La Cocina Prehispanica y Colonial

La Cocina Prehispanica y Colonial

by Marco Buenrostro, Cristina Barros
     
 

Editorial Reviews

Criticas
Mexican gastronomy experts Buenrostro and Barros have written many books on Mexican cuisine, including La sorprendente cocina mexicana (The Surprising Mexican Cuisine, Grijalbo, 1996). Here, they offer a clear, concise, and systematic description of the culture of food provision and preparation in Mexico from pre-Hispanic times until the declaration of independence in 1810. Amid the simple descriptions of cooking techniques and ingredients, the authors explore the chinampa, a pre-Hispanic irrigation technique based on the harnessing of lake waters, which is still used today in regions like Xochimilco. Narrow, rectangular plots of land were built on sediment and surrounded by trees with long water-seeking roots that kept the plots from shifting. Surrounded by water, these plots maintained the soil's humidity. The authors also provide fun, sample recipes for typical Mexican dishes such as chicken and tamales based on 500-year-old cooking methods. The book's abundant illustrations make the text accessible, but unfortunately, some are too small and dark. A glossary for the many indigenous terms would have been useful. Nevertheless, this brief but informative book is highly recommended for public libraries and bookstores. -Sonia Merubia, Benson Latin American Collection, Univ. of Texas, Austin

Product Details

ISBN-13:
9789701864883
Publisher:
Consejo Nacional
Publication date:
10/21/2002
Pages:
63

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