The Mezcal Rush

Explorations in Agave Country

Author: Granville Greene

Publisher: Counterpoint Press

ISBN: 1619028956

Category: Cooking

Page: 256

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"A rich, inclusive portrait of one of the world's great drinks." —Kirkus Reviews Mezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high-end distillates, most small-batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions. As Granville Greene spends time with maestros mezcaleros, who distill their drinks using local agaves and production techniques honed through generations, mezcal becomes a spirit of contradictions—both a liquid language celebrating village identity and craftsmanship, and a luxury export undergoing a gold-rush-style surge. The Mezcal Rush explores the complications that can arise when an artisanal product makes its way across borders.
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Taste, Politics, and Identities in Mexican Food

Author: Steffan Igor Ayora-Diaz

Publisher: Bloomsbury Publishing

ISBN: 1350066680

Category: History

Page: 240

View: 5518

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This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices.
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