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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/56903927 Title: Food culture in Mexico Author: Janet Long; Luis Alberto Vargas Publisher: Westport, Conn. : Greenwood Press, 2005. ISBN/ISSN: 031332431X 9780313324314 OCLC:56903927

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Food culture in Mexico

Author:	Janet Long; Luis Alberto Vargas
Publisher:	Westport, Conn. : Greenwood Press, 2005.
Series:	Food culture around the world
Edition/Format:	Book : EnglishView all editions and formats
Summary:	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 food Read more... 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. This survey of important aspects of the food culture of Mexico also illuminates Mexican history, society, and daily life.
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Details

Material Type:	Internet resource
Document Type:	Book, Internet Resource
All Authors / Contributors:	Janet Long; Luis Alberto Vargas Find more information about:
ISBN:	031332431X 9780313324314
OCLC Number:	56903927
Description:	xx, 194 p. : ill., maps ; 24 cm.
Contents:	Historical overview -- Major foods and ingredients -- Cooking -- Typical meals -- Regional and cultural differences -- Eating out -- Special occasions -- Diet and health.
Series Title:	Food culture around the world
Responsibility:	Janet Long-Solís and Luis Alberto Vargas.
More information:	Table of contents

Abstract:

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. This survey of important aspects of the food culture of Mexico also illuminates Mexican history, society, and daily life.

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