A01=R. Hernandez-Rodriguez
Author_R. Hernandez-Rodriguez
Aztec
Category=NHK
Category=WBN
Chili
Corn
Cultural studies
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_nobargain
eq_non-fiction
Food studies
Geography
History of Mexican food
Latin American food
Maize
Mesoamerican
Mexican cuisine
Mexican culture
Mexican dishes
Mexican food culture
Oaxaca
Street food
Tacos
Product details
- ISBN 9781440869235
- Weight: 510g
- Dimensions: 156 x 235mm
- Publication Date: 11 Oct 2021
- Publisher: Bloomsbury Publishing Plc
- Publication City/Country: US
- Product Form: Hardback
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This exciting volume brings to life the food culture of Mexico, detailing the development of the cuisine and providing practical information about ingredients and cooking techniques so that readers can replicate some of Mexico's most important traditional dishes.
Mexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today?
Written with an educated—not specialized—audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization.
Specific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.
R. Hernandez-Rodriguez is professor of Spanish at Southern Connecticut State University.
