Food Culture in Mexico

(Hardback)

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Description

The Mexican way of life is also illuminated in chapters on eating out, the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anaemia, diabetes, and obesity.

Reviews

For high-school level students and general readers, this book discusses corn, beans, squash, tomatillos, and chile peppers and the role of these ingredients in Mexican food culture since ancient times. The book also addresses recent improvements in technology, communication, transportation, changing women's roles, and migration from country to city and to and from the United States - all of which that have made an impact on Mexican society, traditions, and eating. The panorama of food traditions in the context of European contact in the 16th century is considered, as are changes in Mexican food culture since the 1950s. * Reference & Research Book News *
[P]rovides an excellent review of the ingredients in Mexican food culture and how they evolved, offering a survey of rural and urban eating alike, considering Mexican food's transitions beyond Mexico's borders, and providing an excellent blend of timeline, historical and culture overview, and culinary insights. Recipes aren't neglected either, though the series is more valued for its many culinary insights than for recipes alone. * MBR Bookwatch *
The latest in the Food Culture Around the World series, which always make fascinating reading because of the information and attention to detail. If you want to know the ethos and background behind the food you eat then the books in this series are a must. * Menu Magazine *

Author Bio

Long-Sols is a Research Associate at the Institute of Historical Studies, Universidad Nacional Autnoma de Mexico. Luis Alberto Vargas is a researcher at the Institute of Historical Studies, Universidad Nacional Autnoma de Mexico.