Food Culture In Mexico - Rilegato

Long-Solis, Janet; Vargas, Luis A.; Long, Janet

Rilegato

ISBN 10: 031332431X ISBN 13: 9780313324314

Casa editrice: Greenwood Pub Group, 2005

Riassunto

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.

Su questo libro

L'autore:

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.

Product Description:

Book by LongSolis Janet Vargas Luis A

Su questa edizione

• Editore: Greenwood Pub Group
• Data di pubblicazione: 2005
• ISBN 10: 031332431X
• ISBN 13: 9780313324314
• Rilegatura: Copertina rigida
• Numero di pagine: 194