Caldo De Piedra and Claiming Pre-Hispanic Cuisine as Cultural Heritage

Bibliographic Data

ID23757696
AuthorsRonda L Brulotte (0000-0002-3025-2087), Alvin Starkman
Year2016
Pages109-124
Publication date2016-04-29
Peer ReviewedYes
Open AccessNo
TypeCHAPTER
VenueEdible Identities (SOURCE_BOOK)
PublisherRoutledge (PUBLISHER • GB)
DOI10.4324/9781315578781-8
OpenAlexW2905091678
ISBN9781315578781
LanguageEN
Citations received8
References cited1

This chapter examines the tensions and contradictions that arise in claiming a culinary practice as the cultural property of a specific indigenous community. While at the same marketing it under the umbrella of Mexico&s;s UNESCO Intangible Cultural Heritage designation to a global clientele, Using the case study of Caldo de Piedra. It demonstrates that although regional, national, and even &s;world&s; heritage claims are political and operate from the top-down, heritage claims around food are ultimately understood, valued, and really &s;worked out&s; by social actors in their everyday practices and interactions on the ground. Oaxaca is historically not only one of Mexico&s;s economically poorest states; it is also one of the most ethnically diverse, with at least 15 different indigenous languages spoken. The communal nature of caldo de piedra&s;s preparation and consumption has apparently fostered a sense of ownership over the dish within San Felipe Usila itself.

Archaeology · Cultural heritage · Geography · Culinary Culture and Tourism · Latin American history and culture

Tools

Open DOI