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Food culture in Mexico

Author: Janet Long-Solis; Luis Alberto Vargas
Publisher: Westport ; London : Greenwood, 2005.
Edition/Format:   Print book : EnglishView all editions and formats

Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers.


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Document Type: Book
All Authors / Contributors: Janet Long-Solis; Luis Alberto Vargas
ISBN: 031332431X 9780313324314
OCLC Number: 963429283
Description: xx, 194 p. : ill. ; 24 cm
Contents: Series Foreword Acknowledgments List of Illustrations Timeline Introduction Historical Overview Major Foods and Ingredients Cooking (Who does it and how) Typical Meals Regional and Cultural Differences Eating Out Special Occasions Diet and Health Conclusion Glossary Subject Index Recipe Index Suggested Further Readings Selected Mexican Cookbooks in English
Responsibility: Janet Long-Solis and Luis Alberto Vargas.


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"The latest in the Food Culture Around the World series, which always make fascinating reading because of the information and attention to detail. If you want to know the ethos and background behind Read more...

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