Food, Technology and Translocal Transformations of Taste

Industrial and Processed Food in Yucatán

Bibliographic Data

ID19547148
AuthorsSteffan Igor Ayora‐diaz (0000-0003-0543-4361, Autonomous University of Yucatán, corresponding author)
Year2020
Volume13
Issue2
Pages103-121
Publication date2020-12-31
Open AccessYes
TypeARTICLE
VenueReview of International American Studies (JOURNAL)
Journal identifiersISSN: 1991-2773 • E-ISSN: 1991-2773
PublisherUniversity of Silesia in Katowice (PUBLISHER • PL)
DOI10.31261/rias.9806
OpenAlexW3119837783
LanguageEN
References cited11

Translocality as originally used by Arjun Appadurai was an evocative concept that appealed immediately to anthropologists and others who study global-local connections. Its use has been widely adopted in religious studies, music studies, migration studies and food studies, but it has continued to be rather undefined, which makes it difficult to apply to local data. Here, from the study of local food and gastronomy in the Mexican state of Yucatán, I investigate how translocality can help us look at the global in the local and the local in the global. I propose that when it comes to studying food and gastronomy in the Yucatán, translocality can help us understand the ways in which industrialization, which became both a production model and a way of life in the United States and Europe at the end of the nineteenth century, rapidly extended to food everywhere, and Yucatecans fondly took to the consumption of industrially produced and processed foods, incorporating them into the local gastronomy. The results, in terms of taste, have been extensive but are not particular to the Yucatán, since food and gastronomy everywhere have been impacted in similar ways. However, when we analyze the changes in local dishes and preparations, we can see how ubiquitous industrialized food has become and how it has affected the particular configurations of ingredients in Yucatecan cuisine

Agricultural economics · Archaeology · Biology · Economics · Food consumption · Food processing · Gastronomy · Geography · Industrialisation · Political science · Social science · Sociology · Taste · Computer Science · Culinary Culture and Tourism · Migration, Ethnicity, and Economy · Food Science

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