Mesquite pods to mezcal : 10,000 years of Oaxacan cuisines /
"This volume explores the roots of traditional Oaxacan food, how it has evolved from its Mixtec origins, and how some traditions exist today; the essays included were written by archaeologists, ethnohistorians, anthropologists, and others with an interest in traditional Oaxacan food"--
| その他の著者: | , , |
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| フォーマット: | Licensed eBooks |
| 言語: | 英語 |
| 出版事項: |
Austin :
University of Texas Press,
2024.
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| 版: | First edition. |
| シリーズ: | Linda Schele series in Maya and pre-Columbian studies.
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| オンライン･アクセス: | https://www.jstor.org/stable/10.7560/327968 |