Exploring the increasing interest and popularity of traditional foods in Oaxaca, this volume builds on literature about the state’s edible heritage and its contribution to identity and culture within the Mexican context. With a moving foreword by Lila Downs, the book illustrates how food is embedded in every aspect of Oaxaca past and present communities, inviting us on a sensory exploration of the diversity of flavors and textures across the state. In a context marked by globalization, gentrification, and migration, the volume offers a diachronic take on food habits across Oaxaca, with the potential to reflect on themes such as food justice and sustainability.
The volume contextualizes food practices within unique landscapes (Barranca of the Mixteca Alta; chap. 2), and settlements (domestic, public, rural, and urban spaces; chaps. 4–6). It illustrates how archaeology contributes to reconstructing food practices, ranging from a single meal in Yuzanu 50 around 10,800 BCE (chap....
