Food culture in Mexico / Janet Long-Solís and Luis Alberto Vargas.
Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panoram...
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| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Westport, Conn. :
Greenwood Press,
2005.
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| Series: | Food culture around the world.
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| Subjects: |
Main Collection
| Call Number: |
GT2853.M6 L66 2005 |
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| Status: | Available Request this item |