
Aztecs and the Roots of Mexican Cooking
By Ken Albala
2013
First Published
4.23
Average Rating
300
Number of Pages
Length: 30 mins Contemporary with the European Renaissance, Aztec culture produced a unique food tradition that survives today in Mexican cuisine. Learn first about Aztec society, its indigenous foodstuffs, and distinctive diet. Also study descriptions of lavish Aztec banquets; “signature” foods, from avocados, beans, and chilies to chocolate and maize; and the Aztec philosophy of balance and moderation in eating.
Avg Rating
4.23
Number of Ratings
13
5 STARS
38%
4 STARS
46%
3 STARS
15%
2 STARS
0%
1 STARS
0%
goodreads
Author

Ken Albala
Author · 16 books
Ken Albala, Professor of History at the University of the Pacific in Stockton, CA and Director of Food Studies in San Francisco, is the author or editor of 25 books on food. These include academic monographs, cookbooks, reference works and translations. He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy. His current project is about Walking with Wine.