UNITWIN Network “Culture, Tourism, Development,” held in Quebec City in 2010. Its focus lies on the ways in which food creates social bonds…
L'andinité à Lima
Depuis les annees 1940, des migrants venus des zones rurales andines sont arrives a Lima dans l’espoir d’acceder a de meilleures conditions de vie. La capitale peruvienne a connu une croissance demographique et geographique exponentielle, alimentee par l’apparition de cette population, longtemps associee a la misere et a l’archaisme. Cependant, les personnes d’origine andine sont aujourd’hui susceptibles d’etre presentes dans toutes les couches d…
Manger tradition » ou la fabrication d'un patrimoine alimentaire inégal (Lima, Pérou)
En América latina, la patrimonialización acompaña la creciente globalización de recursos locales tanto naturales como culturales. Como política pública se presenta también como herramienta para el desarrollo local. Fuertemente mediatizados, los patrimonios alimentarios materiales e inmateriales arrojan luz sobre divisiones sociales y culturales, políticas, económicas y territoriales. La valorización y la puesta en escena de estas construcciones, …
Food incursions into global heritage
This article provides critical engagement with cultural heritage-making processes conducted by stakeholders and interest groups within the UNESCO's intangible heritage paradigm. By tracking the road of Peru's cuisine to the Representative List of Intangible Cultural Heritage (the ICH List) and focusing on the turning points during food's shift from culinary to heritage status, the aim is to shed light on the political and economic forces that sha…
Patrimonios a la carta? Una aproximación a las cocinas patrimoniales desde cuatro restaurantes en Lima
This article aims to approach heritage cuisines from the perspective of those who sustain and promote it on a daily basis. Our focus differs from the most institutional views of food heritage, those promoted by governments, cultural promoters, economic agents and international organizations such as UNESCO. Taking as an example four restaurants of different types and status in the city of Lima, we will show how chefs, cooks and restaurateurs propo…
Mexico's ethnic culinary heritage and cocineras tradicionales (traditional female cooks)
Cocineras tradicionales—traditional female cooks—are women of Mexican indigenous descent who embody the status of food tradition bearers and the “ethnic” components of Mexican foodways. In the climate of enthusiasm generated by the 2010 nomination of “traditional Mexican cuisine” as Intangible Cultural Heritage by UNESCO, cocineras tradicionales are esteemed social figures and both a driving force and a symbol of Mexico’s current food and tourism…
Heritage Foodways as Matrix for Cultural Resurgence
This article explores critical directions in the study of cultural heritage and, in particular, food heritage research. Its goal is to deliver insight into local perspectives produced outside mainstream heritage organizations. Strategies implemented jointly by peasant farmers of rural Peru and non-governmental organizations committed to promoting cultural resurgence show how food discloses the symbiotic relation between nature and culture in thes…
El boom gastronómico peruano
Isabel Álvarez es chef y propietaria del restaurante El Señorío de Sulco (Miraflores, Lima), socióloga e investigadora de las cocinas regionales del Perú. Colabora frecuentemente con la Universidad de San Martín de Porres (Lima) y asociaciones locales enfocadas a la preservación de la biodiversidad alimentaria. Recientemente ha dirigido una investigación sobre establecimientos de comida tradicional llamados chicherías y picanterías, cuyo resultad…
La revolución gastronómica peruana
Mirko Lauer es escritor, periodista y crítico cultural. Es uno de los autores peruanos más prolíficos en temas de gastronomía. Publicó con Vera Lauer el libro “La Revolución Gastronómica Peruana” (Universidad de San Martín de Porres, 2006), un estudio fundacional sobre lo que hoy se conoce como boom gastronómico. R.M.: Mirko, nos encontramos 12 años después de la publicación del libro La Revolución Gastronómica Peruana, que coescribiste con Vera …
The Gastro-Political Turn in Peru
They are Peruvians, but they don’t know what that means. ‘Peru, Nebraska’ Video In 2011, PromPerú, the Peruvian state export and tourism agency, launched a promotional video to mark the international launch of Marca Perú (brand name Peru). Image 1. Marca Perú. Source: https://peru.info/es-pe/marca-peru In the video, a bus with the symbol of Marca Perú and the red and white of the Peruvian flag on its side drives down the open Nebraska plains. The…
Las cocinas mestizas en México y Perú. Claves para interpretar el multiculturalismo en América Latina
In certain post-colonial societies, the metaphor of the successful recipe was and continues to be used politically when it comes to defining national culture, often represented in the form of a pot or kettle, where indigenous ingredients and knowledge are combined, effortlessly and without mediation, with other products and techniques from afar. The result is a product that is superior to any of its parts. This article questions the principles of…
Deflated Michelin
Receiving a Michelin star was once the ultimate culinary reward for the hard work and dedication that chefs have demonstrated in making their restaurants a success. However, for some of them, the stars seem more of a burden than a blessing. In recent years, several chefs have given up their Michelin status, closed the doors on their restaurants, and begun a new professional life away from haute cuisine. Many have opened up about the reasons leadi…
Documenting the Unesco feast
Heritage politics can transform a dish, a cuisine or a meal into the emblem of a nation, a region or a community. A cultural and economic driver, culinary heritage has revealed the opportunities that actors can draw out of cultural essentialism, and the commercial exploitation that this can lead to. However, we know less about the consequences culinary heritage has in the lives of local communities and individuals concerned with it, in particular…
Food for social change in Peru
This article discusses the most relevant scholarship produced on the rise of Peruvian cuisine and Peru's gastro-politics. It focuses on the contexts, processes and protagonists behind the attempt to heal and re-found the nation through food after a period of decline and terror, and on the formulation of ideas of social change aimed at shaping and promoting Peru as an entrepreneurial, vigorous but also more equal and fairer society. It also consid…
Foodscapes, Foodfields and Identities in Yucatán, by Steffan Igor Ayora-Díaz
AYORA-DIAZ S. I., Foodscapes, Foodfields and Identities in Yucatán (2012), CEDLA Latin American Studies 99, Berghahn Books [Amsterdam] 332p. A la lecture du dernier livre de Steffan Igor Ayora-Díaz, professeur d’anthropologie à l’Universidad Autónoma de Yucatán (Mexique), il ne nous restera aucun doute – s’il en restait encore – quant au lien étroit entre cuisine et politique. Bien évidemment, pour que cette affirmation ait un sens, il ne faut pa…
More-than-human assemblages and the politics of (Food) conviviality
Funder: Humanities in the European Research Area and the Deutsches Zentrum für Luft- und Raumfahrt e.V
Conviviality
Culinary Culture and Tourism (17 works) · Political science (14 works) · Sociology (12 works) · Art (11 works) · Humanities (10 works) · Law (8 works) · Anthropology (7 works) · Food, Nutrition, and Cultural Practices (7 works) · Politics (7 works) · Cultural heritage (6 works)