Food Culture In Mexico

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Food Culture in Mexico

Author : Janet Long-Solis
Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313062307
Total Pages : 218 pages
Book Rating : 4.3/5 (13 download)

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Book Synopsis Food Culture in Mexico by : Janet Long-Solis

Download or read book Food Culture in Mexico written by Janet Long-Solis and published by Bloomsbury Publishing USA. This book was released on 2005-01-30 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century—when the Spaniards introduced new foodstuffs, adding variety to the diet—and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.

Food Cultures of Mexico

Author : R. Hernandez-Rodriguez
Publisher : Bloomsbury Publishing USA
ISBN 13 :
Total Pages : 259 pages
Book Rating : 4.2/5 (16 download)

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Book Synopsis Food Cultures of Mexico by : R. Hernandez-Rodriguez

Download or read book Food Cultures of Mexico written by R. Hernandez-Rodriguez and published by Bloomsbury Publishing USA. This book was released on 2021-10-11 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 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. Mexican 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? Written 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. Specific 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.

Food Culture in Mexico

Author : Long Towell Long
Publisher : Greenwood
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis Food Culture in Mexico by : Long Towell Long

Download or read book Food Culture in Mexico written by Long Towell Long and published by Greenwood. This book was released on 2005-01-30 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century—when the Spaniards introduced new foodstuffs, adding variety to the diet—and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.

Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas

Author : Lesley Tellez
Publisher : Hachette UK
ISBN 13 : 0857838113
Total Pages : 572 pages
Book Rating : 4.8/5 (578 download)

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Book Synopsis Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas by : Lesley Tellez

Download or read book Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas written by Lesley Tellez and published by Hachette UK. This book was released on 2019-06-17 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.

Foods of Mexico

Author : Kevin Pearce
Publisher : Gareth Stevens Publishing LLLP
ISBN 13 : 1433957167
Total Pages : 26 pages
Book Rating : 4.4/5 (339 download)

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Book Synopsis Foods of Mexico by : Kevin Pearce

Download or read book Foods of Mexico written by Kevin Pearce and published by Gareth Stevens Publishing LLLP. This book was released on 2011-08-01 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tacos, enchiladas, tortillas, and even huevos rancheros are not unusual items in many American restaurants. Mexican food is loved all over the world, but Mexico’s kitchens hold much more than these dishes. Some surprising ingredients and fascinating cultural facts are in store for readers and fledgling chefs. Mexicans use prickly pear cactus, plantains, and even chocolate in their meals. A salsa recipe at the end of the book gives young cooks a chance to create their own fiesta!

Planet Taco

Author : Jeffrey M. Pilcher
Publisher : Oxford University Press
ISBN 13 : 0190655771
Total Pages : 311 pages
Book Rating : 4.1/5 (96 download)

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Book Synopsis Planet Taco by : Jeffrey M. Pilcher

Download or read book Planet Taco written by Jeffrey M. Pilcher and published by Oxford University Press. This book was released on 2017-02-14 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--

Taco USA

Author : Gustavo Arellano
Publisher : Simon and Schuster
ISBN 13 : 1439148627
Total Pages : 310 pages
Book Rating : 4.4/5 (391 download)

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Book Synopsis Taco USA by : Gustavo Arellano

Download or read book Taco USA written by Gustavo Arellano and published by Simon and Schuster. This book was released on 2013-04-16 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity.

Decolonize Your Diet

Author : Luz Calvo
Publisher : arsenal pulp press
ISBN 13 : 1551525933
Total Pages : 368 pages
Book Rating : 4.5/5 (515 download)

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Book Synopsis Decolonize Your Diet by : Luz Calvo

Download or read book Decolonize Your Diet written by Luz Calvo and published by arsenal pulp press. This book was released on 2016-01-04 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: International Latino Book Award winner, Best Cookbook More than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Latinos in America, specifically Mexicans, need to ditch the fast food and return to their own culture's food roots for both physical health and spiritual fulfillment. This vegetarian cookbook features over 100 colorful, recipes based on Mesoamerican cuisine and also includes contributions from indigenous cultures throughout the Americas, such as Kabocha Squash in Green Pipian, Aguachile de Quinoa, Mesquite Corn Tortillas, Tepary Bean Salad, and Amaranth Chocolate Cake. Steeped in history but very much rooted in the contemporary world, Decolonize Your Diet will introduce readers to the the energizing, healing properties of a plant-based Mexican American diet. Full-color throughout. Luz Calvo and Catriona Rueda Esquibel are professors at California State East Bay and San Francisco State University, respectively. They grow fruits, vegetables, and herbs on their small urban farm. This is their first book.

Eating NAFTA

Author : Alyshia Gálvez
Publisher : Univ of California Press
ISBN 13 : 0520965442
Total Pages : 288 pages
Book Rating : 4.5/5 (29 download)

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Book Synopsis Eating NAFTA by : Alyshia Gálvez

Download or read book Eating NAFTA written by Alyshia Gálvez and published by Univ of California Press. This book was released on 2018-09-18 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mexican cuisine has emerged as a paradox of globalization. Food enthusiasts throughout the world celebrate the humble taco at the same time that Mexicans are eating fewer tortillas and more processed food. Today Mexico is experiencing an epidemic of diet-related chronic illness. The precipitous rise of obesity and diabetes—attributed to changes in the Mexican diet—has resulted in a public health emergency. In her gripping new book, Alyshia Gálvez exposes how changes in policy following NAFTA have fundamentally altered one of the most basic elements of life in Mexico—sustenance. Mexicans are faced with a food system that favors food security over subsistence agriculture, development over sustainability, market participation over social welfare, and ideologies of self-care over public health. Trade agreements negotiated to improve lives have resulted in unintended consequences for people’s everyday lives.

Que Vivan Los Tamales!

Author : Jeffrey M. Pilcher
Publisher : UNM Press
ISBN 13 : 9780826318732
Total Pages : 252 pages
Book Rating : 4.3/5 (187 download)

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Book Synopsis Que Vivan Los Tamales! by : Jeffrey M. Pilcher

Download or read book Que Vivan Los Tamales! written by Jeffrey M. Pilcher and published by UNM Press. This book was released on 1998 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.

The Texanist

Author : David Courtney
Publisher : University of Texas Press
ISBN 13 : 1477312978
Total Pages : 120 pages
Book Rating : 4.4/5 (773 download)

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Book Synopsis The Texanist by : David Courtney

Download or read book The Texanist written by David Courtney and published by University of Texas Press. This book was released on 2017-04-25 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of Courtney's columns from the Texas Monthly, curing the curious, exorcizing bedevilment, and orienting the disoriented, advising "on such things as: Is it wrong to wear your football team's jersey to church? When out at a dancehall, do you need to stick with the one that brung ya? Is it real Tex-Mex if it's served with a side of black beans? Can one have too many Texas-themed tattoos?"--Amazon.com.

Hugo Ortega's Street Food of Mexico

Author : Hugo Ortega
Publisher : Bright Sky Publishing
ISBN 13 : 9781936474738
Total Pages : 0 pages
Book Rating : 4.4/5 (747 download)

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Book Synopsis Hugo Ortega's Street Food of Mexico by : Hugo Ortega

Download or read book Hugo Ortega's Street Food of Mexico written by Hugo Ortega and published by Bright Sky Publishing. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An award-winning chef presents street food recipes that represent the best of traditional Mexican cooking, including octopus cocktail, deep-fried fish tacos, and empanadas stuffed with shrimp.

Culinary Mexico

Author : Daniel Hoyer
Publisher : Gibbs Smith
ISBN 13 : 1423609468
Total Pages : 220 pages
Book Rating : 4.4/5 (236 download)

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Book Synopsis Culinary Mexico by : Daniel Hoyer

Download or read book Culinary Mexico written by Daniel Hoyer and published by Gibbs Smith. This book was released on 2005-11-23 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the chef and author of Culinary Vietnam comes a culinary adventure through the vibrant culture, history, and cuisines of Mexico. Mexico’s rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques. Dismiss the old notions of Mexican food as tacos, enchiladas, burritos, and refried beans all smothered in melted cheese. Culinary Mexico presents an extensive collection of surprisingly distinct recipes from the diverse regions of Mexico. The delicious food that has evolved from each region makes a bold statement of what a true Mexican feast can and ought to be. Culinary Mexico presents cuisines from six distinct Mexican regions, from the Northern Frontier, the Pacific Coast, the Isthmus of Tehuantepec, the Central Crossroads, the Colonial Plains and Highlands, and the Yucatán Peninsula. The book also includes complete menus for pairing these unique foods, process photos for cooking, a chapter on techniques, and a resource section. Brimming with full-color photography and interesting lore, this superb cookbook brings you an unexplored world of nuanced flavors, unique ingredients, and all things good of culinary Mexico.

My Mexico

Author : Diana Kennedy
Publisher : Univ of TX + ORM
ISBN 13 : 0292754469
Total Pages : 844 pages
Book Rating : 4.2/5 (927 download)

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Book Synopsis My Mexico by : Diana Kennedy

Download or read book My Mexico written by Diana Kennedy and published by Univ of TX + ORM. This book was released on 2013-10-20 with total page 844 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A deeply knowledgeable celebration of the diverse regional cuisines of Mexico. . . . [A] tour de force, with the emphasis on authenticity” (Publishers Weekly). By universal acclaim, Diana Kennedy is the world’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country. “My Mexico is a masterwork. . . . No other writer has come close to Diana Kennedy in communicating the variety, richness, and delights of the cuisines of Mexico.” —Naomi Duguid, author of Burma: Rivers of Flavor “Open any pages of My Mexico and be transported to a waking dream.” —Food & Wine “This book is as much a work of cultural anthropology as it is a recipe reference.” —Publishers Weekly “Many of these recipes are unusual and have not been recorded anywhere else. Kennedy is passionate about preserving these historical recipes . . . And she has followed her quest from large, thriving city marketplaces to tiny remote villages. Essential.” —Library Journal

Good Food in Mexico City

Author : Nicholas Gilman
Publisher : iUniverse
ISBN 13 : 1450298362
Total Pages : 201 pages
Book Rating : 4.4/5 (52 download)

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Book Synopsis Good Food in Mexico City by : Nicholas Gilman

Download or read book Good Food in Mexico City written by Nicholas Gilman and published by iUniverse. This book was released on 2011-12 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a little book with a big purpose: to put Mexico City on the map as one of the great food capitals of the world. Written by a resident gastronome who knows the city inside and out, this guide takes the reader to out-of-the-way market stalls, taco joints, as well as fashionable high-end dining spots. Included are chapters on bars and cantinas, cafés, food shopping and short essays on various aspects of Mexican cuisine and its history. Clear maps of the city, as well as an extensive glossary of ingredients, dishes, and cooking terms, make this an easy-to-use guide to great food in a grand city. Nick Gilman's book is a treasure, an insider's guide through the super-cool, super tasty side of Mexico City. Don't miss the section on street stalls and markets - you'll have some of the best food of your life, from the wacky Chupacabras taco stand wedged under a highway, to the truly hip Contramar in fashionable Condesa. There's no guidebook like this. - Rick Bayless, author of Authentic Mexican host of PBS' Mexico: One Plate at a Time Finally! The book I have been hunting for: a foodie's guide to the culinary wonders of one of the largest, most culturally diverse cities in the world. - Ceci Connolly, The Washington Post If you can't have the knowledgeable Mr. Gilman as your personal guide, this book is the next best thing. - Meredith Brody, food journalist Nicholas Gilman's recent release...is a must - The San Francisco Examiner

Made in Mexico: The Cookbook

Author : Danny Mena
Publisher : Rizzoli Publications
ISBN 13 : 0847864693
Total Pages : 274 pages
Book Rating : 4.8/5 (478 download)

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Book Synopsis Made in Mexico: The Cookbook by : Danny Mena

Download or read book Made in Mexico: The Cookbook written by Danny Mena and published by Rizzoli Publications. This book was released on 2019-09-10 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena's hometown. Made in Mexico mixes recipes inspired by Mexico City street food, local eateries, and multi-starred restaurants, combining regional traditions and global trends. In more than one hundred dishes for breakfast, antojitos or snacks, salads and ceviches, main dishes, and desserts, as well as staples such as salsa roja and tortillas, chef Danny Mena shows American home cooks the depth and diversity of true Mexican cooking in the capital city, with explanations for proper technique and suggestions for ingredient variations. Transportive photography from the streets, squares, markets, fondas, and restaurants of Mexico City complements beautifully plated dishes and an alfresco backyard dinner. Each recipe is inspired by a different Mexico City restaurant, giving the book a second life as a delicious image-filled guide to one of the world's hottest culinary destinations. Fascinating sidebars illuminate aspects of Mexican food culture and feature notable locations.

Eight Flavors

Author : Sarah Lohman
Publisher : Simon and Schuster
ISBN 13 : 1476753954
Total Pages : 304 pages
Book Rating : 4.4/5 (767 download)

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Book Synopsis Eight Flavors by : Sarah Lohman

Download or read book Eight Flavors written by Sarah Lohman and published by Simon and Schuster. This book was released on 2016-12-06 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.