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    Books: Cooking by Cuisine -> Cooking Mexican

    Food Culture in Mexico (Food Culture around the World)

    by:
    Long-Solis, Janet
    Vargas, Luis Alberto



    Publisher:
    Greenwood Press
    Published: January 30, 2005
    ISBN: 031332431X
    Format:Hardcover
    Pages:216


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    Book Description
    Product 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.


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