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Nouvel article de Raúl Matta publié dans l'ouvrage collectif Cooking Technology. Transformations in culinary practice in Mexico and in Latin America, édité par Steffan Igor Ayora-Diaz (aux éditions Bloomsburry Publishing).Raúl Matta y propose une réflexion sur les reconfigurations culinaire au Pérou, à partir d'emprunts gastronomiques à d'autres pays.Table des matières:Introduction: The Meanings of Cooking and the Kitchen: Negotiating Techniques and TechnologiesSteffan Igor Ayora-Diaz, Universidad Autónoma de Yucatán, MexicoPart I: Refiguring the Past, Rethinking the Present1. Grinding and Cooking: An Approach to Mayan Culinary Technology &#62; Lilia Fernández-Souza, Universidad Autónoma de Yucatán, Mexico2. Technology and Culinary Affectivity Among the Ch'orti' Maya of Eastern Guatemala &#62; Julián López-García, Universidad Nacional de Educación a Distancia, Spain and Lorenzo Mariano-Juárez, Universidad de Extremadura, Spain3. From Bitter Root to Flat Bread: Technology, Food and Culinary Transformations of Cassava in the Venezuelan Amazon &#62; Hortensia Caballero-Arias, Venezuelan Institute for Scientific Research, Venezuela4. Technologies and Techniques in Rural Oaxaca's Zapotec Kitchens &#62; Claudia Rocío Magaña-González, University of Guadalajara, MexicoPart II: Transnational and Translocal Meanings5. The Americanization of Mexican Food and Change in Cooking Techniques,Technologies and Knowledge &#62; Margarita Calleja, University of Guadalajara, Mexico6. Home Kitchens: Techniques, Technologies and the Transformation of Culinary Affectivity in Yucatán &#62; Steffan Igor Ayora-Diaz, Universidad Autónoma de Yucatán, Mexico7. If You Don't Use Chiles from Oaxaca, Is It Still Mole Negro? Shifts in Traditional Practices, Techniques and Ingredients among Oaxacan Migrants' Cuisine &#62; Ramona L. Pérez, San Diego State University, USA8. Changing Cooking Styles and Challenging Cooks in Brazilian Kitchens &#62; Jane Fajans, Cornell University, USA9. Global Dimensions of Domestic Practices: Kitchen Technologies in Cuba &#62; Anna Cristina Pertierra, University of Western Sydney, AustraliaPart III: Recreating Traditions and Newness10. Recipes for Crossing Boundaries: Peruvian Fusion &#62; Raúl Matta, University of Göttingen, Germany11. Ways of Colombian Cuisine: Interpretation of Traditional Culinary Knowledge in Three Cultural Settings &#62; Juliana Duque-Mahecha, Cornell University, USA12. Cooking Techniques as Markers of Identity and Authenticity in Costa Rica's Afro-Caribbean Foodways &#62; Mona Nikolic, Free University of Berlin, GermanyAfterwordCarole Counihan, Millersville University, USA