America's first cuisines

Front Cover
University of Texas Press, 1994 - Cooking - 276 pages
7 Reviews
After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World undoubtedly was 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.

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Review: America's First Cuisines

User Review  - Marla McMackin - Goodreads

This book aims to describe the culinary traditions of the New World, specifically the practices, customs and beliefs of the three major pre-conquest civilizations – the Aztec, Maya and Inca. Coe first ... Read full review

Review: America's First Cuisines

User Review  - Christine - Goodreads

Fascinating history of pre-contact native foods, and the changes that came when they met European cuisines. Informative, helped me write my story on Ocellated Turkeys, a wild turkey of the Yucatan. Read full review

Contents

INTRODUCTION
1
Domestication
3
New World Staples
9
Copyright

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