Food culture in Mexico
By: Janet Long-Solís and Luis Alberto Vargas
Contributors: Vargas, Luis Alberto
Series: Food culture around the world
Publisher: Greenwood Press
Published: 2005
Place of publication: Westport, Conn
Language: eng
Number of pages: 194
Subjects: Food habits -- Mexico; Food preferences -- Mexico; Dinners and dining -- Mexico; Cookery, Mexican; Nutrition -- Mexico; Mexico -- Social life and customs
Description: 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.
Notes: Includes bibliographical references (p. [185]-189) and index
Table of contents: title: Historical overview; title: Major foods and ingredients; title: Cooking; title: Typical meals; title: Regional and cultural differences; title: Eating out; title: Special occasions; title: Diet and health