Search

Franca Iacovetta, Valerie J. Korinek, and Marlene Epp, eds.. Edible Histories, Cultural Politics: Towards a Canadian Food History (Toronto: University of Toronto Press 2012) The cultural politics of food has [...]

Residents of the United States often have a peculiar view of Mexican food, drawn more from Mexican American restaurants or from fast food simulations than from actual experience south of [...]

Creation of mestizo cuisine, such as the national dish 'mole poblano,' in 18th-century Mexico is discussed. An interpretation of mole as a dish deriving from the earlier elite cooking of peninsular Spain is presented.

The influence of cuisine in defining Mexican national identity has historical roots and has permeated the politics and social atmosphere of the country. Mexican cooking is a mixture of native Indian food such as corn and European staples such as wheat. The former was identified with the lower classes which was eventually embraced by the Mexican elite as part of a hybrid cuisine. This development attests to the role of the lower classes in shaping an authentic Mexican identity.

Food: The History of Taste, edited by Paul Freedman. California Studies in Food and Culture. Berkeley and Los Angeles, University of California Press, 2007. 368 pp. $39.95 US (cloth). Home [...]

From Latin meaning hearth or fireplace, and by extension the center of the home. Taken by Kepler (1604) in a mathematical sense for 'point of convergence.' Introduced into English 1656 [...]

The shifting boundaries between state intervention and market liberalization in the meat trades of Paris, New York City, and Mexico City are discussed. The various configurations of market organization and consumer society as expression of what they term 'market culture' are presented.

The Hot and the Cold: Ills of Humans and Maize in Native Mexico. By Jacques M. Chevalier and AndrOs Sanchez Bain. (Toronto: University of Toronto Press, 2003. Pp. xxii, 301. [...]