Que vivan los tamales!
food and the making of Mexican identity
by Jeffrey M. Pilcher
University of New Mexico Press
Written in English.
The first thing Aztec women did when preparing a festival, according to the Spanish priest Bernardino de Sahagún, was to make lots of tamales.
Table of Contents
|1||The People of Corn: Native American Cuisine||7|
|2||The Conquests of Wheat: Culinary Encounters in the Colonial Period||25|
|3||Many Chefs in the National Kitchen: The Nineteenth Century||45|
|4||The Tortilla Discourse: Nutrition and Nation Building||77|
|5||Replacing the Aztec Blender: The Modernization of Popular Cuisine||99|
|6||Apostles of the Enchilada: Postrevolutionary Nationalism||123|
|7||Recipes for Patria: National Cuisines in Global Perspective||143|
Includes bibliographical references (p. 207-225) and index.
|Series||Diálogos, Diálogos (Albuquerque, N.M.)|
|Dewey Decimal Class||394.1/0972|
|Library of Congress||TX716.M4 P54 1998|
The Physical Object
|Pagination||x, 234 p. :|
|Number of pages||234|
History Created April 1, 2008 ·
|November 16, 2010||Edited by ImportBot||Found a matching record from Library of Congress .|
|July 30, 2010||Edited by IdentifierBot||added LibraryThing ID|
|April 25, 2010||Edited by Open Library Bot||Add goodreads IDs.|
|April 14, 2010||Edited by Open Library Bot||Linked existing covers to the edition.|
|April 1, 2008||Created by an anonymous user||Initial record created, from Scriblio MARC record.|