ISBN:
9781477309704
Language:
English
Pages:
Online-Ressource (x, 276 pages)
,
illustrations, maps
Edition:
1st ed.
Edition:
Online-Ausg. [S.l.] HathiTrust Digital Library 2010 Electronic reproduction
Parallel Title:
Print version America's first cuisines
DDC:
394.1/2/08997
Keywords:
Incas Food
;
Aztecs Food
;
Mayas Food
;
Aztecs -- Food..
;
Mayas -- Food..
;
Incas -- Food
;
Electronic books
Abstract:
. This first culinary history of pre-Columbian Latin America joins a growing discipline that combines the insights and information of many fields, including archaeology, anthropology, botany, zoology, medicine, history, sociology, and economics. Written in easily digested prose, it will appeal to food enthusiasts as well as scholars
Abstract:
After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World undoubtedly was 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
Abstract:
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
Abstract:
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
Description / Table of Contents:
Introduction1. Domestication -- 2. New world staples -- 3. New world produce -- 4. The Aztecs -- 5. Aztec ingredients -- 6. Aztec cooks and menus -- 7. The Maya and the explorers -- 8. Diego de Landa -- 9. Solid Maya breadstuffs -- 10. Maya flesh food -- 11. Maya produce -- 12. The Inca : animal and mineral -- 13. The Inca : vegetable -- 14. The Inca -- 15. The Inca and the Europeans -- 16. The occupation -- 17. A final banquet -- 18. Finale.
Note:
Includes bibliographical references (pages 253-265) and index
,
Use copy Restrictions unspecified star MiAaHDL
,
Electronic reproduction
URL:
Volltext
(lizenzpflichtig)
URL:
https://doi.org/10.7560/711556
URL:
https://www.degruyter.com/isbn/9781477309704
URL:
Volltext
(URL des Erstveröffentlichers)
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