In this work, anthropologist Sophie D. Coe makes a journey through the historical development of the gastronomy of three important cultures: Inca, Aztec and Mayan. Starting from the history and domestication of the staples that each culture used before the Spanish conquest, she explains how these foods were prepared, served and preserved in each culture, and the changes brought about in these first American cuisines by he arrival of the conquistadors.
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In this work, anthropologist Sophie D. Coe makes a journey through the historical development of the gastronomy of three important cultures: Inca, Aztec and Mayan. Starting from the history and domestication of the staples that each culture used before the Spanish conquest, she explains how these foods were prepared, served and preserved in each culture, and the changes brought about in these first American cuisines by he arrival of the conquistadors.
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