Accepted paper:

Eating tixinda and drinking tepache

Authors:

Joanna Dubrawska-Stepniewska (Musicology Institute, Warsaw)

Paper short abstract:

Based on my ethnomusicology field research in Mexico I would like to present a paper devoted to song texts of local musicians-poets from the south of Oaxaca state in which they pass information on local delicacies from spices trough a variety of dishes including drinks and alcohols as well.

Paper long abstract:

Joanna Dubrawska-Stępniewska (PhD student at Warsaw University, Department of History, Institute of Musicology, Poland) Eating tixinda and drinking tepache (comer tu tixinda y beber tepache) Mexican society regards food as their national heritage, especially dishes made of corn, like tortillas or any kind of salsas, which basic ingredient is the famous chili pepper. Based on my over two-years ethnomusicology field research in Mexico I would like to present a paper devoted to song texts of local musicians-poets from the south of Oaxaca state in which they pass information on local delicacies from spices trough a variety of dishes including drinks and alcohols as well. The works of local musicians reflect the vision of the life of the whole society. Content of those texts is to affirm the life of the littoral part of Mexico. The songs not only praise the beauty of the nature but also describe the way of celebrating important events, which can be confirmed in the lyrics, can't exist without music, food and alcohol. The compositions of local musicians are almost as a guide to local culinary culture. One may find traditional recipes for preparing a particular dish in between the song lyrics. Most of all the songs describe the context of drinking local alcohol called mezcalem , the method of preparing the ritual dish called mole and a specific kind of spice tixinde. Above that the singers tell about the ways of getting those delicacies or regional fish dishes, such as the soup called caldo de bacoco.

panel Food001
Culinary heritage as an island of well-being (Panel of SIEF working groups 'Historical approaches in cultural analysis' and 'Food research')