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    America's First Cuisines (Paperback) By (author) Sophie D. Coe

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    DescriptionA detailed description of the cuisines of the Aztecs, the Maya, and the Inca.

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    America's First Cuisines
    Authors and contributors
    By (author) Sophie D. Coe
    Physical properties
    Format: Paperback
    Number of pages: 290
    Width: 152 mm
    Height: 224 mm
    Thickness: 15 mm
    Weight: 318 g
    ISBN 13: 9780292711594
    ISBN 10: 029271159X

    B&T Book Type: NF
    BIC E4L: SOC
    Nielsen BookScan Product Class 3: S3.2
    B&T Modifier: Region of Publication: 01
    BIC subject category V2: JHMP
    B&T Modifier: Academic Level: 01
    B&T Modifier: Subject Development: 06
    B&T General Subject: 750
    Ingram Subject Code: SO
    Libri: I-SO
    BISAC V2.8: SOC005000
    B&T Merchandise Category: POD
    B&T Approval Code: A97406000
    BISAC V2.8: CKB002000
    B&T Modifier: Geographic Designator: 03
    Warengruppen-Systematik des deutschen Buchhandels: 27540
    BISAC V2.8: SOC002010
    B&T Approval Code: A17782400
    DC22: 394.1/2/08997
    LC classification: F1219.76.F67 C64 1994
    LC subject heading: , ,
    DC22: 394.1208997
    LC subject heading: , ,
    DC20: 394.1208997
    LC classification: 93008836
    Thema V1.0: JHM
    Edition statement
    New ed.
    Illustrations note
    1, black & white illustrations
    University of Texas Press
    Imprint name
    University of Texas Press
    Publication date
    01 June 1994
    Publication City/Country
    Austin, TX
    Review quote
    "Provides tantalizing snapshots of Native American cuisine and culture, especially at the first intersection with the Europeans... It must not be missed by anyone professing a serious interest in America's cuisines for scientific or gustatory reasons... Appropriate for any interested reader as well as for the academic consumer, this volume presents a wealth of excellent information and is a marvelous read." Nahua Newsletter "Sophie Coe, anthropologist and culinary historian, gives us a cook's tour of the nuclear areas of New World civilization. Her book is a botanically, zoologically, and nutritionally informed synthesis of information on the New World's contribution to the world's inventory of foodstuffs and, most importantly, on how the use of these foodstuffs coalesced in the culinary cultures of the Aztec, Maya, and Inca. It is the first work of its kind on the past civilizations of the New World... This book is essential reading for Americanist anthropologists as well as scholars in a variety of other disciplines, and it constitutes serious pleasure reading for lay readers who are cooks, eaters, and students of foodways." American Anthropologist
    Back cover copy
    Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chilies, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs.
    Table of contents
    Preface Introduction; 1. Domestication; 2. New World Staples; 3. New World Produce; 4. The Aztecs; 5. Aztec Ingredients; 6. Aztec Cooks and Menus; 7. The Maya and the Explorers; 8. Diego de Landa; 9. Solid Maya Breadstuffs; 10. Maya Flesh Food; 11. Maya Produce; 12. The Inca: Animal and Mineral; 13. The Inca: Vegetable; 14. The Inca; 15. The Inca and the Europeans; 16. The Occupation; 17. A Final Banquet; 18. Finale Bibliography; Index