Connections between what people eat and who they are--between
cuisine and identity--reach deep into Mexican history, beginning
with pre-Columbian inhabitants offering sacrifices of human flesh
to maize gods in hope of securing plentiful crops. This cultural
history of food in Mexico traces the influence of gender, race, and
class on food preferences from Aztec times to the present and
relates cuisine to the formation of national identity. The metate
and mano, used by women for grinding corn and chiles since
pre-Columbian times, remained essential to preparing such Mexican
foods as tamales, tortillas, and mole poblano well into the
twentieth century. Part of the ongoing effort by intellectuals and
political leaders to Europeanize Mexico was an attempt to replace
corn with wheat. But native foods and flavors persisted and became
an essential part of indigenista ideology and what it meant to be
authentically Mexican after 1940, when a growing urban middle class
appropriated the popular native foods of the lower class and
proclaimed them as national cuisine.
General
Imprint: |
University of New Mexico Press
|
Country of origin: |
United States |
Release date: |
April 1998 |
First published: |
April 1998 |
Authors: |
Jeffrey M. Pilcher
|
Dimensions: |
228 x 155 x 17mm (L x W x T) |
Format: |
Paperback
|
Pages: |
234 |
Edition: |
New |
ISBN-13: |
978-0-8263-1873-2 |
Categories: |
Books >
Humanities >
History >
General
Books >
History >
General
|
LSN: |
0-8263-1873-8 |
Barcode: |
9780826318732 |
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