Food Culture In Mexico by Janet Long-Solis, Luis Alberto Vargas, Luis A. Vargas, Janet Long | | 9780313062308 | NOOK Book (eBook) | Barnes & Noble
Food Culture In Mexico

Food Culture In Mexico

by Janet Long-Solis
     
 

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For high-school level students and general readers, this book discusses corn, beans, squash, tomatillos, and chile peppers and the role of these ingredients in Mexican food culture since ancient times. The book also addresses recent improvements in technology, communication, transportation, changing women's roles, and migration from country to city and to and from the

Overview

For high-school level students and general readers, this book discusses corn, beans, squash, tomatillos, and chile peppers and the role of these ingredients in Mexican food culture since ancient times. The book also addresses recent improvements in technology, communication, transportation, changing women's roles, and migration from country to city and to and from the United States—all of which that have made an impact on Mexican society, traditions, and eating. The panorama of food traditions in the context of European contact in the 16th century is considered, as are changes in Mexican food culture since the 1950s. Features and topics include: a timeline, a historical overview, major foods and ingredients, typical meals, eating out, special occasions, diet and health, recipes, glossary, and a resource guide. Annotation ©2004 Book News, Inc., Portland, OR

Editorial Reviews

From the Publisher
"For high-school level students and general readers, this book discusses corn, beans, squash, tomatillos, and chile peppers and the role of these ingredients in Mexican food culture since ancient times. The book also addresses recent improvements in technology, communication, transportation, changing women's roles, and migration from country to city and to and from the United States - all of which that have made an impact on Mexican society, traditions, and eating. The panorama of food traditions in the context of European contact in the 16th century is considered, as are changes in Mexican food culture since the 1950s." - Reference & Research Book News

"[P]rovides an excellent review of the ingredients in Mexican food culture and how they evolved, offering a survey of rural and urban eating alike, considering Mexican food's transitions beyond Mexico's borders, and providing an excellent blend of timeline, historical and culture overview, and culinary insights. Recipes aren't neglected either, though the series is more valued for its many culinary insights than for recipes alone." - MBR Bookwatch

"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 the food you eat then the books in this series are a must." - Menu Magazine

Product Details

ISBN-13:
9780313062308
Publisher:
ABC-CLIO, Incorporated
Publication date:
01/30/2005
Series:
Food Culture around the World Series
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
1 MB

Meet the Author

Long-Solís is a Research Associate at the Institute of Historical Studies, Universidad Nacional Autónoma de Mexico.

Luis Alberto Vargas is a researcher at the Institute of Historical Studies, Universidad Nacional Autónoma de Mexico.

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