Mezcal en Oaxaca

Clayton J. Szczech

doi:10.53897/RevESCC.2025.4.08

Mezcal in Oaxaca: A Craft Spirit for the Global Marketplace

Authors

Clayton J. Szczech University of Utah https://orcid.org/0000-0002-5386-0325

DOI:

https://doi.org/10.53897/RevESCC.2025.4.08

Keywords:

review, mezcal, Oaxaca, oaxaca craftmaship

Abstract

Clayton J. Szczech of the University of Utah (USA) reviews the book Mezcal in Oaxaca: A Craft Spirit for the Global Marketplace, by Professor Ronda L. Brulotte. The text was originally written in English. It was translated by Edwin Mayoral (El Colegio de Michoacán, Mexico).

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Author Biography

Clayton J. Szczech, University of Utah

American. Ph.D. candidate in sociology at the University of Utah, USA. Research interests: social studies of tequila and mezcal; socioeconomic and environmental effects of Geographical Indications for Mexican alcoholic beverages; racial categorization and indigeneity in Mexico. E-mail: clayton.szczech@soc.utah.edu

References

Brulotte, R. L. (2012). Between Art and Artifact: Archaeological Replicas and Cultural Production in Oaxaca, Mexico. University of Texas Press.

Brulotte, R. L. & Di Giovine, M. A. (Eds). (2014). Edible Identities: Food as Cultural Heritage. Routledge.

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Published

2025-07-30

How to Cite

Szczech, C. J. (2025). Mezcal in Oaxaca: A Craft Spirit for the Global Marketplace. Estudios Sobre Las Culturas contemporáneas., 2(4), 189–193. https://doi.org/10.53897/RevESCC.2025.4.08

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Issue

Vol. 2 No. 4 (2025): Estudios sobre las Culturas Contemporáneas

Section

Reseñas

License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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