9. Foregrounding Food: Mixtec Cuisine, Identity, and Ritual at Tututepec, Oaxaca

Kapitel in diesem Buch

1. Frontmatter i
2. CONTENTS vii
3. List of Figures ix
4. List of Tables xiii
5. FOREWORD.Food and the sacred xv
6. ACKNOWLEDGMENTS xvii
7. 1. The Making of Oaxacan Foodways 1
8. PART I. THE ROOTS OF OAXACAN CUISINE
9. 2. Food from the Barranca: A 13,000-Year Perspective from the Yuzanú Drainage of the Mixteca Alta 25
10. 3. Archaic-Period MRG-6 and the Deep Culinary Roots of Oaxacan Cuisine 49
11. 4. The Cooked, the Burned, and the Modified: Early Formative Cuisines and Human-Animal Relations in the Mixteca Alta 71
12. PART II. OAXACAN FOODWAYS IN ECONOMIC AND SPIRITUAL LIFE
13. 5. Perspectives on Dietary Variability in the Classic-Period Valley of Oaxaca 97
14. 6. Eating in the City: Investigating the Dietary Impact of Urban Life in Ancient Oaxaca 123
15. 7. Nourishing the Ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic Periods 149
16. 8. Foodways and Diet in the Prehispanic Mixteca Alta: Ceramic and Isotope Analyses of the Tomb 1 Burial in Nduatiucu (San Felipe Ixtapa, Teposcolula) 173
17. PART III. DISRUPTED, INNOVATED, AND RESILIENT CUISINES
18. 9. Foregrounding Food: Mixtec Cuisine, Identity, and Ritual at Tututepec, Oaxaca 191
19. 10. Preserving Oaxacan Foodways in the Face of Conquest: A Seed Bank in the Nejapan Sierra Sur 219
20. 11. Oaxacan Cuisine at Achiutla during the Early Colonial Period: A Story of Resilience 243
21. PART IV. LIVING CULINARY TRADITIONS
22. 12. Itacate para el Camino: Prepared Meals for Prehispanic and Colonial Travelers 269
23. 13. Isthmus Zapotec Food: Community, Ecology, Markets, Makers 283
24. 14. Maize Cuisine on the Move in the Twenty-First Century: Persistence and Migration of Tejate, a Traditional Mesoamerican Maize and Cacao Beverage 307
25. CONTRIBUTORS 332
26. INDEX 336