Illustrations
Series Editors’ Preface
Acknowledgments
Introduction: Toward the Construction of a Latin American Gastronarrative
Rocío del Aguila and Vanesa Miseres
I – Culinary Fusion: Indigenous Heritage and Colonialism
1. Food, Power, and Discursive Resistance in Tahuantinsuyu and the Colonial Andes
Alison Krögel
2. The Potato: Culture and Agriculture in Context
Regina Harrison
3. The Culinary World of Sor Juana Inés de la Cruz
Paola Jeannete Vera Báez and Ángel T. Tuninetti
II – A Modernized Table: National Identities, Regionalisms, and Transnational Foodways
4. Immigrants, Elites, and Identities: Representing Food Cultures in Nineteenth-Century Latin America
Lee Skinner
5. Native Food and Male Emotions: Alimentary Encounters between White Travelers and Their “Others” in Nineteenth-Century Colombia
Mercedes Lopez Rodriguez
6. A Matter of Taste: Aesthetics, Manners, and Food in Eduarda Mansilla’s Experience in New York
Vanesa Miseres
III – Gender and Food: Consumerism, Desire, and Women’s Agency
7. Homemaking in 1950s Mexico: Women, Class, and Race through the Kitchen Window
Sandra Aguilar-Rodríguez
8. Sense of Place and Gender in Rosario Castellanos’s “Cooking Lesson”
Elizabeth Montes Garcés
9. Lemons, Oregano, Satisfaction, and Hopeless Melancholy: Agency, Subversion, and Identity in Mayra Santos Febres’s “Marina y su olor”
Nina B. Namaste
10. Exquisite Paradise: Taste and Consumption in Hebe Uhart’s “El budín esponjoso”
Karina Elizabeth Vázquez
IV – Latin American Food Writing: Between History and Aesthetics
11. The Poetics of Gastronomic History: Salvador Novo’s Cocina mexicana
Ignacio M. Sánchez Prado
12. Food, Hunger, and Identity in Martín Caparrós’s Travel Writing
Ángel T. Tuninetti
13. American Counterpoints: Barbacoa and Barbecue beyond Nation
Russell Cobb
Epilogue: Why Gastronarratives Matter
María Paz Moreno
Bibliography
Contributors
Index