Food Culture In Mexico

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. Features and topics include: a timeline, a historical overview, major foods and ingredients, typical meals, eating out, special occasions, diet and health, recipes, glossary, and a resource guide. Annotation ©2004 Book News, Inc., Portland, OR