Aztecs and the Roots of Mexican Cooking.
Contemporary with the European Renaissance, Aztec culture produced a unique food tradition that survives today in Mexican cuisine. Learn first about Aztec society, its indigenous foods, and distinctive diet. Also study descriptions of lavish Aztec banquets; "signature" foods, from avocados...
| Corporate Author: | Kanopy (Firm) |
|---|---|
| Format: | Video |
| Language: | Undetermined |
| Language Notes: | In English |
| Published: |
[San Francisco, California, USA] :
Kanopy Streaming,
2015.
|
| Subjects: | |
| Online Access: | Connect to this streaming video |
Similar Items
Root Vegetables: Celery Root and Parsnips.
Published: (2016)
Published: (2016)
Cooking-Ingredients, Technique, and Flavor.
Published: (2015)
Published: (2015)
Braising and Stewing-Combination Cooking.
Published: (2015)
Published: (2015)
Saut-Dry-Heat Cooking with Fat.
Published: (2015)
Published: (2015)
Hunting, Gathering, and Stone Age Cooking.
Published: (2015)
Published: (2015)
Frying-Dry-Heat Cooking with Fat.
Published: (2015)
Published: (2015)
Grains and Legumes-Cooking for Great Flavor.
Published: (2015)
Published: (2015)
Roasting-Dry-Heat Cooking without Fat.
Published: (2015)
Published: (2015)
From Poach to Steam-Moist-Heat Cooking.
Published: (2015)
Published: (2015)
Islam-A Thousand and One Nights of Cooking.
Published: (2015)
Published: (2015)
The Stir-Fry Dance-Dry-Heat Cooking with Fat.
Published: (2015)
Published: (2015)
Grilling and Broiling-Dry-Heat Cooking without Fat.
Published: (2015)
Published: (2015)
The Mexican Aztec Society : a Mexican-American voluntary association in diachronic perspective /
by: West, Stanley A.
Published: (1976)
by: West, Stanley A.
Published: (1976)
The Everyday Gourmet Series: Essential Secrets of Spices in Cooking.
Published: (2013)
Published: (2013)
The Everyday Gourmet Series: Rediscovering the Lost Art of Cooking.
Published: (2012)
Published: (2012)
Aztec medicine, health, and nutrition /
by: Ortiz de Montellano, B. (Bernard)
Published: (1990)
by: Ortiz de Montellano, B. (Bernard)
Published: (1990)
Compression of cooked freeze-dried carrots.
by: Macphearson, Bruce Alan
Published: (1973)
by: Macphearson, Bruce Alan
Published: (1973)
Field Greens and Cooking Greens.
Published: (2016)
Published: (2016)
The Everyday Gourmet: Cooking with Vegetables.
Published: (2016)
Published: (2016)
Mexican Jewry in the land of the Aztecs ; a guide /
by: Lerner, Ira T.
Published: (1973)
by: Lerner, Ira T.
Published: (1973)
Extrusion-cooking of sorghum /
by: Gomez, Marta Hilda
Published: (1987)
by: Gomez, Marta Hilda
Published: (1987)
The Aztecs, the Conquistadors, and the making of Mexican culture /
by: Koch, Peter O., 1953-
Published: (2006)
by: Koch, Peter O., 1953-
Published: (2006)
Functionality of alkaline cooked corn bran on tortilla texture /
by: Guajardo Flores, Sara
Published: (1998)
by: Guajardo Flores, Sara
Published: (1998)
Extrusion cooking : technologies and applications /
Published: (2001)
Published: (2001)
The Everyday Gourmet: How to Master Outdoor Cooking Series.
Published: (2015)
Published: (2015)
Factors affecting the cooking and extrusion properties of sorghum for noodle production /
by: Lekalake, Rosemary Ikalafeng, 1960-
Published: (1993)
by: Lekalake, Rosemary Ikalafeng, 1960-
Published: (1993)
Development and characterization of an instant tortilla flour from sorghum and maize by infra-red cooking (micronizing) and extrusion cooking.
by: Bedolla, Santiago
Published: (1983)
by: Bedolla, Santiago
Published: (1983)
The cultural aspects of Aztec lexicon in Mexican Spanish /
by: Powell, James Woodward
Published: (1976)
by: Powell, James Woodward
Published: (1976)
Mexican wall paintings of the Maya and Aztec periods /
by: Bernal, Ignacio
Published: (1963)
by: Bernal, Ignacio
Published: (1963)
Simulating consumer practices to evaluate the cooking and chemical characteristics of low fat ground beef patties /
by: Reed, Jeanette Marie, 1968-
Published: (1993)
by: Reed, Jeanette Marie, 1968-
Published: (1993)
Effect of genotype on cooking and texture of corn for tortilla production /
by: Bedolla, Santiago
Published: (1980)
by: Bedolla, Santiago
Published: (1980)
Development and evaluation of corn cooking procedures for the production of tortillas /
by: Des Rosiers, Mary Candace
Published: (1979)
by: Des Rosiers, Mary Candace
Published: (1979)
Cooks' books : an affectionate guide to the literature of food and cooking /
by: Coyle, L. Patrick
Published: (1985)
by: Coyle, L. Patrick
Published: (1985)
Evaluation of antioxidative/antimicrobial potential of Oriental nutraceutical herb extracts in raw and cooked goat meat and beef products /
by: Han, Jaejoon, 1972-
Published: (2001)
by: Han, Jaejoon, 1972-
Published: (2001)
Extrusion cooking : technologies and applications /
Published: (2001)
Published: (2001)
The effect of cooking preparations on the residual sulfite concentrations in shrimp /
by: Lally, Audrey Ann, 1961-
Published: (1987)
by: Lally, Audrey Ann, 1961-
Published: (1987)
Changes in quality of whole cooked sorghum {Sorghum bicolor (L.) Moench} using precooking methods /
by: Calderon de Zacatares, Vilma Ruth
Published: (2010)
by: Calderon de Zacatares, Vilma Ruth
Published: (2010)
Changes in chemical composition, shear values, and sensory properties of deboned broiler breast and thigh meat as effected by cooking form /
by: Savage, Belinda Anita, 1963-
Published: (1995)
by: Savage, Belinda Anita, 1963-
Published: (1995)
Mexican cooking /
by: Barrios Schley, Vicki
Published: (1985)
by: Barrios Schley, Vicki
Published: (1985)
Mexican cooking /
by: Scheer, Cynthia
Published: (1978)
by: Scheer, Cynthia
Published: (1978)