{"product_id":"food-cultures-of-mexico-recipes-customs-and-issues-paperback","title":"Food Cultures of Mexico: Recipes, Customs, and Issues - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eR. Hernandez-Rodriguez\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThis exciting volume brings to life the food culture of Mexico, detailing the development of the cuisine and providing practical information about ingredients and cooking techniques so that readers can replicate some of Mexico's most important traditional dishes.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today? \u003cp\u003e\u003c\/p\u003eWritten with an educated - not specialized - audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization. \u003cp\u003e\u003c\/p\u003eSpecific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eR. Hernandez-Rodriguez\u003c\/b\u003e is an associate professor in the foreign language department at Southern Connecticut State University, USA.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.52 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 30, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":43686954860679,"sku":"9798216386698","price":53.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/2623\/2711\/files\/kAwaCYuyx_9798216386698.webp?v=1767016514","url":"https:\/\/booksby.splitshops.com\/products\/food-cultures-of-mexico-recipes-customs-and-issues-paperback","provider":"Books by splitShops","version":"1.0","type":"link"}