Size, color, and freshness: Standards and heritage of native potatoes in Peru

References

• Abbots, Emma-Jayne. 2014. “Embodying Country-City Relations: The Chola Cuencana in Highland Ecuador.” In Food between the Country and the City: Ethnographies of a Changing Global Foodscape, edited by Nuno Domingos, Jose Manuel Sobral, and Harry G. West, 41–57. London: Bloomsbury.
   Google Scholar
• Anderson, Benedict R. O’G. 2006. Imagined Communities: Reflections on the Origin and Spread of Nationalism. Rev. ed. London: Verso.
   Google Scholar
• Ayora-Díaz, Steffan Igor. 2012. Foodscapes, Foodfields, and Identities in Yucatán. 1st. ed. Latin America Studies. New York: Berghahn Books.
   Google Scholar
• Besky, Sarah. 2014. “The Labor of Terroir and the Terroir of Labor: Geographical Indication and Darjeeling Tea Plantations.” Agriculture and Human Values 31 (1):83–96. doi: https://doi.org/10.1007/s10460-013-9452-8.
   Web of Science ®Google Scholar
• Bowen, Sarah. 2010. “Development from within? The Potential for Geographical Indications in the Global South.” The Journal of World Intellectual Property 13 (2):231–52. doi: https://doi.org/10.1111/j.1747-1796.2009.00361.x.
   Google Scholar
• Bowker, Geoffrey C., and Susan Leigh. Star. 1999. Sorting Things out: Classification and Its Consequences. Inside Technology. Cambridge, MA: MIT Press.
   Google Scholar
• Brack-Egg, Antonio. 2015. Peru. Fourteen Resources That Changed the World and One That Will. 1st ed. Lima, Perú: Promperu.
   Google Scholar
• Brulotte, Ronda L., and Michael A. Di Giovine. 2014. “Introduction. Food and Foodways as Cultural Heritage.” In Edible Identities: Food as Cultural Heritage, edited by Ronda L. Brulotte and Michael A. Di Giovine, 1–28. Heritage, Culture and Identity. Burlington, VT: Ashgate.
   Google Scholar
• Brush, Stephen, Rick Kesseli, Ramiro Ortega, Pedro Cisneros, Karl Zimmerer, and Carlos Quiros. 1995. “Potato Diversity in the Andean Center of Crop Domestication.” Conservation Biology: The Journal of the Society for Conservation Biology 9 (5):1189–98. doi: https://doi.org/10.1046/j.1523-1739.1995.9051176.x-i1.
   PubMed Web of Science ®Google Scholar
• Busch, Lawrence. 2011a. Standards: Recipes for Reality. Infrastructures Series. Cambridge, Mass: MIT Press.
   Google Scholar
• Busch, Lawrence. 2011b. “Food Standards: The Cacophony of Governance.” Journal of Experimental Botany 62 (10):3247–50. doi: https://doi.org/10.1093/jxb/erq439.
   PubMed Web of Science ®Google Scholar
• Cavanaugh, Jillian R. 2016. “Documenting Subjects: Performativity and Audit Culture in Food Production in Northern Italy.” American Ethnologist 43 (4):691–703. doi: https://doi.org/10.1111/amet.12384.
   Web of Science ®Google Scholar
• Cavanaugh, Jillian R., and Shalini Shankar. 2014. “Producing Authenticity in Global Capitalism: Language, Materiality, and Value: Producing Authenticity in Global Capitalism.” American Anthropologist 116 (1):51–64. doi: https://doi.org/10.1111/aman.12075.
   Web of Science ®Google Scholar
• De la Cadena, Marisol. 1995. “Women Are More Indian’: Ethnicity and Gender in a Community near Cuzco.” In Ethnicity, Markets, and Migration in the Andes: At the Crossroads of History and Anthropology, edited by Brooke Larson, Olivia Harris, and Enrique Tandeter, 329–48. Durham: Duke University Press.
   Google Scholar
• Egúsica-Bayona, Rolando Percy. 2014. La Papa en el Peru. 2nd ed. Peru: Universidad Agraria La Molina.
   Google Scholar
• García, María Elena. 2004. “Rethinking Bilingual Education in Peru: Intercultural Politics, State Policy and Indigenous Rights.” International Journal of Bilingual Education and Bilingualism 7 (5):348–67. doi: https://doi.org/10.1080/13670050408667819.
   Google Scholar
• García, María Elena. 2013. “The Taste of Conquest: Colonialism, Cosmopolitics, and the Dark Side of Peru’s Gastronomic Boom.” The Journal of Latin American and Caribbean Anthropology 18 (3):505–24. doi: https://doi.org/10.1111/jlca.12044.
   Google Scholar
• Grasseni, Cristina. 2003. “Packaging Skills. Calibrating Cheese to the Global Market.” In Commodifying Everything: Relationships of the Market, edited by Susan Strasser, 448–500. London: Routledge. http://ebookcentral.proquest.com/lib/manchester/detail.action?docID=1581754.
   Google Scholar
• Grasseni, Cristina. 2014. “Of Cheese and Ecomuseums: Food as Cultural Heritage in the Northern Italian Alps.” In Edible Identities: Food as Cultural Heritage, edited by Ronda L. Brulotte and Michael A. Di Giovine, 55–66. Heritage, Culture and Identity. Burlington, VT: Ashgate.
   Google Scholar
• Haan, Stef de, Jorge Núñez, Merideth Bonierbale, and Marc Ghislain. 2010. “Multilevel Agrobiodiversity and Conservation of Andean Potatoes in Central Peru: Species, Morphological, Genetic, and Spatial Diversity.” Mountain Research and Development 30 (3):222–31. doi: https://doi.org/10.1659/MRD-JOURNAL-D-10-00020.1.
   Google Scholar
• Harvey, Penelope, and Hannah Knox. 2015. Roads: An Anthropology of Infrastructure and Expertise. Expertise (Ithaca, N.Y.). Ithaca: Cornell University Press.
   Google Scholar
• Heuts, Frank, and Annemarie Mol. 2013. “What is a Good Tomato? A Case of Valuing in Practice.” Valuation Studies 1 (2):125–46. doi: https://doi.org/10.3384/vs.2001-5992.1312125.
   Google Scholar
• Klein, Jakob A. 2018. “Heritagizing Local Cheese in China: Opportunities, Challenges, and Inequalities.” Food and Foodways 26 (1):63–83. doi: https://doi.org/10.1080/07409710.2017.1420354.
   Web of Science ®Google Scholar
• Lampland, Martha, and Susan Leigh Star, eds. 2009. Standards and Their Stories: How Quantifying, Classifying, and Formalizing Practices Shape Everyday Life. Ithaca: Cornell University Press.
   Google Scholar
• Lauer, Mirko. 2012. La olla de cristal: mirando el futuro de la cocina peruana.
   Google Scholar
• Lengwiler, Martin. 2009. “Double Standards: The History of Standardizing Humans in Modern Life Insurance.” In Standards and Their Stories: How Quantifying, Classifying, and Formalizing Practices Shape Everyday Life, edited by Martha Lampland and Susan Leigh Star, 95–122. Ithaca: Cornell University Press.
   Google Scholar
• Loayza, Norman. 2008. “Causas y Consecuencias de La Informalidad En El Perú.” Revista de Estudios Economicos 15:43–64.
   Google Scholar
• Lu, Shun, and Gary Alan Fine. 1995. “The Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment.” The Sociological Quarterly 36 (3):535–53. doi: https://doi.org/10.1111/j.1533-8525.1995.tb00452.x.
   Web of Science ®Google Scholar
• Mak, Sau-Wa. 2014. “The Revival of Traditional Water Buffalo Cheese Consumption: Class, Heritage and Modernity in Contemporary China.” Food and Foodways 22 (4):322–47. doi: https://doi.org/10.1080/07409710.2014.973797.
   Google Scholar
• Matta, Raúl. 2011. “Posibilidades y Límites Del Desarrollo En El Patrimonio Inmaterial. El Caso de La Cocina Peruana.” Apuntes: Revista de Estudios Sobre Patrimonio Cultural - Journal of Cultural Heritage Studies 24 (2):196–207.
   Google Scholar
• Matta, Raúl. 2012. “Cocinando Una Nacion de Consumidores: El Peru Como Marca Global.” Consensus 17 (1):49–60.
   Google Scholar
• Matta, Raúl. 2013. “Valuing Native Eating: The Modern Roots of Peruvian Food Heritage.” Anthropology of Food S8. https://aof.revues.org/7361. doi: https://doi.org/10.4000/aof.7361.
   Google Scholar
• Matta, Raúl. 2016a. “Recipes for Crossing Bounderies: Peruvian Fusion.” In Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America, edited by Steffan Igor Ayora Díaz, 139–52. London: Bloomsbury Academic.
   Google Scholar
• Matta, Raúl. 2016b. “Food Incursions into Global Heritage: Peruvian Cuisine’s Slippery Road to UNESCO: Food Incursions into Global Heritage.” Social Anthropology 24 (3):338–52. doi: https://doi.org/10.1111/1469-8676.12300.
   Web of Science ®Google Scholar
• Matta, Raúl, and María Elena García. 2019. “The Gastro-Political Turn in Peru.” Anthropology of Food 14:1–11. doi: https://doi.org/10.4000/aof.10061.
   Google Scholar
• Mayer, Enrique, and Manuel Glave. 1999. “Alguito Para Ganar(a Little Something to Earn): Profits and Losses in Peasant Economies.” American Ethnologist 26 (2):344–69. doi: https://doi.org/10.1525/ae.1999.26.2.344.
   Web of Science ®Google Scholar
• McDonell, Emma. 2019. “Creating the Culinary Frontier: A Critical Examination of Peruvian Chefs’ Narratives of Lost/Discovered Foods.” Anthropology of Food 14. doi: https://doi.org/10.4000/aof.10183.
   Google Scholar
• Moral, Raimundo G. del. 2020. “Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy.” Frontiers in Nutrition 6:192. doi: https://doi.org/10.3389/fnut.2019.00192.
   PubMed Web of Science ®Google Scholar
• Orlove, Benjamin S. 1993. “Putting Race in Its Place: Order in Colonial and Postcolonial Peruvian Geography.” Social Research 60 (2):301–36.
   Web of Science ®Google Scholar
• Orlove, Benjamin S. 1998. “Down to Earth: Race and Substance in the Andes.” Bulletin of Latin American Research 17 (2):207–22. doi: https://doi.org/10.1111/j.1470-9856.1998.tb00172.x.
   Google Scholar
• Paxson, Heather. 2014. “Re-Inventing a Tradition of Invention: Entrepreneurialism as Heritage in American Artisan Cheesemaking.” In Edible Identities: Food as Cultural Heritage, edited by Ronda L. Brulotte and Michael A. Di Giovine, 29–38. Heritage, Culture and Identity. Burlington, VT: Ashgate.
   Google Scholar
• Paxson, Heather. 2016. “Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and Nutrition.” In The Handbook of Food and Anthropology, edited by Jakob A. Klein and James L. Watson, 268–88. London: Bloomsbury Academic.
   Google Scholar
• Ploeg, Jan Douwe van der. 1993. “Potatoes and Knowledge.” In An Anthropological Critique of Development: The Growth of Ignorance, edited by Mark Hobart, 209–27. London: Routledge.
   Google Scholar
• Reader, John. 2009. The Untold History of the Potato. London: Vintage.
   Google Scholar
• “Resolución Ministerial No.0441-2010-AG”. 2010. https://www.midagri.gob.pe/portal/download/pdf/marcolegal/normaslegales/resolucionesministeriales/rm04412010-ag.pdf.
   Google Scholar
• Sammells, Clare A. 2014. “Haute Traditional Cuisines: How UNESCO’s List of Intangible Heritage Links the Cosmopolitan to the Local.” In Edible Identities: Food as Cultural Heritage, edited by Ronda L. Brulotte and Michael A. Di Giovine, 141–58. Heritage, Culture and Identity. Burlington, VT: Ashgate.
   Google Scholar
• Tsing, Anna. 2013. “Sorting out Commodities: How Capitalist Value is Made through Gifts.” HAU: Journal of Ethnographic Theory 3 (1):21–43. doi: https://doi.org/10.14318/hau3.1.003.
   Google Scholar
• Tsing, Anna Lowenhaupt. 2015. The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins. Princeton: Princeton University Press.
   Google Scholar
• Weiss, Brad. 2011. “Making Pigs Local: Discerning the Sensory Character of Place.” Cultural Anthropology 26 (3): 438–61. doi: https://doi.org/10.1111/j.1548-1360.2011.01106.x.
   Web of Science ®Google Scholar
• Weiss, Brad. 2016. Real Pigs: Shifting Values in the Field of Local Pork. Durham: Duke University Press.
   Google Scholar
• West, Harry G. 2014. “Bringing It All Back Home: Reconnecting the Country and the City through Heritage Food Tourism in the French Auvergne.” In Food between the Country and the City: Ethnographies of a Changing Global Foodscape, edited by Nuno Domingos, Jose Manuel Sobral, and Harry G. West, 73–88. London: Bloomsbury.
   Google Scholar
• West, Harry G. 2016. “Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection.” In The Handbook of Food and Anthropology, edited by Jakob A. Klein and James L. Watson, 406–34. London: Bloomsbury Academic.
   Google Scholar
• Wilk, Richard R. 1999. ““Real Belizean Food”: Building Local Identity in the Transnational Caribbean.” American Anthropologist 101 (2):244–55. doi: https://doi.org/10.1525/aa.1999.101.2.244.
   PubMed Web of Science ®Google Scholar