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Food Cultures of Mexico

Food Cultures of Mexico


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International Edition


About the Book

Mexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today?

Written with an educated--not specialized--audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization.

Specific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.


About the Author:

R. Hernandez-Rodriguez is professor of Spanish at Southern Connecticut State University.


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Product Details
  • ISBN-13: 9781440869235
  • Publisher: ABC-CLIO
  • Publisher Imprint: Greenwood
  • Height: 236 mm
  • No of Pages: 228
  • Spine Width: 20 mm
  • Weight: 575 gr
  • ISBN-10: 1440869235
  • Publisher Date: 31 Oct 2021
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Sub Title: Recipes, Customs, and Issues
  • Width: 155 mm


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