http://gringotambo.wordpress.com/2007/08/08/restaurant-review-aji-in-boulder-co/ Social scientists thinking about Bolivia Mon, 19 Oct 2009 17:02:26 +0000 http://wordpress.com/ hourly 1 http://gringotambo.wordpress.com/2007/08/08/restaurant-review-aji-in-boulder-co/#comment-108 g0nz0 Thu, 16 Aug 2007 02:43:03 +0000 http://blog.gringotambo.org/?p=22#comment-108 I can understand the disappointment that comes with ordering a Papa a la Huancaina and not getting what you expected, but at least be grateful that the "Bolivian" restaurant doesn't come with "Bolivian" service. It is the Achille's heel of the Bolivian food service industry in the U.S. I can understand the disappointment that comes with ordering a Papa a la Huancaina and not getting what you expected, but at least be grateful that the “Bolivian” restaurant doesn’t come with “Bolivian” service. It is the Achille’s heel of the Bolivian food service industry in the U.S.

]]> http://gringotambo.wordpress.com/2007/08/08/restaurant-review-aji-in-boulder-co/#comment-107 Katherine McGurn Fri, 10 Aug 2007 21:10:56 +0000 http://blog.gringotambo.org/?p=22#comment-107 I am intrigued by one of your last points. The idea of Latin America is often perceived by Americans as a fairly homogenous location - with "Mexican" often equated with "Latin American." For instance, a recent episode of the Bravo TV series "Top Chef" was recently devoted to making contestants create "Latin flavored" food. All the dishes seemed to be Mexican or Caribbean inspired, and there was no commentary on what "Latin flavor" is, what it means, what are the hallmarks of Latin cooking, no attempt to discuss the diversity of Latin American cuisine, etc. I think (hope!) that this attitude is changing somewhat, since cooking magazines now routinely feature stories on the "new" haute Peruvian cuisine, for instance, and so marked regional variations are (slowly) getting out into "foodie" American understandings. But I think what's key here is that the restaurant was trying to hit a certain tone instead of aiming for perhaps even locally recognizable verions - perhaps based on what they thought affluent Americans would respond to (with elements of exoticism and familiarity laced together). I am intrigued by one of your last points. The idea of Latin America is often perceived by Americans as a fairly homogenous location – with “Mexican” often equated with “Latin American.” For instance, a recent episode of the Bravo TV series “Top Chef” was recently devoted to making contestants create “Latin flavored” food. All the dishes seemed to be Mexican or Caribbean inspired, and there was no commentary on what “Latin flavor” is, what it means, what are the hallmarks of Latin cooking, no attempt to discuss the diversity of Latin American cuisine, etc. I think (hope!) that this attitude is changing somewhat, since cooking magazines now routinely feature stories on the “new” haute Peruvian cuisine, for instance, and so marked regional variations are (slowly) getting out into “foodie” American understandings. But I think what’s key here is that the restaurant was trying to hit a certain tone instead of aiming for perhaps even locally recognizable verions – perhaps based on what they thought affluent Americans would respond to (with elements of exoticism and familiarity laced together).

]]>