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Title Food culture in Mexico / Janet Long-SolĂ­s and Luis Alberto Vargas.
Author Long, Janet (Long Towell)
Publication Westport, Conn. : Greenwood Press, 2005.
Description xx, 194 pages : illustrations, maps ; 24 cm.
Call # 394.12 L
Series Food culture around the world, 1545-2638
Food culture around the world.
Bibliography Includes bibliographical references (p. [185]-189) and index.
Contents Historical overview -- Major foods and ingredients -- Cooking -- Typical meals -- Regional and cultural differences -- Eating out -- Special occasions -- Diet and health.
Summary 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. This survey of important aspects of the food culture of Mexico also illuminates Mexican history, society, and daily life.
Subject Food habits -- Mexico.
Food preferences -- Mexico.
Dinners and dining -- Mexico.
Cooking, Mexican.
Mexico -- Social life and customs.
Nutrition -- Mexico.
Addl. Author Vargas, Luis Alberto.
ISBN 031332431X (alk. paper) :
9780313324314 (alk. paper)

Location CALL # Status Message
 Central 2nd Fl - SST Non-Fiction  394.12 L    CHECK SHELVES