吞噬国家:秘鲁的美食和移民-殖民的崇高

IF 0.6 Q4 ETHNIC STUDIES
Maria E. Garcia
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引用次数: 3

摘要

本文探讨了厨师Virgilio Martínez对秘鲁生物多样性的烹饪探索,以及他对“发现”、“选择”、“分类”和将当地“未知”的本土食材和知识转化为高端全球美食的主张。把Martínez作为艺术家和文化代理人认真对待,我认为他的作品可以被理解为我所谓的定居者-殖民崇高的一种形式,这种艺术掩盖和模糊了对特定土著人民和习俗的抹除和挪用。与所有霸权项目一样,反叙事也有空间,我认为存在出现非殖民关系的可能性。然而,将Martínez的烹饪艺术与伊丽莎白·利诺(Elizabeth Lino)在Cerro de Pasco的挑衅行为艺术一起阅读,有助于揭示Martínez等秘鲁厨师的技巧和艺术是如何与政治、文化和经济力量的“美食政治情结”协同工作的,从而掩盖了与殖民主义的持续纠缠。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Devouring the nation: gastronomy and the settler-colonial sublime in Peru
ABSTRACT This article explores chef Virgilio Martínez’s culinary exploration of Peruvian biodiversity and his claims of ‘discovering,’ selecting, classifying, and transforming local, ‘unknown,’ Indigenous ingredients and knowledge into high-end global cuisine. Taking Martínez seriously as an artist and cultural agent, I suggest that his work can be understood as a form of what I call the settler-colonial sublime, art that conceals and obscures the erasure and appropriation of specific Indigenous peoples and practices. As with all hegemonic projects, there is room for counter-narratives, and I consider the possibility for the emergence of other-than-colonial relations. Nevertheless, reading Martínez’s culinary artistry alongside the provocative performance art of Elizabeth Lino in Cerro de Pasco helps reveal how the skill and artistry of Peruvian chefs like Martínez work in tandem with a ‘gastropolitical complex’ of political, cultural, and economic forces to obscure ongoing entanglements with coloniality.
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来源期刊
Latin American and Caribbean Ethnic Studies
Latin American and Caribbean Ethnic Studies Social Sciences-Cultural Studies
CiteScore
1.30
自引率
16.70%
发文量
22
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