Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Mesquite Pods to Mezcal: 10,000 Years of Oaxacan Cuisines

Mesquite Pods to Mezcal: 10,000 Years of Oaxacan Cuisines

King, Stacie M.
Morell-Hart, Shanti
Pérez Rodríguez, Verónica

Hardcover

ArchaeologyGeneral Racism & Ethnic StudiesMexican Cooking

Currently unavailable to order

ISBN10: 1477327967
ISBN13: 9781477327968
Publisher: University of Texas Press
Published: Feb 6 2024
Pages: 344
Weight: 2.10
Height: 1.18 Width: 7.01 Depth: 10.08
Language: English

New case studies documenting ten thousand years of cuisines across the cultures of Oaxaca, Mexico, from the earliest gathered plants, such as guajes, to the contemporary production of tejate and its health implications.

Among the richest culinary traditions in Mexico are those of the eight regions of the state of Oaxaca. Mesquite Pods to Mezcal brings together some of the most prominent scholars in Oaxacan archaeology and related fields to explore the evolution of the area's world-renowned cuisines. This volume, the first to address food practices across Oaxaca through a long-term historical lens, covers the full spectrum of human occupation in Oaxaca, from the early Holocene to contemporary times. Contributors consider the deep history of agroecological management and large-scale landscape transformation, framing food production as a human-environment relation. They explore how, after the arrival of the Spanish, Oaxacan cuisines adapted, diets changed, and food became a stronger marker of identity. Examining the present, further studies document how traditional foodways persist and what they mean for contemporary Oaxacans, whether they are traveling ancient roads, working outside the region, or rebuilding after an earthquake. Together, the original case studies in this volume demonstrate how new methods and diverse theoretical approaches can come together to trace the development of a rich food tradition, one that is thriving today.

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Pérez Rodríguez, Verónica

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Archaeology

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