Taste, Politics, and Identities in Mexican Food

This book examines the history, archaeology, and
anthropology of Mexican taste. Contributors analyze how
the contemporary identity of Mexican food has been created
and formed through concepts of taste, and how this national
identity is adapted and moulded through change and migration.
Drawing on case studies with a focus on Mexico, but also
including Israel and the United States, the contributors
examine how local and national identities, the global market
of gastronomic tourism, and historic transformations in trade,
production, the kitchen space and appliances shape the taste
of Mexican food and drink.

Chapters include an exploration of the popularity of Mexican
beer in the United States by Jeffrey M. Pilcher, an examination
of the experience of eating chapulines in Oaxaca by
Paulette Schuster and Jeffrey H. Cohen, an investigation into
transformations of contemporary Yucatecan gastronomy by
Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk.
Together, the contributors demonstrate how taste itself is
shaped through a history of social and cultural practices.

“This ambitious volume brings together an international group of scholars to explore cultural and historical factors that have shaped both the taste of Mexican foods, as well as Mexicans' tastes.” —Heather Paxson, Massachusetts Institute of Technology, USA

“This is an original work that makes a significant contribution to the discussion on taste and its cultural and political construction.” —Rachel Black, Connecticut College, USA

“A welcome addition to an engaging and timely topic. Its interdisciplinary approach has the potential to extend and build upon existing scholarship in thoughtful and critical ways.” —Emma-Jayne, University of Wales Trinity Saint David, USA