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Que vivan los tamales!: Food and the Making of Mexican Identity (Dialogos) Paperback – April 1, 1998
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Copyright 1998 Reed Business Information, Inc.
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ÁQue vivan los Tamales!: Food and the Making of Mexican Identity (ISBN 0-8263-1873-8, 234 pages, University of New Mexico Press, 1998,$16.95 or $37.50 hardback (ISBN 0-8263-1872-X) examines the evolution of mestizo recipes - the blending of Old and New World spices to make the famous turkey mole or gourmet flourishes, such as cuitlacoche rolled in crepes and covered with bechamel sauce.
The author praises the creative role cookbook authors played in unifying the country's taste buds, especially in the 19th and 20th centuries when a national identify was being forged and the construction of railroads and highways lowered the costs of distribution of exotic agricultural products so that local specialties could be enjoyed throughout the country.
Much of the book traces the differences and debates stirred by promoters of maize and wheat. Elites often criticized maize, and even suggested that the corn-eating population was at a serious disadvantage in terms of development. Their reasoning: the wheat-consuming Europeans were on top of the world, not the corn-eating Americans or rice-eating Asians. But such prejudices were not easily resolved. The problem was (and is) that corn simply grows better in Mexico than wheat.
It's hard to understand the desire upper-class Mexicans had to break from their indigenous heritage.Read more ›
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I had to buy this book for class. It's just not my cup of tea but it is informative. Informative of info I do not need to know.Published 22 months ago by LovelyGal