4235 - Technology and the Kitchen: Culinary Changes in Contemporary Yucatán

The rapid expansion of the gastronomic foodscape in Yucatán has led to changes in domestic culinary practices that relativize regional food. Since the 1970s, partly due to culinary innovation introduced by returning urban migrants, and later by the growing numbers of national and international immigrants and the opening of transnational fast food franchises, Meridans are exposed to a changing diversity of regional and national cuisines. Domestic kitchens have adapted to produce the foods they are exposed to. In this paper I describe and discuss first, the different technologies that households have adopted in recent years in order to reproduce different culinary traditions. I pay attention to the information cooks may have on the cooking properties, advantages and disadvantages of different materials, and the different appliances used to process and cook domestic meals; second, the implications this transformation may have for the introduction in the house of foodstuffs technologically modified, the awareness or lack thereof of risks related to them (including the search for alternative artisanal and organic produce); and thirdly, the resulting changes in culinary preferences among urban consumers, particularly in their relation to regional Yucatecan food. My main argument is that cooking technologies lead to the de-territorialization of regional culture and the weakening of regional cultural identity.

Palabras claves: Technology, foodscape, Kitchen, Regionalism, Yucatan

Autores: Ayora Diaz, Steffan Igor (Universidad Autónoma de Yucatán, Mexico / Mexiko)


University of Vienna | Dr.-Karl-Lueger-Ring 1 | 1010 Vienna | T +43 1 4277 17575