Food culture in Mexico /

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 panoram...

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Bibliographic Details
Main Author:	Long, Janet (Long Towell) (Author)
Other Authors:	Vargas, Luis Alberto
Format:	Book
Language:	English
Published:	Westport, Conn. : Greenwood Press, 2005.
Series:	Food culture around the world.
Subjects:	Koch Food habits > Mexico. Food preferences > Mexico. Dinners and dining > Mexico. Cooking, Mexican. Mexico > Social life and customs. Nutrition > Mexico. Habitudes alimentaires > Mexique. Préférences alimentaires > Mexique. Cuisine mexicaine. Nutrition > Mexique. Dinners and dining. Food habits. Food preferences. Manners and customs. Nutrition. Mexico. Ernährungsgewohnheit Ess- und Trinksitte Mexiko cookbooks. Cookbooks. Livres de cuisine.
Online Access:	Table of contents http://ebooks.abc-clio.com/reader.aspx?isbn=9780313062308&webSiteCode=EBOOKS_PROD&returnToPage=/reader.aspx?isbn=9780313062308&token=6824FB651A87549AF1FE512163B494A0&casError=False

by Long, Janet (Long Towell)
Published 2005

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