Que vivan los tamales!
Subtitle: food and the making of Mexican identity
By: Jeffrey M. Pilcher.
Series: Diálogos; Diálogos (Albuquerque, N.M.)
Publisher: University of New Mexico Press
Published: 1998
Place of publication: Albuquerque
Language: eng
Number of pages: 234
Subjects: Cookery, Mexican -- History; Food habits -- Mexico -- History; Mexico -- Social life and customs
First sentence: The first thing Aztec women did when preparing a festival, according to the Spanish priest Bernardino de Sahagún, was to make lots of tamales.
Notes: Includes bibliographical references (p. 207-225) and index.
Table of contents: title: Preface
pagenum: ix; title: Introduction
pagenum: 1; label: 1
title: The People of Corn: Native American Cuisine
pagenum: 7; label: 2
title: The Conquests of Wheat: Culinary Encounters in the Colonial Period
pagenum: 25; label: 3
title: Many Chefs in the National Kitchen: The Nineteenth Century
pagenum: 45; label: 4
title: The Tortilla Discourse: Nutrition and Nation Building
pagenum: 77; label: 5
title: Replacing the Aztec Blender: The Modernization of Popular Cuisine
pagenum: 99; label: 6
title: Apostles of the Enchilada: Postrevolutionary Nationalism
pagenum: 123; label: 7
title: Recipes for Patria: National Cuisines in Global Perspective
pagenum: 143; title: Epilogue
pagenum: 163; title: Notes
pagenum: 167; title: Glossary
pagenum: 203; title: Select Bibliography
pagenum: 207; title: Index
pagenum: 227