This book examines the history, archaeology, andanthropology of Mexican taste. Contributors analyze howthe contemporary identity of Mexican food has been createdand formed through concepts of taste, and how this nationalidentity is adapted and moulded through change and migration.Drawing on case studies with a focus on Mexico, but alsoincluding Israel and the United States, the contributorsexamine how local and national identities, the global marketof gastronomic tourism, and historic transformations in trade,production, the kitchen space and appliances shape the tasteof Mexican food and drink.Chapters include an exploration of the popularity of Mexicanbeer in the United States by Jeffrey M. Pilcher, an examinationof the experience of eating chapulines in Oaxaca byPaulette Schuster and Jeffrey H. Cohen, an investigation intotransformations of contemporary Yucatecan gastronomy bySteffan Igor Ayora-Diaz, and an afterword from Richard Wilk.Together, the contributors demonstrate how taste itself isshaped through a history of social and cultural practices.