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"--
| Other Authors: | , , |
|---|---|
| Format: | Licensed eBooks |
| Language: | English |
| Published: |
Austin :
University of Texas Press,
2024.
|
| Edition: | First edition. |
| Series: | Linda Schele series in Maya and pre-Columbian studies.
|
| Online Access: | https://www.jstor.org/stable/10.7560/327968 |
Table of Contents:
- The making of Oaxacan foodways / Andrea M. Cuéllar, Verónica Pérez Rodríguez, Shanti Morell-Hart, and Stacie M. King
- Food from the barranca : a 13,000-year perspective from the Yuzanú drainage of the Mixteca Alta / Aleksander Borejsza, Arthur Joyce, and Jon C. Lohse
- Archaic-period MRG-6 and the deep culinary roots of Oaxacan cuisine / Shanti Morell-Hart and Éloi Bérubé
- The cooked, the burned, and the modified : early formative cuisines and human-animal relations in the Mixteca Alta / Víctor E. Salazar Chávez and Jeffrey P. Blomster
- Perspectives on dietary variability in the Classic-period Valley of Oaxaca / Gary M. Feinman and Linda M. Nicholas
- Eating in the city : investigating the dietary impact of urban life in ancient Oaxaca / Verónica Pérez Rodríguez
- Nourishing the ancestors among the Zapotecs of the Valley of Oaxaca during the Late Classic and Postclassic periods / Robert Markens and Cira Martínez López
- Foodways and diet in the prehispanic Mixteca Alta : ceramic and isotope analyses of the Tomb 1 burial in Nduatiucu (San Felipe Ixtapa, Teposcolula) / Jennifer Saumur and Aurélie Manin
- Foregrounding food : Mixtec cuisine, identity, and ritual at Tututepec, Oaxaca / Marc N. Levine and Kathryn Puseman
- Preserving Oaxacan foodways in the face of conquest : a seed bank in the Nejapan Sierra Sur / Stacie M. King and Shanti Morell-Hart
- Oaxacan cuisine at Achiutla during the early colonial period : a story of resilience / Éloi Bérubé and Jamie E. Forde
- Itacate para el camino : prepared meals for prehispanic and colonial travelers / Nelly M. Robles García
- Isthmus Zapotec food : community, ecology, markets, makers / Anya Peterson Royce
- Maize cuisine on the move in the twenty-first century : persistence and migration of tejate, a traditional Mesoamerican maize and cacao beverage / Daniela Soleri, María del Carmen Castillo Cisernos, Flavio Aragón Cuevas, and David A. Cleveland.