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Through the ages and across cultures, cooking has allowed women to express themselves and create a world of shared meanings with one another. Through a series of charlas culinarias (culinary chats), the women interviewed in Voices in the Kitchen share their lives as they share their savory, symbolic, and theoretical meanings of food.

Cooking, Mexican. --- Cooking, American. --- Food habits.

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Saberes y sabores en México y el Caribe es fruto del proyecto de investigación “Los contextos culinarios en la literatura del Caribe hispano y de México del siglo XVI al siglo XX”. Presenta un análisis de textos de diferentes épocas desde un enfoque gastrocrítico en estas dos áreas. Catorce especialistas comentan las múltiples connotaciones de las referencias culinarias en autores como Bernal Díaz del Castillo, Sor Juana, José Tomás de Cuéllar, Martín Luis Guzmán, Sandra Cisneros, Sara Sefchovich, para la parte dedicada a México. Pedro Mártir de Anglería, Fredrika Bremer, Leonardo Padura Fuentes, Edgardo Rodríguez Juliá, Nancy Alonso, son algunos de los escritores estudiados para la cuenca caribeña. Las contribuciones son de la mano de Adolfo Castañón, Kim Huyge, Eugenia Houvenaghel, Catherine Raffi-Beroud, Carmen de Mora, Diana Castilleja, An Van Hecke, José Guerrero, Rita De Maeseneer, Efraín Barradas, René Vázquez Díaz, Elzbieta Sklodowska, Jacques Joset, Patrick Collard. La edición demuestra la riqueza interpretativa de lo que Alejo Carpentier llamaba los contextos culinarios.

Gastronomy --- Food in literature. --- Cooking in literature. --- Cooking, Mexican --- Cooking, Caribbean --- History. --- Caribbean Area. --- Mexico.

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In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food-Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here-a mixture of Basque, Spanish, and Mexican-many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.

Cooking, Mexican. --- Cookbooks --- Cooking --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Dinners and dining --- Food --- Gastronomy --- Table --- Cook-books --- Recipe books --- Books --- Cookery, Mexican --- Mexican cooking --- 19th century. --- american cuisine. --- americana. --- basque recipes. --- california cuisine. --- california food. --- california. --- cook in the kitchen. --- cookbooks. --- cuisine. --- culinary history. --- encarnacion pinedo. --- food and culture. --- food lovers. --- food writing. --- food. --- foodies. --- hispanic influence. --- historical cookbooks. --- home cooks. --- mexican cuisine. --- mexican food. --- mexican recipes. --- nonfiction. --- past cultures. --- recipe book. --- regional cuisine. --- restaurant settings. --- spanish recipes. --- traditional cooking.

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After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines.Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca's coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.

Cooking, Mexican. --- Cooking. --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- Cookery, Mexican --- Mexican cooking --- american history. --- books for food lovers. --- books for history lovers. --- coffee table books. --- cookbook. --- cooking. --- easy to read. --- educational books. --- engaging. --- european history. --- evolution of food. --- food and wine. --- food cultures. --- food studies. --- foodies. --- gastronomy history. --- gifts for friends. --- gifts for mom. --- history of food. --- home cooks. --- interesting food dishes. --- learning while reading. --- mexican cookbook. --- mexican cuisine. --- mexican culture. --- mexican dishes. --- mexican history. --- politics and food. --- recipes to try during quarantine.