{"product_id":"mesquite-pods-to-mezcal-10000-years-of-oaxacan-cuisines-9781477327968","title":"Mesquite Pods to Mezcal: 10,000 Years of Oaxacan Cuisines","description":"\u003cp\u003e\u003cb\u003eNew case studies documenting ten thousand years of cuisines across the cultures of Oaxaca, Mexico, from the earliest gathered plants, such as guajes, to the contemporary production of tejate and its health implications.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Among the richest culinary traditions in Mexico are those of the \"eight regions\" of the state of Oaxaca. \u003ci\u003eMesquite Pods to Mezcal\u003c\/i\u003e brings together some of the most prominent scholars in Oaxacan archaeology and related fields to explore the evolution of the area's world-renowned cuisines. This volume, the first to address food practices across Oaxaca through a long-term historical lens, covers the full spectrum of human occupation in Oaxaca, from the early Holocene to contemporary times. Contributors consider the deep history of agroecological management and large-scale landscape transformation, framing food production as a human-environment relation. They explore how, after the arrival of the Spanish, Oaxacan cuisines adapted, diets changed, and food became a stronger marker of identity. Examining the present, further studies document how traditional foodways persist and what they mean for contemporary Oaxacans, whether they are traveling ancient roads, working outside the region, or rebuilding after an earthquake. Together, the original case studies in this volume demonstrate how new methods and diverse theoretical approaches can come together to trace the development of a rich food tradition, one that is thriving today. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e Verónica Pérez Rodríguez is an associate professor of anthropology at the University of Albany, SUNY. \u003c\/p\u003e\u003cp\u003e Shanti Morell-Hart is an associate professor of anthropology at Brown University. \u003c\/p\u003e\u003cp\u003e Stacie M. King is a professor of anthropology at Indiana University. \u003c\/p\u003e\u003cbr\u003e","brand":"University of Texas Press","offers":[{"title":"Default Title","offer_id":50498275934482,"sku":"9781477327968","price":62.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_30610a04-bdf0-4079-a62f-56cb743f656b.jpg?v=1730730363","url":"https:\/\/surprise-castle.myshopify.com\/products\/mesquite-pods-to-mezcal-10000-years-of-oaxacan-cuisines-9781477327968","provider":"Surprise Castle","version":"1.0","type":"link"}