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Food Culture in Mexico (Food Culture Around the World)

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Food Culture in Mexico (Food Culture Around the World) Cover

 

Synopses & Reviews

Publisher Comments:

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.

Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.

Book News Annotation:

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 (booknews.com)

Synopsis:

This survey of important aspects of the food culture of Mexico also illuminates Mexican history, society, and daily life.

Synopsis:

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.

About the Author

JANET LONG-SOLIS is a Research Associate at the Institute of Historical Studies, Universidad Nacional Autonoma de Mexico.LUIS ALBERTO VARGAS is a researcher at the Institute of Historical Studies, Universidad Nacional Autonoma de Mexico.

Table of 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

Product Details

ISBN:
9780313324314
Author:
Long-solis, Janet
Publisher:
Praeger Publishers
Author:
Long, Janet
Author:
Vargas, Luis
Author:
Vargas, Luis Alberto
Author:
Long-Solis
Author:
Long-Solis, Janet
Author:
Janet
Author:
Vargas, Luis A.
Subject:
Cookery, mexican
Subject:
Popular Culture
Subject:
Customs & Traditions
Subject:
Dinners and dining
Subject:
Ethnic Studies - General
Subject:
Popular Culture - General
Subject:
Mexico Social life and customs.
Subject:
Anthropology - Cultural
Subject:
Regional & Ethnic - Mexican
Subject:
anthropology;cultural anthropology
Series:
Food Culture Around the World
Publication Date:
20000931
Binding:
HARDCOVER
Grade Level:
College/higher education:
Language:
English
Illustrations:
Y
Pages:
216
Dimensions:
9.60x6.66x.85 in. 1.03 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » Mexican
History and Social Science » Anthropology » Cultural Anthropology
History and Social Science » Sociology » General

Food Culture in Mexico (Food Culture Around the World) New Hardcover
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Product details 216 pages Greenwood Press - English 9780313324314 Reviews:
"Synopsis" by , This survey of important aspects of the food culture of Mexico also illuminates Mexican history, society, and daily life.
"Synopsis" by , 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.
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