K’Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today’s culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions.

K'Oben: 3,000 Years of the Maya Hearth (Rowman & Littlefield Studies in Food and Gastronomy)

Cookbooks, Food & Wine

Anderson, Eugene N.

O'Connor, Amber M.

Cooking Education & Reference

Rowman & Littlefield Publishers

The East Asian World-System: Climate and Dynastic Change (World-Systems Evolution and Global Futures)

This book studies the East Asian world-system and its dynastic cycles as they were influenced by climate and demographic change, diseases, the expansion of trade, and the rise of science and technology. By studying the history of East Asia until the beginning of the 20th century and offering a comparative perspective on East Asian countries, including China, Japan and Korea, it describes the historical evolution of the East Asian world-system as being the result of good or poor management of the respective populations and environments. Lastly, the book discusses how the East Asian regions have become integrated into a single world-system by a combination of trade, commerce, and military action. Given its scope, the book will appeal to scholars of history, sociology, political science and environmental studies, and to anyone interested in learning about the effects of climate change on the dynamic development of societies.

Business & Money

Economics

Springer

Paul D. Buell, Ph.D. (1977) in History, University of Washington, Seattle, is Wissenschaftlicher Mitarbeiter at the Horst-Grtz-Stiftungs-Institut, Berlin. He has published extensively on the history of the Mongols including an Historical Dictionary of the Mongol World Empire (Scarecrow, 2003). E. N. Anderson, Ph.D. (1967) in Anthropology, Professor Emeritus of Anthropology, University of California, Riverside. A specialist in ethnobiology and human ecology with extensive field work, he is the author of Floating World Lost (University Press of the South 2007).Charles Perry, B.A. (1964) in Middle East Languages, University of California, Berkeley, is a Los Angeles-based writer specializing in the food history of the Islamic world. His writings include Medieval Arab Cookery (Prospect, 2000), with A.J. Arberry and Maxime Rodinson.

Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao (Sir Henry Wellcome Asian Series, 9)

Buell, Paul D.

Reference

Brill Academic Pub

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