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A Culture of Everyday Credit
A study of the role of pawnshops in the lives and culture of working and middle-class families in Mexico City from the eighteenth century to the present.
Judas at the Jockey Club and Other Episodes of Porfirian Mexico
This brilliant and eminently readable cultural history looks at Mexican life during the dictatorship of Porfirio D�az, from 1876 to 1911. At that time Mexico underwent modernization, which produced a fierce struggle between the traditional and the new and exacerbating class antagonisms. In these pages, the noted historian William H. Beezley illuminates many facets of everyday Mexican life lying at the heart of this conflict and change, including sports, storytelling, healthcare, technology, and the traditional Easter-time Judas burnings that became a primary focus of the strife during those years. This second edition features a new preface by the author as well as updated and expanded text, notes, and bibliography.
Exploring the Materiality of Food 'Stuffs'
From remote antiquity to contemporary contexts, food and the ‘stuff’ of food remains central to people’s daily experiences as well as their sense and expression of identity. This volume explores the materiality of foodstuffs past and present, examining humanity’s intriguingly complex relationships with, and experiences of, food. The book also makes a fresh contribution to our understanding of materiality through a novel focus on material culture, analysing objects used to prepare, wrap, serve and consume food and the tactile experiences involved in its production and consumption. Considering a wide range of cultures, spanning from ancient China to modern-day Kenya, this broad collection of interdisciplinary chapters reveal the multiple interplays between foods, bodies, material worlds, rituals and embodied knowledge that emerge from these encounters and which, in turn, shape the material culture of food. Exploring the Materiality of Food 'Stuffs' makes an important contribution to this burgeoning field and will be of interest to archaeologists and anthropologists working in the key area of food research.
