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The Modernization of Cooking Techniques in Two Rural Mayan Communities of Yucatan: The Case of Lard Frying

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The objective of this article is to provide information on cooking techniques used by two rural communities of Yucatan. 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.

Keywords: Mayan communities; cooking techniques; frying in lard; industrialized oil availability; modernization of cooking

Document Type: Research Article


Affiliations: 1: Fondo Nestle para la Nutricion de la Fundacion Mexicana para la Salud, Mexico, D.F. 2: Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran, Mexico, D.F.

Publication date: 2010-01-01

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