Additional information
by Michael R. McDonald (Author)
This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them.
Food Culture in Central America illustrates the unique foodways of the region in depth--and in English--for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings--street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including Christmas, Semana Santa, and Quincineras.
Author Biography
Michael R. McDonald is associate professor of anthropology at Florida Gulf Coast University, Fort Myers, FL.
