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Books: Cooking by Cuisine -> Cooking Mexican
Food Culture in Mexico (Food Culture around the World)
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by:
Long-Solis, Janet
Vargas, Luis Alberto
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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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