Breve Historia De La Cocina Mexicana Brief History Of Mexican Cuisine
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La Cocina Mexicana
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Author : Marilyn Tausend
language : en
Publisher: Univ of California Press
Release Date : 2012-10-22
La Cocina Mexicana written by Marilyn Tausend and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-22 with Cooking categories.
Presents recipes that show how indigenous groups, Europeans, and Africans came together and created Mexican cuisine, presenting main dishes, desserts, salas, soups, and beverages.
Foodscapes Foodfields And Identities In The Yucat N
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Author : Steffan Igor Ayora-Diaz
language : en
Publisher: Berghahn Books
Release Date : 2012-01-01
Foodscapes Foodfields And Identities In The Yucat N written by Steffan Igor Ayora-Diaz and has been published by Berghahn Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-01 with Social Science categories.
The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from “Mexicans.” This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from ‘Mexican’ cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.
Mercados
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Author : David Sterling
language : en
Publisher: University of Texas Press
Release Date : 2019-04-30
Mercados written by David Sterling and has been published by University of Texas Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-30 with Cooking categories.
Part travelogue, part cookbook, Mercados takes us on a tour of Mexico’s most colorful destinations—its markets—led by an award-winning, preeminent guide whose passion for Mexican food attracted followers from around the globe. Just as David Sterling’s Yucatán earned him praise for his “meticulously researched knowledge” (Saveur) and for producing “a labor of love that well documents place, people and, yes, food” (Booklist), Mercados now invites readers to learn about local ingredients, meet vendors and cooks, and taste dishes that reflect Mexico’s distinctive regional cuisine. Serving up more than one hundred recipes, Mercados presents unique versions of Oaxaca’s legendary moles and Michoacan’s carnitas, as well as little-known specialties such as the charcuterie of Chiapas, the wild anise of Pátzcuaro, and the seafood soups of Veracruz. Sumptuous color photographs transport us to the enormous forty-acre, 10,000-merchant Central de Abastos in Oaxaca as well as tiny tianguises in Tabasco. Blending immersive research and passionate appreciation, David Sterling’s final opus is at once a must-have cookbook and a literary feast for the gastronome.
Mexican Light Cocina Mexicana Ligera
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Author : Kris Rudolph
language : en
Publisher: University of North Texas Press
Release Date : 2006
Mexican Light Cocina Mexicana Ligera written by Kris Rudolph and has been published by University of North Texas Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking categories.
Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties.
Los Espacios De La Cocina Mexicana
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Author : Margarita de Orellana
language : en
Publisher:
Release Date : 1997
Los Espacios De La Cocina Mexicana written by Margarita de Orellana and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Cooking categories.
Celebraciones Mexicanas
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Author : Andrea Lawson Gray
language : en
Publisher: AltaMira Press
Release Date : 2013-09-24
Celebraciones Mexicanas written by Andrea Lawson Gray and has been published by AltaMira Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-24 with Cooking categories.
Celebraciones Mexicanas: History, Traditions, and Recipes is the first book to bring the richness and authenticity of the foods of Mexico’s main holidays and celebrations to the American home cook. This cultural cookbook offers insight into the traditional Mexican holidays that punctuate Mexican life and provides more than 200 original recipes to add to our Mexican food repertoire. The authors first discuss Mexican eating customs and then cover 25 holidays and festivals throughout the year, from the day of the Virgin of Guadalupe, Carnaval, Cinco de Mayo, to the Day of the Revolution, with family celebrations for rites of passage, too. Each holiday/festival includes historical background and cultural and food information. The lavishly illustrated book is appropriate for those seeking basic knowledge of Mexican cooking and customs as well as aficionados of Mexican cuisine.
Planet Taco
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Author : Jeffrey M. Pilcher
language : en
Publisher: Oxford University Press
Release Date : 2017-02-14
Planet Taco written by Jeffrey M. Pilcher and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-14 with Cooking categories.
"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--
Food From My Heart
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Author : Zarela Martfnez
language : en
Publisher: Createspace Independent Pub
Release Date : 2010-11-01
Food From My Heart written by Zarela Martfnez and has been published by Createspace Independent Pub this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-01 with Cooking categories.
In "Food From My Heart", Martínez describes the connection between Mexico and food, between food and culture. Mexican cooking is itself the result of the collision of cultures; it brings together Old and New World ingredients—rice, onions, corriander, from the Old; corn, chiles, beans, tomatoes, from the New—and the culinary influences of its constantly shifting ethnic mosaic—the Mayans, Aztecs, Spanish, French, Germans, Chinese.Martínez has drawn upon these influences, of friends and family, of traditional foods of many regions of Mexico, to create her own personal style of cooking, one that is imaginative and highly flavorful, easy to prepare, and evocative of the classic Mexican cooking upon which it is based. It is all brought together—the traditional and new—in the form of memoir, stories, and more than 175 recipes to create this singular cookbook.Now celebrating it's 20th anniversary.
Food Culture In Mexico
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Author : Long Towell Long
language : en
Publisher: Greenwood
Release Date : 2005-01-30
Food Culture In Mexico written by Long Towell Long and has been published by Greenwood this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-30 with Social Science categories.
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. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.
Breve Historia De La Comida Mexicana
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Author : Jesús Flores y Escalante
language : es
Publisher:
Release Date : 2003
Breve Historia De La Comida Mexicana written by Jesús Flores y Escalante and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking categories.
This book offers an overview of how Mexican cuisine has evolved and is an integral part of Mexican culture. It also includes great recipes so readers can try the Mexican flavor for themselves! Text copyright 2003 Lectorum Publications, Inc.
