The Modernization of Cooking Techniques in Two Rural Mayan Communities of Yucatán
The Case of Lard Frying
Bibliographic Data
| ID | 14721865 |
|---|---|
| Authors | Pedro Arroyo (Mexfam, corresponding author), Jeanette Pardío-López, Alvar Loria, Alvar Lorı́a (0000-0002-4435-5319), Victoria Fernández-García |
| Year | 2010 |
| Volume | 49 |
| Issue | 1 |
| Pages | 61-71 |
| Publication date | 2010-01-19 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Ecology of Food and Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 0367-0244 • E-ISSN: 1543-5237 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/03670240903433238 |
| PMID | 21883089 |
| OpenAlex | W2092429615 |
| Language | EN |
| References cited | 13 |
The objective of this article is to provide information on cooking techniques used by two rural communities of Yucatán. We used a 24-hour recall method with 275 participants consuming 763 dishes. Dishes were classified according to cooking technique: 205 were lard-fried (27%), 169 oil-fried (22%), and 389 boiled/grilled (51%). The smaller more secluded community (San Rafael) consumed more fried dishes than the larger community (Uci) (54% versus 45%) and used more lard-frying than Uci (65% versus 46%). The more extensive use of lard in the smaller community appears to be due to fewer modernizing influences such as the availability and use of industrialized vegetable oils
Biology · Cooking methods · Cooking oil · Economic growth · Economics · Geography · Modernization theory · Rural community · Socioeconomics · Culinary Culture and Tourism · Food, Nutrition, and Cultural Practices · Nutritional Studies and Diet · Food Science
| Highly cited | No |
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