Presentación
Juana Camacho, Alejandro Guarín, Shawn Van Ausdal
Historia de la comida y la comida en la historia
Issue 29 | 2008
Table of Contents
Editorial
Dossier
Some Thoughts on the “Drunken Indian” in the Creole Imaginario
Rebecca Earle
Nurturing the Nation: Gender and Nutrition in Mexico (1940-1960)
Sandra Aguilar Rodríguez
Tasting Empire: Chocolate and the European Internalization of Mesoamerican Aesthetics
Marcy Norton
Immigrant Entrepreneurs, Bread, and Worker Protest in Porfirian Mexico City
Robert Weis
When Beef Was King. Or Why Do Colombians Eat so Little Pork?
Van Ausdal Shawn
Fourth-Rate Meat for Fourth-Rate Consumers
Alejandro Guarín
Lecturas
Comentarios
Revista de Estudios Sociales
Cocina, cuisine y clase: estudio de sociología comparada
Juan David Gutiérrez
Dulzura y poder. El lugar del azúcar en la historia moderna
Santiago Muñoz Arbeláez
Alimentación, género y pobreza en los Andes ecuatorianos
Juliana Duque
The Political Economy of Food
Juana Afanador
Changing Fortunes: Biodiversity and Peasant Livelihood in the Peruvian Andes
Fabio Alejandro Camargo
Documentos
Los ajiacos colombianos
Juliana Duque, Shawn Van Ausdal
Otras voces
Persistance, Local Knowledge, and Survival Strategies in Peasant Societies
Jairo Mora Delgado
Security and Liberty: Space and Place in Family-Individual Relations in Bogotá
Oscar Iván Salazar Arenas
The Demarcation Problem in Aesthetics: a Critique of Danto's Criterion
Andrés Páez