by
Palazuelos, Susanna
Call Number
641.5972 PAL
Publication Date
1992
Format:
Books
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1.6354
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by
Long, Janet (Long Towell)
Call Number
394.120972 LON
Publication Date
2005
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."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip053/2004025907.html
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0.6400
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