Food Culture in Mexico (Food Culture around the World)
Editorial Reviews
Review
“[P]rovides an excellent review of the ingredients in Mexican food culture and how they evolved, offering a survey of rural and urban eating alike, considering Mexican food's transitions beyond Mexico's borders, and providing an excellent blend of timeline, historical and culture overview, and culinary insights. Recipes aren't neglected either, though the series is more valued for its many culinary insights than for recipes alone.”–
“The latest in the Food Culture Around the World series, which always make fascinating reading because of the information and attention to detail. If you want to know the ethos and background behind the food you eat then the books in this series are a must.”–
Book Description
Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century--when the Spaniards introduced new foodstuffs, adding variety to the diet--and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact.
Food Culture in Mexico (Food Culture around the World)
Food Culture in Mexico (Food Culture around the World),Janet Long-Solis,Luis Alberto Vargas,Greenwood Press,031332431X,Cookery, Mexican,Cooking,Customs & Traditions,Dinners and dining,Food habits,Food preferences,Mexico,Pop Arts / Pop Culture,Popular Culture - General,Regional & Ethnic - Mexican,Social Science / Popular Culture
Food Culture in Mexico (Food Culture around the World)
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