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Raw, cooked & rotten: cooking methods and cultural meanings.
Manage episode 309380809 series 3032190
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 73
This episode explores different aspects of the cultural production of food in traditional indigenous cultures of Mexico, and some of them are related to preparation methods as explored by the“culinary triangle” of raw, cooked and rotten. And other aspects focus on the creation of meanings, practices, attitudes and uses of food in pre-Columbian and contemporary societies.
I want to get you very excited about the many different ways of analysing food that helps us see culinary traditions in a new light and broaden our possibilities of exploration and understanding of them.
………………………………………………..
Links mentioned on this episode:
- Ep.51 Cultural Staples: Chilies https://tinyurl.com/yhfabtll
- Ep.59 Cultural staples: Cocoa. Part I https://tinyurl.com/yzxc5ukd
- Ep.60 Interview with chocolate historian Alex Hutchinson https://tinyurl.com/yhpqrmhs
- Ep.69 Cultural Staples: Pulque https://tinyurl.com/yhj3fk4e
- Hungry Books Podcast Ep.7: Making sense of taste, food and philosophy https://tinyurl.com/yzab36sm
- Episode's blogpost: https://tinyurl.com/yk4mo55z
………………………………………………..
Sign up to my newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
80 episodes
Manage episode 309380809 series 3032190
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 73
This episode explores different aspects of the cultural production of food in traditional indigenous cultures of Mexico, and some of them are related to preparation methods as explored by the“culinary triangle” of raw, cooked and rotten. And other aspects focus on the creation of meanings, practices, attitudes and uses of food in pre-Columbian and contemporary societies.
I want to get you very excited about the many different ways of analysing food that helps us see culinary traditions in a new light and broaden our possibilities of exploration and understanding of them.
………………………………………………..
Links mentioned on this episode:
- Ep.51 Cultural Staples: Chilies https://tinyurl.com/yhfabtll
- Ep.59 Cultural staples: Cocoa. Part I https://tinyurl.com/yzxc5ukd
- Ep.60 Interview with chocolate historian Alex Hutchinson https://tinyurl.com/yhpqrmhs
- Ep.69 Cultural Staples: Pulque https://tinyurl.com/yhj3fk4e
- Hungry Books Podcast Ep.7: Making sense of taste, food and philosophy https://tinyurl.com/yzab36sm
- Episode's blogpost: https://tinyurl.com/yk4mo55z
………………………………………………..
Sign up to my newsletter: eepurl.com/cV5AsH
Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc
Instagram: https://www.instagram.com/rocio.carvajalc/
email: [email protected]
web: https://www.passthechipotle.com/
Youtube: https://tinyurl.com/y9ot9a57
Bookstand: https://payhip.com/RocioCarvajal
🎧 Check my other podcast: Hungry Books https://podfollow.com/hungry-books/view
Book a food tour in Puebla! https://tinyurl.com/ydkthwfu
80 episodes
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