Sarah Bak-Geller Corona

• Professor at National Autonomous University of Mexico

En ciertas sociedades poscoloniales, la metáfora de la receta bien lograda fue y sigue siendo objeto de uso político cuando se trata de definir la cultura nacional, la cual es con frecuencia representada en forma de caldero u olla, donde los ingredientes y saberes autóctonos se combinan, sin ningún esfuerzo ni mediación, con otros productos y técni...

Este libro presenta una reflexión critica y comparativa entre América Latina, Europa y Asia sobre los usos locales del patrimonio alimentario. Sus autores exploran las profundas contradicciones de las políticas estatales para salvaguardar y transmitir los recursos culturales en contextos de globalización y mercantilización de la cultura y, al mismo...

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 includi...

What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country. This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its vario...

This article explored the role of food in the rise of political modernity in the Atlantic world, toward the end of the 18th century and beginning of the 19th. The three food programs analyzed here—the production of a “patriotic” bread, the program of “public and common” meals, and the regime of “hard digestion” founded upon ideal indigenous food ha...

This paper analyzes the role of Mexico's first cookbooks (1830-1890) in the creation of a national identity. Three aspects allow us to consider these cookbooks as a genuine and novel political project in the building of the idea of mexicanidad. In the first place, valorization of local ingredients; secondly, legitimization of vernacular Spanish and...

This paper analyzes the role of Mexico's first cookbooks (1830-1890) in the creation of a national identity. Three aspects allow us to consider these cookbooks as a genuine and novel political project in the building of the idea of mexicanidad. In the first place, valorization of local ingredients; secondly, legitimization of vernacular Spanish and...

El presente artículo analiza los primeros libros de recetas mexicanas (1830-1890) y su papel en la creación de una identidad nacional. Tres aspectos permiten considerar a los primeros recetarios mexicanos como uno de los proyectos más audaces e innovadores en la construcción de la idea de “mexicanidad”: en primer lugar, la valorización de los produ...

Algunos de los primeros libros de cocina mexicanos fueron publicados en la década de 1830 por imprentas francesas especializadas en libros en español. Este artículo analiza los distintos modelos culinarios y de nación presentes en dos recetarios afrancesados -el Arte novísimo de cocina y el Nuevo cocinero americano/mexicano en forma de diccionario-...

French-fashioned Mexican recipe books in the 19th century. Globalization and construction of a national culinary modelThe first Mexican recipe books were published in the early 1830’s by French publishing houses specialized in Spanish written books. This article deals with the different nationalistic and cuisine models in two French-fashioned Mexic...

The first Mexican recipe books were published in the early 1830’s by French publishing houses specialized in Spanish written books. This article deals with the different nationalistic and cuisine models in two French-fashioned Mexican recipe books -the Arte novísimo de cocina and the Nuevo cocinero americano/mexicano en forma de diccionario- and th...