{"id":971,"date":"2017-12-08T19:17:24","date_gmt":"2017-12-08T19:17:24","guid":{"rendered":"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/?p=971"},"modified":"2017-12-08T23:18:12","modified_gmt":"2017-12-08T23:18:12","slug":"hungry-for-more","status":"publish","type":"post","link":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/hungry-for-more\/","title":{"rendered":"Hungry for More?"},"content":{"rendered":"
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If you\u2019re still curious about the history, culture, and cookery of Central America, here is a brief listing of resources containing a wealth of extra information. Between the cookbooks and scholarly articles I hope you find something that interests you.<\/span><\/p>\n<\/div>\n

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Books:<\/strong><\/p>\n

\"Image<\/a>Marks, Copeland.<\/span> <\/span>False Tongues and Sunday Bread<\/span><\/em>.<\/span> <\/span>M. Evans & Co., 2014.<\/span><\/p>\n

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This cookbook is the result of Copeland Marks\u2019s intensive journe<\/span>y to document the indigenous<\/span> <\/span>foodways<\/span> of the Mayan people. Though the majority of the recipes hail from Guatemala, all of Central America is represented in its four hundred some pag<\/span>es. If you\u2019re looking to try traditional combinations of peppers, <\/span>chiles<\/span>, beans, and corn, look no further.<\/span><\/p>\n<\/div>\n

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\"Image<\/a>Presilla<\/span>, <\/span>Maricel<\/span> E. <\/span>Gran <\/span>Cocina<\/span> Latina<\/span><\/em>.<\/span> <\/span>Norton, 2012.<\/span><\/p>\n

It\u2019s almost guaranteed that you\u2019ll like the taste or technique of something in <\/span>Presilla\u2019s<\/span> book. In addition to the comprehensive index of over five hundred recipes from everywhere in Latin America, it describes the historic roots, techniques, and ingredients of each in brilliant, minute detail.<\/span><\/p>\n

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\"Image<\/a>McDonald, Michael R. <\/span>Food Culture in Central America<\/em>.<\/span> Food Culture around the World<\/span>, edited by Ken <\/span>Albala<\/span>, Greenwood Press, 2009. <\/span><\/p>\n

Anchored by the image of a <\/span>metate<\/span> y <\/span>mano<\/span>, two stones traditionally used to grind spices and vegetables into indigenous Central American food, this book is a comprehensive yet light overview of the region\u2019s food culture. <\/span>History, geography, ethnography, ingredient information, and recipes can be found in its pages.<\/span><\/p>\n

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Television\/Multimedia:<\/strong><\/div>\n<\/div>\n<\/div>\n
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\"Show<\/a>\u201cNicaragua.\u201d <\/span>Anthony <\/span>Bourdain<\/span> No Reservations<\/span><\/em>, <\/span>written by Anthony <\/span>Bourdain<\/span>, Zero Point Zero Production, 2005. <\/span><\/p>\n

Framed by the political vestiges of the 1980s\u2019s Iran-Contra affair, Anthony <\/span>Bourdain\u2019s<\/span> travels in Nicaragua take him in, out, and around cities and mountain countryside. From a dump to street food stands and a family farm, the footage of the <\/span>pupusas<\/span>, <\/span>chicharrones<\/span>, and blood sausag<\/span>e cooking and being consumed is<\/span> incredibly tantalizing.<\/span><\/p>\n

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Articles\/Blogs:<\/span><\/strong><\/p>\n

\"Blog<\/a>Sigala<\/span>, Giselle. <\/span>\u201cLatina Eats: Exploring Moles and Central American Cuisine.\u201d <\/span>The Culinary Institute of America<\/span><\/em>, <\/span>blog.ciachef.edu\/latina-eats-exploring-moles-central-american-cuisine\/<\/span>.<\/span> Accessed 5 Dec<\/span> 2017.<\/span><\/p>\n

Experience learning Latin American cuisine from the professionals through this blog by Giselle <\/span>Sigala<\/span>, a student at the Culinary Institute of America.<\/span> <\/span> In<\/span> San Antonio for a semester to work on a Latin Cuisine Concentration, she documents the regions, dishes, and restaurants <\/span>she encounters in words and exquisite food photography.<\/span><\/p>\n

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\"Two<\/a>Brigida<\/span>, Anna-Catherine. \u201cTheir Coffee is World-Renowned. Now More\u00a0<\/span>Guatemalans Are Actually Drinking It.\u201d <\/span>NPR The Salt<\/span><\/em>, <\/span>10 October 2017, <\/span>www.npr.org\/sections\/thesalt\/2017\/10\/10\/555871748\/their-coffee-is-world-renowned-now-more-guatemalans-are-actually-drinking-it<\/span>.<\/span> Accessed 5 Dec 2017.<\/span><\/p>\n<\/div>\n<\/div>\n

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Central America is known for its coffee, but it isn\u2019t well known that up until 2009 close to one hundred percent of Guatemalan coffee was exported out of the country. Read about the rise of artisanal coffee shops in this brief overview of the country\u2019s coffee culture.<\/span><\/p>\n

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\"Image<\/a>Esparza, Bill. \u201cThe State of Central American Food in Los Angeles.\u201d <\/span>Eater Los Angeles<\/span><\/em>, <\/span>15 Mar 2017, <\/span>la.eater.com\/2017\/3\/15\/14937930\/central-american-food-los-angeles<\/span>.<\/span> Accessed 5 Dec 2017.<\/span><\/p>\n

Accompanied by a beautiful interactive map of the best Central American restaurants in Los Angeles, this article gives context to the city\u2019s Central American presence. For those who cannot be <\/span>satiated <\/span>by what they find there, Esparza optimistically predicts a rise in number of Central American restaurants in the future.<\/span><\/p>\n

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Scholarly Literature:<\/span><\/strong><\/p>\n

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\"FrontEarle, Rebecca. \u201c\u2019If You Eat Their Food\u2026<\/span>\u2019:<\/span> Diets and B<\/span>odies in Early Colonial Spanish <\/span>America.\u201d <\/span>American Historical Review<\/span><\/em>, vol. 115, no. 3, 2010, pp. 688-713.<\/span><\/p>\n<\/div>\n<\/div>\n

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For a<\/span> take on a different time in Central America\u2019s culinary history, this article gives some surprising insights on food\u2019s meaning in the colonial era and how it affected the diets and social structures of different people. It also features interesting anecdotes from the letters and diaries of some Spanish officials.<\/span><\/p>\n

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\"FirstWilk<\/span>, Richard R. \u201c\u2019Real Belizean Food\u2019: Building Identity in the Transnational Caribbean.\u201d <\/span>American Anthropologist<\/span><\/em>, vol. 101, no. 2, 1999, pp. 244-255.<\/span><\/p>\n

A more detailed, anthropological case study of Belize\u2019s journey to find a national<\/span> cuisine, <\/span>Wilk<\/span> includes specific, engrossing stories to describe the ties between food and nationhood in Belize. Between statistics and descriptions of his own meals, he paints a vivid picture of Belize\u2019s culinary state.<\/span><\/p>\n<\/div>\n

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  If you\u2019re still curious about the history, culture, and cookery of Central America, here is a brief listing of resources containing a wealth of extra information. Between the cookbooks and scholarly articles I hope you find something that interests you.   Books: Marks, Copeland. False Tongues and Sunday Bread. M. Evans & Co., 2014. […]<\/p>\n","protected":false},"author":12,"featured_media":992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[13,6],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/971"}],"collection":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/comments?post=971"}],"version-history":[{"count":5,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/971\/revisions"}],"predecessor-version":[{"id":987,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/971\/revisions\/987"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/media\/992"}],"wp:attachment":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/media?parent=971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/categories?post=971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/tags?post=971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}