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Author: Eric Sebastian Mindling
Publisher: Schiffer + ORM
ISBN: 1507302460
Category : Photography
Languages : en
Pages : 288
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Book Description
Winner: 2017 IBPA Benjamin Franklin Awards, Gold, Multicultural 2017 IBPA Benjamin Franklin Awards, Silver, Art & Photography Oaxaca Stories in Cloth includes more than 175 sensitive, intimate, full-color portraits of traditional people of the Oaxacan hinterlands who continue to wrap themselves in the clothing that expresses their ancient, living culture. Eric Mindling captures this vanishing world with artistry and respect, and just in the nick of time. This book offers a window into a vanishing culture where few people have the opportunity to go.
Author: Eric Sebastian Mindling
Publisher: Schiffer + ORM
ISBN: 1507302460
Category : Photography
Languages : en
Pages : 288
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Book Description
Winner: 2017 IBPA Benjamin Franklin Awards, Gold, Multicultural 2017 IBPA Benjamin Franklin Awards, Silver, Art & Photography Oaxaca Stories in Cloth includes more than 175 sensitive, intimate, full-color portraits of traditional people of the Oaxacan hinterlands who continue to wrap themselves in the clothing that expresses their ancient, living culture. Eric Mindling captures this vanishing world with artistry and respect, and just in the nick of time. This book offers a window into a vanishing culture where few people have the opportunity to go.
Author: Bricia Lopez
Publisher: Abrams
ISBN: 1683356527
Category : Cooking
Languages : en
Pages : 506
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Book Description
A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.
Author: Judith Cooper Haden
Publisher: Artisan Publishers
ISBN:
Category : History
Languages : en
Pages : 176
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Book Description
Explores the culture and customs of the Mexican region of Oaxaca.
Author: Walter F. Morris
Publisher: Schiffer + ORM
ISBN: 1507302452
Category : History
Languages : en
Pages : 569
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Book Description
Winner of: IBPA 2016 Benjamin Franklin Gold Award, Multicultural Through the pages of this incredibly-researched history and photo gallery, the world of the Maya lives on through the lens of its culture and costume, still seen today in the state of Chiapas in southern Mexico. In a region battered by centuries of invasions, subjugations, civil wars, and severe economic hardship, the Maya continue to celebrate and sustain their heritage in extraordinary traditional dress and festivals that are both riotous and sacred. Their ever-evolving, colorful, beautifully-handcrafted dress features exquisite gauze fabrics that trace their origins from the 9th century AD to a present-day lowland village; festival wear that blends Roman Catholicism and paganism, reverence and mockery; gloriously brocaded and embroidered wardrobes that tie communities together; and embroidery techniques that reflect displacements and migrations—in other words, fabrics that trace the history and evolution of a people. Two Maya experts and a photographer painstakingly record the remnants of influence from the Aztecs, Spanish conquistadors, Catholic missionaries, and the unseen gods and spirits that guide Maya culture today.
Author: Diana Kennedy
Publisher: University of Texas Press
ISBN: 0292773897
Category : Cooking
Languages : en
Pages : 822
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Book Description
No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare—and savor—the delicious, subtle, and varied tastes of Mexico. In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors—and the culmination of Diana Kennedy's life's work. Organized by regions, Oaxaca al Gusto presents some three hundred recipes—most from home cooks—for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines—chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume. An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.
Author: Louis E. V. Nevaer
Publisher: Mark Batty Publisher
ISBN:
Category : Art
Languages : en
Pages : 168
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Book Description
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Author: Kathryn Klein
Publisher: Getty Publications
ISBN: 0892363819
Category : Art
Languages : en
Pages : 178
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Book Description
Housed in the former 16th-century convent of Santo Domingo church, now the Regional Museum of Oaxaca, Mexico, is an important collection of textiles representing the area’s indigenous cultures. The collection includes a wealth of exquisitely made traditional weavings, many that are now considered rare. The Unbroken Thread: Conserving the Textile Traditions of Oaxaca details a joint project of the Getty Conservation Institute and the National Institute of Anthropology and History (INAH) of Mexico to conserve the collection and to document current use of textile traditions in daily life and ceremony. The book contains 145 color photographs of the valuable textiles in the collection, as well as images of local weavers and project participants at work. Subjects include anthropological research, ancient and present-day weaving techniques, analyses of natural dyestuffs, and discussions of the ethical and practical considerations involved in working in Latin America to conserve the materials and practices of living cultures.
Author: Susana Trilling
Publisher:
ISBN: 9780345425966
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Nestled in the heart of the Mexican state of Oaxaca is Rancho Aurora, home of the Seasons of My Heart cooking school and inn. Ten years ago, chef and owner Susana Trilling left New York City and a very successful catering business to follow what turned out to be her calling--to immerse herself in the foods, culture, and traditions of this remote and exotic region of Mexico and share her knowledge with the rest of the world. In this book and its companion PBS series, Susana shares her deep passion and anthropologic knowledge of this fascinating region whose cuisine remains virtually untouched by influences from the outside world. The pre-Hispanic and Spanish-influenced dishes, such as empanadas, nopales, quelites, and moles, are much more complex and delicious than the usual rice and beans found north of the border. Susana not only takes us on a fascinating journey through the city markets, mountain regions, coastal villages, and low-lying coffee and cacao plantations, she introduces us to the beautiful people who work and live there. Along the way, she shares traditional recipes from each region, with her own improvisations and improvements, showing us how to easily approach this rich and delicious food in a modern American kitchen. From Dona Josefa Sanchez's empanadas de betabel (beet empanadas), served to hungry shoppers at the Etla market in the Central Valleys, to the darkly luscious and mysterious Mole Negro Oaxaqueno (Oaxacan black mole) from the bustling heart of Oaxaca City, cooked up in quantity for the Día de los Muertos (day of the dead), to a tamale-making session given by the locally infamous Candida Blas Aguilar in the sleepy Isthmus region--this is truly a culinary journey through the heart and soul of Oaxaca.
Author: Susana Trilling
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 80
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Book Description
Author: Ronald Spores
Publisher: University of Oklahoma Press
ISBN: 0806150890
Category : History
Languages : en
Pages : 330
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Book Description
The Mixtec peoples were among the major original developers of Mesoamerican civilization. Centuries before the Spanish Conquest, they formed literate urban states and maintained a uniquely innovative technology and a flourishing economy. Today, thousands of Mixtecs still live in Oaxaca, in present-day southern Mexico, and thousands more have migrated to locations throughout Mexico, the United States, and Canada. In this comprehensive survey, Ronald Spores and Andrew K. Balkansky—both preeminent scholars of Mixtec civilization—synthesize a wealth of archaeological, historical, and ethnographic data to trace the emergence and evolution of Mixtec civilization from the time of earliest human occupation to the present. The Mixtec region has been the focus of much recent archaeological and ethnohistorical activity. In this volume, Spores and Balkansky incorporate the latest available research to show that the Mixtecs, along with their neighbors the Valley and Sierra Zapotec, constitute one of the world’s most impressive civilizations, antecedent to—and equivalent to—those of the better-known Maya and Aztec. Employing what they refer to as a “convergent methodology,” the authors combine techniques and results of archaeology, ethnohistory, linguistics, biological anthropology, ethnology, and participant observation to offer abundant new insights on the Mixtecs’ multiple transformations over three millennia.
