Download or read book Sacred Consumption written by Elizabeth Morán and published by University of Texas Press. This book was released on 2016-12-06 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt: Making a foundational contribution to Mesoamerican studies, this book explores Aztec painted manuscripts and sculptures, as well as indigenous and colonial Spanish texts, to offer the first integrated study of food and ritual in Aztec art. Aztec painted manuscripts and sculptural works, as well as indigenous and Spanish sixteenth-century texts, were filled with images of foodstuffs and food processing and consumption. Both gods and humans were depicted feasting, and food and eating clearly played a pervasive, integral role in Aztec rituals. Basic foods were transformed into sacred elements within particular rituals, while food in turn gave meaning to the ritual performance. This pioneering book offers the first integrated study of food and ritual in Aztec art. Elizabeth Morán asserts that while feasting and consumption are often seen as a secondary aspect of ritual performance, a close examination of images of food rites in Aztec ceremonies demonstrates that the presence—or, in some cases, the absence—of food in the rituals gave them significance. She traces the ritual use of food from the beginning of Aztec mythic history through contact with Europeans, demonstrating how food and ritual activity, the everyday and the sacred, blended in ceremonies that ranged from observances of births, marriages, and deaths to sacrificial offerings of human hearts and blood to feed the gods and maintain the cosmic order. Morán also briefly considers continuities in the use of pre-Hispanic foods in the daily life and ritual practices of contemporary Mexico. Bringing together two domains that have previously been studied in isolation, Sacred Consumption promises to be a foundational work in Mesoamerican studies.

Download or read book Enchiladas written by Cappy Lawton and published by Trinity University Press. This book was released on 2015-08-17 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them. The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you’ll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You’ll learn the basic techniques for making many staples of the Mexican cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands. With this book, you'll learn to make corn tortillas from scratch, including colorful flavor-infused versions; fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles; dry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle); make your own homemade queso fresco, crema Mexicana, and chorizo; prepare tender pot beans and savory refried beans Cook perfect Mexican rice--six ways; prepare chicken, pork, beef, seafood, and vegetables for fillings. Enchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!

Download or read book Cooking Cultures written by Ishita Banerjee-Dube and published by Cambridge University Press. This book was released on 2016-07 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Tracks the interplay of creativity, competition, desire, and nostalgia in the discrete ways people relate to food and cuisine in different societies"--

Download or read book The Menial Art of Cooking written by Sarah R. Graff and published by University Press of Colorado. This book was released on 2012-05-15 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence—including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space—to identify evidence of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.

Download or read book America s First Cuisines written by Sophie D. Coe and published by University of Texas Press. This book was released on 2015-08-12 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures. Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose, America's First Cuisines will appeal to food enthusiasts as well as scholars.

Download or read book Cuisine and Culture written by Linda Civitello and published by John Wiley & Sons. This book was released on 2007-03-09 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.

Download or read book The Aztec Empire written by Jane Bingham and published by Capstone Classroom. This book was released on 2007 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: A description of life in the Aztec empire written in the form of a travel guide.

Download or read book Three Many Cooks written by Pam Anderson and published by Ballantine Books. This book was released on 2015-04-14 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: When the women behind the popular blog Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Now acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book. Together, Pam, Maggy, and Sharon reveal the challenging give-and-take between mothers and daughters, the passionate belief that food nourishes both body and soul, and the simple wonder that arises from good meals shared. Pam chronicles her epicurean journey, beginning at the apron hems of her grandmother and mother, and recounts how a cultural exchange to Provence led to twenty-five years of food and friendship. Firstborn Maggy rebelled against the family’s culinary ways but eventually found her inner chef as a newlywed faced with the terrifying reality of cooking dinner every night. Younger daughter Sharon fell in love with food by helping her mother work, lending her searing opinions and elbow grease to the grueling process of testing recipes for Pam’s bestselling cookbooks. Three Many Cooks ladles out the highs and lows, the kitchen disasters and culinary triumphs, the bitter fights and lasting love. Of course, these stories would not be complete without a selection of treasured recipes that nurtured relationships, ended feuds, and expanded repertoires, recipes that evoke forgiveness, memory, passion, and perseverance: Pumpkin-Walnut Scones, baked by dueling sisters; Grilled Lemon Chicken, made legendary by Pam’s father at every backyard cookout; Chicken Vindaloo that Maggy whipped up in a boat galley in the Caribbean; Carrot Cake obsessively perfected by Sharon for the wedding of friends; and many more. Sometimes irreverent, often moving, always honest, this collection illustrates three women’s individual and shared search for a faith that confirms what they know to be true: The divine is often found hovering not over an altar but around the stove and kitchen table. So hop on a bar stool at the kitchen island and join them to commiserate, laugh, and, of course, eat! Praise for Three Many Cooks “This beautiful book is a stirring, candid, powerful celebration of mothers, daughters, and sisters, and of family, food, and faith. The stories are relatable and real, and are woven perfectly with the time-tested, mouthwatering recipes. I loved every page, every word, and am adding this to the very small pile of books in my life that I know I’ll pick up and read again and again.”—Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks

Download or read book Culinary Art and Anthropology written by Joy Adapon and published by Berg. This book was released on 2008-08-01 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.

Download or read book The Aztecs written by Dirk R. Van Tuerenhout and published by Bloomsbury Publishing USA. This book was released on 2005-06-21 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: How did a bedraggled band of nomads manage to evolve into a Mesoamerican superpower in such a brief time? This volume looks at the essential elements in the Aztecs' rise, fall, and enduring influence. A wealth of new archaeological findings and interpretations has sparked a richer understanding of the Aztecs, dispelling many myths. The Aztecs: New Perspectives looks at evidence from ancient, colonial, and modern times to present a contemporary, well-rounded portrait of this Mesoamerican culture. Like no other volume, it examines daily Aztec life both at, and away from, the seats of power, revealing the Aztecs to be accomplished farmers, astronomers, mathematicians, and poets—as well as ruthless warriors and tireless builders of empire. The Aztecs ranges from the mysterious origins of the Aztlan tribe to the glory years of empire and ultimate defeat. But the story doesn't end there. To present the most complete picture possible, the author goes to the most fascinating source available—the living ancestors who keep the Aztec language and many aspects of their ancient worldview alive. There is no better volume for exploring the realities of Aztec life as it was, and as it influences our world today.

Download or read book Library of Congress Subject Headings written by Library of Congress and published by . This book was released on 2011 with total page 1640 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Avocadomania written by Déborah Holtz and published by Rizzoli Publications. This book was released on 2022-11-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From social media to hipster menus, avocados are trending, and this utterly original cookbook from the avocado’s native Mexico celebrates the fruit that went from Aztec aphrodisiac to twenty-first-century clean-eating superfood. Everything there is to know about avocados is here: ancient origins, amazing health properties, restorative cosmetic uses, and a recipe collection far beyond the tried and true. This book features a fresh visual design aesthetic that reflects the creative sensibility of Mexican contemporary art, graphic design, atmospheric photography, and street style. Recipes cover everything from guacamole in many variations, salads, unusual sides, many permutations of avocado toast—even toastless avocado sandwiches—as well as less well-known and offbeat uses. The book also explores avocado butter and oil; detoxifying smoothies; rejuvenating cosmetic salves and masks, and much more. Practical matters are also addressed: an avocado overview by type; storage tips; preserving the brilliant green flesh from browning; ripening immature fruits; and safety tips for slicing and de-pitting. Avocados are grown in Mediterranean climates globally and dominate social media, hip restaurant menus, and health-based diets, but this is the first book paying tribute to the superfruit’s deep roots as a native, Mexican heritage food. WINNER OF THE 2022 GOURMAND WORLD COOKBOOK AWARDS

Download or read book Cooking Mexican written by J. Mahoney and published by James Mahoney. This book was released on 2013-02 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Cooking Mexican I show you easy authentic recipes to create great tasting Mexican meals you can enjoy at home. These basic recipes cover everything from tacos and enchiladas, to salads, salsas, appetizers and even desserts like Flan and Apple Enchiladas! Cooking Mexican food doesn't have to be difficult, in fact it is easy since it is the flavors, not the cooking that can be complex. Cooking Mexican shows how it can be quite effortless, accessible and very delicious. Cooking Mexican provides cooks with the basics involved in cooking Mexican food. The Mexican recipes in this book are intended to provide cooks with the secrets to great Mexican food. Cooking Mexican Features Recipes Like: Fish Tacos with Mango-Avocado Salsa Mexican Rice Shrimp Enchiladas Verde Mexican Villa Enchilada Sauce Chipotle Cream Sauce Pico de Gallo Mexican Salad With Roasted Peppers Bunuelos Americans are quickly coming to love authenic Mexican food from travels to Mexico, whether sampling the street food or enjoying Mexican food in a cafe, or even in resturants here at home. As a result they have discovered the rich, colorful, tasty flavors of Mexican cooking. However they may be intimidated when considering trying to create Mexican food at home. You will even find in my book Cooking Mexican that I have included information on key spices and ingredients that give Mexican food it's unique one-of-a-kind taste. I have tried to present in my book a little taste of everything in the recipes I have selected. I wanted to cover the kind of information that a home cook would find helpful in understanding how to cook Mexican. Mexican Culinary History. I have included some culinary history of Mexican food that is every bit a varied as the diverse culture of Mexico. Mexican cuisine has benefited from so many influences from the ancient Aztecs to that of the Spanish Conquistadors. Mexican food is considered to be one of the truly great cuisines in the world. - J. Mahoney

Download or read book Aztec Philosophy written by James Maffie and published by University Press of Colorado. This book was released on 2014-03-15 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Aztec Philosophy, James Maffie shows the Aztecs advanced a highly sophisticated and internally coherent systematic philosophy worthy of consideration alongside other philosophies from around the world. Bringing together the fields of comparative world philosophy and Mesoamerican studies, Maffie excavates the distinctly philosophical aspects of Aztec thought. Aztec Philosophy focuses on the ways Aztec metaphysics—the Aztecs’ understanding of the nature, structure and constitution of reality—underpinned Aztec thinking about wisdom, ethics, politics,\ and aesthetics, and served as a backdrop for Aztec religious practices as well as everyday activities such as weaving, farming, and warfare. Aztec metaphysicians conceived reality and cosmos as a grand, ongoing process of weaving—theirs was a world in motion. Drawing upon linguistic, ethnohistorical, archaeological, historical, and contemporary ethnographic evidence, Maffie argues that Aztec metaphysics maintained a processive, transformational, and non-hierarchical view of reality, time, and existence along with a pantheistic theology. Aztec Philosophy will be of great interest to Mesoamericanists, philosophers, religionists, folklorists, and Latin Americanists as well as students of indigenous philosophy, religion, and art of the Americas.

Download or read book The Everything Easy Mexican Cookbook written by Margaret Kaeter and published by Simon and Schuster. This book was released on 2015-01-09 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to make your own delicious salsas, tacos and enchiladas-- without hours of prep and hard-to-find ingredients! Kaeter and Larsen will have you in and out of the kitchen fast any night of the week, with foolproof meals your whole family will love!

Download or read book World Food written by Mary Ellen Snodgrass and published by Routledge. This book was released on 2012-09-15 with total page 1882 pages. Available in PDF, EPUB and Kindle. Book excerpt: This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

Download or read book Aztec Codices written by Lori Boornazian Diel and published by Bloomsbury Publishing USA. This book was released on 2020-03-26 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the migration of the Aztecs to the rise of the empire and its eventual demise, this book covers Aztec history in full, analyzing conceptions of time, religion, and more through codices to offer an inside look at daily life. This book focuses on two main areas: Aztec history and Aztec culture. Early chapters deal with Aztec history—the first providing a visual record of the story of the Aztec migration and search for their destined homeland of Tenochtitlan, and the second exploring how the Aztecs built their empire. Later chapters explain life in the Aztec world, focusing on Aztec conceptions of time and religion, the Aztec economy, the life cycle, and daily life. The book ends with an account of the fall of the empire, as illustrated by Aztec artists. With sections concerning a wide variety of topics—from the Aztec pantheon to war, agriculture, childhood, marriage, diet, justice, the arts, and sports, among many others—readers will gain an expansive understanding of life in the Aztec world.