Hot and Cold in the Kitchen: Classification of Plant Foods in a Rural Community of Oaxaca, México.

Abstract

The Mesoamerican folk classification of foods into "hot" and "cold" is influential in daily food preparation; however, quantitative, comparative data are lacking. This study investigated the classification patterns and consensus of unprocessed edible plant products in a village in Oaxaca, Mexico. Quantitative information on the classification of 58 foods was collected through a survey of 21 randomly selected female family cooks. Classifications were mostly consistent; we identified patterns that were similar to other parts of Mesoamerica. Quantitative studies are necessary for a deeper understanding of the system's influence on the daily diet, food preparation and gastronomy of the region.