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Author: Mariano Galván Rivera
Publisher:
ISBN:
Category : Cooking
Languages : es
Pages : 1022
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Book Description
Author: Mariano Galván Rivera
Publisher:
ISBN:
Category : Cooking
Languages : es
Pages : 1022
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Book Description
Author: Jeffrey M. Pilcher
Publisher: UNM Press
ISBN: 9780826318732
Category : Cooking
Languages : en
Pages : 252
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Book Description
Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity. The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.
Author: Mariano Galván Rivera
Publisher:
ISBN:
Category :
Languages : es
Pages : 992
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Book Description
Author: MARIANO GALVAN. RIVERA
Publisher:
ISBN: 9781033161456
Category :
Languages : es
Pages : 0
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Book Description
Author: Mariano Galván Rivera
Publisher: Forgotten Books
ISBN: 9780332683294
Category : Medical
Languages : es
Pages : 994
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Book Description
Excerpt from Diccionario de Cocina, o el Nuevo Cocinero Mexicano en Forma de Diccionario Ina economica, que por su sencillez, claridad y ecnomia, es preferible en muchs casos. Para insertar en nuestra bra estos articuls, ha sid indispensable mexica nizarlos, por decirl asi, adaptandols cn las menres variaciones psibles a nuestros gusts y paladares; de md, que aun ls mas a s a nuestros antigus uss, no se desdenen en la mesa de hacer hnr a s platos, dispnea ts segun las reglas de ls maestrs cnsumads de la Francia. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Rafael Climent-Espino
Publisher: Vanderbilt University Press
ISBN: 0826504205
Category : Social Science
Languages : en
Pages : 409
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Book Description
A foundational text in the emerging field of Latin American and Iberian food studies
Author: Steffan Igor Ayora-Diaz
Publisher: Bloomsbury Publishing
ISBN: 1350066680
Category : History
Languages : en
Pages : 240
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Book Description
This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices.
Author: Encarnación Pinedo
Publisher: Univ of California Press
ISBN: 0520246764
Category : Cooking
Languages : en
Pages : 233
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Book Description
"It's a rare cookbook that is as pleasurable to think about as it is to cook from. But that's what Dan Strehl has accomplished with his elegant translation of Encarnación’s Kitchen, a book that provides a fascinating look at the life and cooking of the wealthy Californios in the final days of the rich Rancho culture of California."—Russ Parsons, author of How to Read a French Fry "At long last! It is with enormous pleasure that I greet Dan Strehl’s authoritative English translation, Encarnación’s Kitchen. I should like to have had the original Spanish edition as well, but I dream."—Karen Hess, author of The Carolina Rice Kitchen "Encarnación’s Kitchen is far more than a historical curiosity, or a mere kitchen fragment that sketches silhouettes of ingredients and techniques. The recipes of Encarnación Pinedo’s kitchen, brought alive and set in context by Dan Strehl (and Victor Valle’s lucid introduction), offer rich examples of how California’s Mexican culinary culture developed as it bumped into—and cross-pollinated with—young, multifarious America. These dishes lay bare the often overlooked reality that food can be more than a reflection of culture. Food, as Encarnación understood, can be a seductively delicious catalyst for social understanding, change, even rebellious protest."—Rick Bayless, author of Mexico One Plate at a Time
Author: William H. Beezley
Publisher: Rowman & Littlefield Publishers
ISBN: 1461638658
Category : History
Languages : en
Pages : 279
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Book Description
Latin American Popular Culture: An Introduction is a collection of articles that explores a wide range of compelling cultural subjects in the region, including carnival, romance, funerals, medicine, monuments, and dance, among others. The introduction lays out the most important theoretical approaches to the culture of Latin America, and the chapters serve as illustrative case studies. Featuring the latest scholarship in cultural history, most of the chapters have not previously been published. Latin American Popular Culture is an important resource for courses in Latin American history, civilization, popular culture, and anthropology.
Author: William H. Beezley
Publisher: Rowman & Littlefield
ISBN: 1442212543
Category : Art
Languages : en
Pages : 349
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Book Description
This unique reader offers an engaging collection of essays that highlight the diversity of Latin America's cultural expressions from independence to the present. Exploring such themes and events as funerals, dance and music, letters and literature, spectacles and monuments, and world's fairs and food, a group of leading historians examines the ways that a wide range of individuals with copious, at times contradictory, motives attempted to forge identity, turn the world upside down, mock their betters, forget their troubles through dance, express love in letters, and altogether enjoy life. The authors analyze case studies from Argentina, Brazil, the Dominican Republic, Ecuador, Mexico, Nicaragua, Peru, and Trinidad-Tobago, tracing as well how their examples resonate in the rest of the region. They show how people could and did find opportunities to escape, if only occasionally, their daily drudgery, making lives for themselves of greater variety than the constant quest for dominance, drive for profits, orknee-jerk resistance to the social or economic order so often described in cultural studies. Instead, this rich text introduces the complexity of motives behind and the diversity of expressions of popular culture in Latin America.
