Kirjahaku

Migration is a way of life for many individuals and even families in the Mexican state of Oaxaca. Some who leave their rural communities go only as far as the state capital, while others migrate to other parts of Mexico and to the United States. Most send money back to their communities, and many return to their homes after a few years. Migration offers Oaxacans economic opportunities that are not always available locally-but it also creates burdens for those who stay behind. This book explores the complex constellation of factors that cause rural Oaxacans to migrate, the historical and contemporary patterns of their migration, the effects of migration on families and communities, and the economic, cultural, and social reasons why many Oaxacans choose not to migrate. Jeffrey Cohen draws on fieldwork and survey data from twelve communities in the central valleys of Oaxaca to give an encompassing view of the factors that drive migration and determine its outcomes. He demonstrates conclusively that, while migration is an effective way to make a living, no single model can explain the patterns of migration in southern Mexico.

In the villages and small towns of Oaxaca, Mexico, as in much of rural Latin America, cooperation among neighbors is essential for personal and community survival. It can take many forms, from godparenting to sponsoring fiestas, holding civic offices, or exchanging agricultural or other kinds of labor. This book examines the ways in which the people of Santa Ana del Valle practice these traditional cooperative and reciprocal relationships and also invent new relationships to respond to global forces of social and economic change at work within their community. Based on fieldwork he conducted in this Zapotec-speaking community between 1992 and 1996, Jeffrey Cohen describes continuities in the Santañeros' practices of cooperation, as well as changes resulting from transnational migration, tourism, increasing educational opportunities, and improved communications. His nuanced portrayal of the benefits and burdens of cooperation is buttressed by the words of many villagers who explain why and how they participate-or not-in reciprocal family and community networks. This rich ethnographic material offers a working definition of community created in and through cooperative relationships.

Significant scholarship exists on anthropological fieldwork and methodologies. Some anthropologists have also published memoirs of their research experiences. Renowned anthropologist Jeffrey Cohen’s Eating Soup without a Spoon is a first-of-its-kind hybrid of the two, expertly melding story with methodology to create a compelling narrative of fieldwork that is deeply grounded in anthropological theory.Cohen’s first foray into fieldwork was in 1992, when he lived in Santa Anna del Valle in rural Oaxaca, Mexico. While recounting his experiences studying how rural folks adapted to far-reaching economic changes, Cohen is candid about the mistakes he made and the struggles in the village. From the pressures of gaining the trust of a population to the fear of making errors in data collection, Cohen explores the intellectual processes behind ethnographic research. He offers tips for collecting data, avoiding pitfalls, and embracing the chaos and shocks that come with working in an unfamiliar environment. Cohen’s own photographs enrich his vivid portrayals of daily life.In this groundbreaking work, Cohen discusses the adventure, wonder, community, and friendships he encountered during his first year of work, but, first and foremost, he writes in service to the field as a place to do research: to test ideas, develop theories, and model how humans cope and react to the world.

An approachable ethnography of how grasshoppers are harvested, sold, and consumed in Oaxaca. Chapulines (toasted grasshoppers) are not a delicacy in Oaxaca. They are just food-good food-and a protein-rich seasonal snack that is the product of a long-standing industry based overwhelmingly on the labor of women. Jeffrey Cohen has interviewed dozens of these chapulineras, who harvest insects from corn and alfalfa fields, prepare them, and sell them in urban and rural marketplaces. An accessible ethnography, Eating Grasshoppers tells their story alongside the broader history of chapulines. For tourists, chapulines are an experience-a gateway to the “real” Oaxaca. For locals, they are ordinary fare, but also a reminder of Indigenous stability and rural survival. In a sense, eating chapulines is a declaration of independence from a government that has condemned eating insects as backward. Yet, while chapulines are a generations-old favorite, eating them is not an act of preservation. Cohen shows that the business of this allegedly traditional food is thoroughly modern and ever evolving, with entrepreneurial chapulineras responding nimbly to complex and dynamic markets. From alfalfa fields to online markets, Eating Grasshoppers takes readers inside one of the world’s most fascinating food cultures.

An approachable ethnography of how grasshoppers are harvested, sold, and consumed in Oaxaca. Chapulines (toasted grasshoppers) are not a delicacy in Oaxaca. They are just food-good food-and a protein-rich seasonal snack that is the product of a long-standing industry based overwhelmingly on the labor of women. Jeffrey Cohen has interviewed dozens of these chapulineras, who harvest insects from corn and alfalfa fields, prepare them, and sell them in urban and rural marketplaces. An accessible ethnography, Eating Grasshoppers tells their story alongside the broader history of chapulines. For tourists, chapulines are an experience-a gateway to the “real” Oaxaca. For locals, they are ordinary fare, but also a reminder of Indigenous stability and rural survival. In a sense, eating chapulines is a declaration of independence from a government that has condemned eating insects as backward. Yet, while chapulines are a generations-old favorite, eating them is not an act of preservation. Cohen shows that the business of this allegedly traditional food is thoroughly modern and ever evolving, with entrepreneurial chapulineras responding nimbly to complex and dynamic markets. From alfalfa fields to online markets, Eating Grasshoppers takes readers inside one of the world’s most fascinating food cultures.