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America's first cuisines

Author: Sophie Dobzhansky Coe
Publisher: Austin : Univ. of Texas Press, 2005.
Edition/Format:   Print book : English : 5. pbk. printView all editions and formats

After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Drawing on original accounts by Europeans and native  Read more...


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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Sophie Dobzhansky Coe
ISBN: 029271159X 9780292711594
OCLC Number: 552263355
Notes: Literaturverz. S. [253] - 265.
Description: x, 276 Seiten : Illustrationen, Karten
Contents: PrefaceIntroduction1. Domestication2. New World Staples3. New World Produce4. The Aztecs5. Aztec Ingredients6. Aztec Cooks and Menus7. The Maya and the Explorers8. Diego de Landa9. Solid Maya Breadstuffs10. Maya Flesh Food 11. Maya Produce12. The Inca: Animal and Mineral13. The Inca: Vegetable14. The Inca 15. The Inca and the Europeans16. The Occupation 17. A Final Banquet18. FinaleBibliographyIndex
Responsibility: Sophie D. Coe.
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"Sophie Coe . . . was as rare in our time as her hero, Bernardino Sahagun, was in his: a culinary anthropologist who gave equal weight to both parts of that phrase.... However, despite the strong Read more...

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