Agriculture & Food Systems · World Cuisines & Food Culture
A topic within World Cuisines & Food Culture, itself one of 11 topics in that field and part of Agriculture & Food Systems.
2 works
Diana Kennedy
Argues Mexican cooking is a set of distinct, technically sophisticated regional cuisines built on pre-Hispanic method, not the single 'Mexican food' familiar from Tex-Mex restaurants, and documents home recipes that were otherwise going unrecorded.
Jeffrey M. Pilcher
Argues Mexico's national cuisine was deliberately assembled by 19th- and 20th-century elites out of competing regional and class food cultures, making culinary nationalism as much a political project as a culinary one.