skip to content
America's first cuisines Preview this item
ClosePreview this item
Checking...

America's first cuisines

Author: Sophie D Coe
Publisher: Austin : University of Texas Press, 2005, ©1994.
Edition/Format:   Print book : State or province government publication : English : 5th paperback printing, 2005View all editions and formats
Summary:
"After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures.
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Government publication, State or province government publication
Document Type: Book
All Authors / Contributors: Sophie D Coe
ISBN: 9780292711594 0292711557 9780292711556 029271159X
OCLC Number: 1073069313
Description: x, 276 pages : illustrations, maps ; 24 cm
Contents: 1. Domestication --
2. New world staples --
3. New world produce --
4. The Aztecs --
5. Aztec ingredients --
6. Aztec cooks and menus --
7. The Maya and the explorers --
8. Diego de Landa --
9. Solid Maya breadstuffs --
10. Maya flesh food --
11. Maya produce --
12. The Inca : animal and mineral --
13. The Inca : vegetable --
14. The Inca --
15. The Inca and the Europeans --
16. The occupation --
17. A final banquet --
18. Finale.
Responsibility: Sophie D. Coe.

Abstract:

"After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures.

Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs."--Pub. desc.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/1073069313> # America's first cuisines
    a schema:Book, schema:CreativeWork ;
    library:oclcnum "1073069313" ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/20655489#Place/austin> ; # Austin
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/txu> ;
    rdfs:comment "Unknown 'gen' value: sgp" ;
    schema:about <http://experiment.worldcat.org/entity/work/data/20655489#Topic/incas_food> ; # Incas--Food
    schema:about <http://experiment.worldcat.org/entity/work/data/20655489#Topic/mayas_food> ; # Mayas--Food
    schema:about <http://experiment.worldcat.org/entity/work/data/20655489#Topic/aztecs_food> ; # Aztecs--Food
    schema:about <http://dewey.info/class/394.1208997/e20/> ;
    schema:bookEdition "5th paperback printing, 2005." ;
    schema:bookFormat bgn:PrintBook ;
    schema:copyrightYear "1994" ;
    schema:creator <http://experiment.worldcat.org/entity/work/data/20655489#Person/coe_sophie_d_sophie_dobzhansky_1933_1994> ; # Sophie Dobzhansky Coe
    schema:datePublished "2005" ;
    schema:description "Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs."--Pub. desc."@en ;
    schema:description ""After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures."@en ;
    schema:description "1. Domestication -- 2. New world staples -- 3. New world produce -- 4. The Aztecs -- 5. Aztec ingredients -- 6. Aztec cooks and menus -- 7. The Maya and the explorers -- 8. Diego de Landa -- 9. Solid Maya breadstuffs -- 10. Maya flesh food -- 11. Maya produce -- 12. The Inca : animal and mineral -- 13. The Inca : vegetable -- 14. The Inca -- 15. The Inca and the Europeans -- 16. The occupation -- 17. A final banquet -- 18. Finale."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/20655489> ;
    schema:genre "Government publication"@en ;
    schema:inLanguage "en" ;
    schema:name "America's first cuisines"@en ;
    schema:productID "1073069313" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/1073069313#PublicationEvent/austin_university_of_texas_press_2005_1994> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/20655489#Agent/university_of_texas_press> ; # University of Texas Press
    schema:workExample <http://worldcat.org/isbn/9780292711556> ;
    schema:workExample <http://worldcat.org/isbn/9780292711594> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/1073069313> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/20655489#Agent/university_of_texas_press> # University of Texas Press
    a bgn:Agent ;
    schema:name "University of Texas Press" ;
    .

<http://experiment.worldcat.org/entity/work/data/20655489#Person/coe_sophie_d_sophie_dobzhansky_1933_1994> # Sophie Dobzhansky Coe
    a schema:Person ;
    schema:birthDate "1933" ;
    schema:deathDate "1994" ;
    schema:familyName "Coe" ;
    schema:givenName "Sophie Dobzhansky" ;
    schema:givenName "Sophie D." ;
    schema:name "Sophie Dobzhansky Coe" ;
    .

<http://worldcat.org/isbn/9780292711556>
    a schema:ProductModel ;
    schema:isbn "0292711557" ;
    schema:isbn "9780292711556" ;
    .

<http://worldcat.org/isbn/9780292711594>
    a schema:ProductModel ;
    schema:isbn "029271159X" ;
    schema:isbn "9780292711594" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.