Mesquite Pods To Mezcal
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Mesquite Pods To Mezcal
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Author : Verónica Pérez Rodriguez
language : en
Publisher: University of Texas Press
Release Date : 2024-02-06
Mesquite Pods To Mezcal written by Verónica Pérez Rodriguez 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 2024-02-06 with Cooking categories.
"This volume explores the roots of traditional Oaxacan food, how it has evolved from its Mixtec origins, and how some traditions exist today; the essays included were written by archaeologists, ethnohistorians, anthropologists, and others with an interest in traditional Oaxacan food"--
A Teacher S Guide To Historical And Contemporary Kumeyaay Culture
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Author :
language : en
Publisher: SCERP and IRSC publications
Release Date :
A Teacher S Guide To Historical And Contemporary Kumeyaay Culture written by and has been published by SCERP and IRSC publications this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Holy Waters
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Author : Tom Morton
language : en
Publisher: Watkins Media Limited
Release Date : 2022-11-08
Holy Waters written by Tom Morton and has been published by Watkins Media Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-08 with Cooking categories.
Tom Morton, keen motorcyclist, funeral celebrant and whisky aficionado, takes us on a journey around the globe, exploring the links between famous alcoholic spirits and spirituality. Waters of life. Distilled spirits of all kinds have borne that name, in various tongues, since time immemorial. Aqua vita. Eau de vie. Uisge Beatha. Tom Morton has travelled the world in search of the finest drams the planet has to offer. His journeys reveal the links between faith and alcohol, between spirits and the spiritual. From Christianity’s Holy Communion to the temple libations of Japan, through the rum concoctions of Haitian Voodoo to the monastic producers of every liquid from beer to "tonic" wine. And of course Tom’s beloved whisky, brewed in many corners of the world. Holy Waters is Tom’s journey to the spiritual heart of whisky, sake, rum, Champagne, beer, mead and a variety of wines. With great insight, humour and for the most part sobriety, he traces the links between brewing, winemaking, distilling and worship, from ancient pagan rites to the most modern Trappist technology. He revels in the lore and mysteries of craft production, the elemental, magical love stories, the passionate relationships between human and landscape, grain and pure water, grape and fire. And he does so on a motorcycle which, to his astonishment, runs very well on cask-strength Islay single malt. This book is a celebration of cultures and artisan craft, a book for food and drink, travel and history lovers.
The Tacos Of Texas
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Author : Mando Rayo
language : en
Publisher: University of Texas Press
Release Date : 2016-09-20
The Tacos Of Texas written by Mando Rayo 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 2016-09-20 with Cooking categories.
Rooted in tradición mexicana and infused with Texas food culture, tacos are some of Texans’ all-time favorite foods. In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos in Dallas, breakfast tacos in Austin, carnitas tacos in El Paso, fish tacos in Corpus Christi, barbacoa in the Rio Grande Valley, and much more. Starting with the basics—tortillas, fillings, and salsas—and how to make, order, and eat tacos, the authors highlight ten taco cities/regions of Texas. For each place, they describe what makes the tacos distinctive, name their top five places to eat, and listen to the locals tell their taco stories. They hear from restaurant owners, taqueros, abuelitas, chefs, and patrons—both well-known and everyday folks—who talk about their local taco history and culture while sharing authentic recipes and recommendations for the best taco purveyors. Whether you can’t imagine a day without tacos or you’re just learning your way around the trailers, trucks, and taqueros that make tacos happen, The Tacos of Texas is the indispensable guidebook, cookbook, and testimonio.
Guila Naquitz
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Author : Kent V Flannery
language : en
Publisher: Routledge
Release Date : 2021-08-11
Guila Naquitz written by Kent V Flannery and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-11 with Social Science categories.
This volume reports on the excavation of Guilá Naquitz cave in Oaxaca, a site that provides important evidence for the earliest plant domestication in the New World. Stratigraphic studies, examinations of artifactual and botanical remains, simulations, and an imaginative reconstruction make this a model project of processual archaeology.
The Cultural History Of Plants
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Author : Sir Ghillean Prance
language : en
Publisher: Routledge
Release Date : 2012-10-12
The Cultural History Of Plants written by Sir Ghillean Prance and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-12 with Gardening categories.
This valuable reference will be useful for both scholars and general readers. It is both botanical and cultural, describing the role of plant in social life, regional customs, the arts, natural and covers all aspects of plant cultivation and migration and covers all aspects of plant cultivation and migration. The text includes an explanation of plant names and a list of general references on the history of useful plants.
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.
Arid Lands In Transition
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Author : Harold E. Dregne
language : en
Publisher: Advancement of Science
Release Date : 1970
Arid Lands In Transition written by Harold E. Dregne and has been published by Advancement of Science this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Agriculture categories.
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"--
The Quijos Chiefdoms
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Author : Andrea M. Cuéllar
language : en
Publisher: Center for Comparative Arch
Release Date : 2009
The Quijos Chiefdoms written by Andrea M. Cuéllar and has been published by Center for Comparative Arch this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Social Science categories.
Archaeological study of the emergence of the ethnohistorically documented Quijos chiefdoms in the eastern Ecuadorian Andes. This research evaluates links between the emergence of centralized leadership and the organization of agricultural production. The focus is on reconstructing the demographic history of 137 km2 based on a full coverage systematic survey, and on reconstructing patterns of food production and consumption based on analysis of pollen, phytoliths and plant macroremains from the excavation of 31 tests at locations representing different environmental settings and settlement types. The study proposes a sequence starting at about 600 B.C., with the first manifestations of a regional system of centralized authority appearing after about 500 A.D. Neither control of basic resources nor specialized craft production seem to have been important in the social and political dynamics of the emerging Quijos chiefdoms. Complete text in English and Spanish