Que Vivan Los Tamales!: Food and the Making of Mexican Identity

Front Cover
University of New Mexico Press, 1998 - Cooking - 234 pages
4 Reviews
Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity. Photos.

From inside the book

What people are saying - Write a review

LibraryThing Review

User Review  - EstherCervantes - LibraryThing

Fascinating study of the ways in which the formation of the Mexican national identity shaped the formation of the Mexican national cuisine. Presentation of facts about and some analysis of pre ... Read full review

LibraryThing Review

User Review  - CSL - LibraryThing

A small little book on Mexican food and its relationship with Mexican culture, gender, and nationalism. Pilcher does a nice enough job laying out his ideas, but it lacks any central thesis that might ... Read full review

Contents

CHAPTER
25
CHAPTER THREE
45
CHAPTER FOUR
77
Copyright

3 other sections not shown

Other editions - View all

Common terms and phrases

References to this book

All Book Search results »

About the author (1998)

author of Planet Taco: A Global History of Mexican Food

Bibliographic information