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The Modernization of Cooking Techniques in Two Rural Mayan Communities of Yucatán: The Case of Lard Frying
- Source :
- Ecology of Food and Nutrition. 49:61-71
- Publication Year :
- 2010
- Publisher :
- Informa UK Limited, 2010.
-
Abstract
- The objective of this article is to provide information on cooking techniques used by two rural communities of Yucatán. We used a 24-hour recall method with 275 participants consuming 763 dishes. Dishes were classified according to cooking technique: 205 were lard-fried (27%), 169 oil-fried (22%), and 389 boiled/grilled (51%). The smaller more secluded community (San Rafael) consumed more fried dishes than the larger community (Uci) (54% versus 45%) and used more lard-frying than Uci (65% versus 46%). The more extensive use of lard in the smaller community appears to be due to fewer modernizing influences such as the availability and use of industrialized vegetable oils.
- Subjects :
- Adult
Male
Culture
Medicine (miscellaneous)
Health Promotion
Rural Health
Modernization theory
Toxicology
Young Adult
Surveys and Questionnaires
Food classification
Humans
Plant Oils
Family
Cooking
Food science
Social Change
Mexico
Dietary fat
Aged
Ecology
Cooking methods
General Medicine
Middle Aged
Dietary Fats
Indians, Central American
Rural environment
Diet
Geography
Food
Female
Central american
Food Science
Subjects
Details
- ISSN :
- 15435237 and 03670244
- Volume :
- 49
- Database :
- OpenAIRE
- Journal :
- Ecology of Food and Nutrition
- Accession number :
- edsair.doi.dedup.....9d8a389737163993129dee18d3713233