Food culture in Mexico - Janet Long

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 century-when the Spaniards introduced new foodstuffs, adding variety to the diet-and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact.

Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.

Long-Sols is a Research Associate at the Institute of Historical Studies, Universidad Nacional Autnoma de Mexico.

Luis Alberto Vargas is a researcher at the Institute of Historical Studies, Universidad Nacional Autnoma de Mexico.

"For high-school level students and general readers, this book discusses corn, beans, squash, tomatillos, and chile peppers and the role of these ingredients in Mexican food culture since ancient times. The book also addresses recent improvements in technology, communication, transportation, changing women's roles, and migration from country to city and to and from the United States - all of which that have made an impact on Mexican society, traditions, and eating. The panorama of food traditions in the context of European contact in the 16th century is considered, as are changes in Mexican food culture since the 1950s." - Reference & Research Book News


"[P]rovides an excellent review of the ingredients in Mexican food culture and how they evolved, offering a survey of rural and urban eating alike, considering Mexican food's transitions beyond Mexico's borders, and providing an excellent blend of timeline, historical and culture overview, and culinary insights. Recipes aren't neglected either, though the series is more valued for its many culinary insights than for recipes alone." - MBR Bookwatch


"The latest in the Food Culture Around the World series, which always make fascinating reading because of the information and attention to detail. If you want to know the ethos and background behind the food you eat then the books in this series are a must." - Menu Magazine