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[ 洋図書 ] K'oben : 3,000 years of the Maya hearth / ( Rowman & Littlefield studies in food and gastronomy )

Amber M. O'Connor and Eugene N. Anderson. -- Rowman & Littlefield, -- c2017. --

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中央 3階A 一般洋図書 F/383.8/O18/K 7110485420 配架図 Digital BookShelf
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ISBN 1442255250 (cloth ; alkaline paper)
ISBN13桁 9781442255258 (cloth ; alkaline paper)
無効なISBN等 978144225265 (electronic)
テキストの言語 英語                  
分類：NDC10版 383.856
個人著者標目 O'Connor, Amber M.
本タイトル K'oben :
タイトル関連情報 3,000 years of the Maya hearth /
著者名 Amber M. O'Connor and Eugene N. Anderson.
その他のタイトル K'oben : 3000 years of the Maya hearth
出版地・頒布地 Lanham :
出版者・頒布者名 Rowman & Littlefield,
出版年・頒布年 c2017.
数量 v, 205 pages :
他の形態的事項 illustrations ;
大きさ 24 cm.
書誌注記 Includes bibliographical references (pages 185-196) and index.
内容注記 Introduction -- Maya beginnings : the wetland era of basket and pib cooking -- The rise and fall of the classic Maya : the era of stratified consumption -- Colonial society and the Spanish connection : the era of tortillas and comales -- Nineteenth- and twentieth-century innovations -- Notes for the field : overview of the Mayaland states -- "Eating like an Indian" revisited : the era of tourism, UNESCO, and gentrified foodways -- Appendix : Cooking and ingredients.
要約、抄録、注釈等 K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions.
著者標目 Anderson, E. N., 1941-
統一タイトル(シリーズ副出標目) Studies in food and gastronomy.
シリーズ名・巻次 Rowman & Littlefield studies in food and gastronomy 
一般件名 Mayas -- History.
Maya cooking -- History.
資料情報1 『K'oben : 3,000 years of the Maya hearth /』（Rowman & Littlefield studies in food and gastronomy）　Amber M. O'Connor and Eugene N. Anderson.　Rowman & Littlefield,　c2017. （所蔵館：中央　 請求記号：F/383.8/O18/K　 資料コード：7110485420）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352031408

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