Resumo

AYORA DIAZ, Steffan Igor. The Performance of Yucatecan Subjectivity: Cuisine, Technology and Taste. Alteridades [online]. 2014, vol.24, n.48, pp.59-69. ISSN 2448-850X.

Yucatecan identity is grounded on different cultural practices and discourses, including the ways in which food is cooked and consumed. The gastronomic canon tends to promote more or less strict rules that establish and enforce which ingredients, as well as the techniques and technologies deemed "correct" in cooking a given recipe. This paper examines how the elaboration of Yucatecan dishes confronts a series of performances that allow the subject to affirm -for himself and others- their proficiency as good cooks, and their ability to prepare "authentic" Yucatecan food.

Palavras-chave : gastronomy; performativity; poetic; post-colonial; post-national; regionalism; Yucatan.

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