America's First Cuisines

ISBN-10: 029271159X

ISBN-13: 9780292711594

Edition: 1994

Authors: Sophie D. Coe
List price: $25.00 Buy it from $8.75
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Description: After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly 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. 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. 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. Written in easily digested prose, America' First Cuisines will appeal to food enthusiasts as well as scholars.

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Book details

List price: $25.00
Copyright year: 1994
Publisher: University of Texas Press
Publication date: 1/1/1994
Binding: Paperback
Pages: 288
Size: 6.50" wide x 9.25" long x 0.75" tall
Weight: 1.034
Language: English

Preface
Introduction
Domestication
New World Staples
New World Produce
The Aztecs
Aztec Ingredients
Aztec Cooks and Menus
The Maya and the Explorers
Diego de Landa
Solid Maya Breadstuffs
Maya Flesh Food
Maya Produce
The Inca: Animal and Mineral
The Inca: Vegetable
The Inca
The Inca and the Europeans
The Occupation
A Final Banquet
Finale
Bibliography
Index
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