Author(s): Janet Long-Solis
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 panorama of food traditions in the context of European contact in the sixteenth centurya€”when the Spaniards introduced new foodstuffs, adding variety to the dieta€”and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and...