Mexican foodways

National Hispanic Heritage Month is from September 15 to October 15.

There are many past tape talks on cookbooks, foods and Dia de los Muertos.


TAPED TALKS

COOKBOOK AUTHORS

Cookbooks, Cuisine and Cultura. UTSA Libraries’ Mexican Cookbook Collection, the nation’s largest. Several speakers. University of Texas at San Antonio. Jul 2020 TAPE HERE

Heavenly Food and Earthly Fires: Convent Women Cooking for God in Colonial Latin America. "Úrsula de Jesús, an Afro-Peruvian religious servant in 17th-century Lima, and Mariana de San José Daniela Gutiérrez Flores, a nun in 18th-century Puebla, Mexico." Culinary Historians of New York $10 Se 21 2021 HERE TAPE HERE

The Kitchen Philosopher: Sor Juana Ines de la Cruz. A 17th cen nun who wrote Mexico’s earliest kitchen manuscript. Maite Gómez-Rejón. LA Plaza de Cultura y Artes CA Jul 19 2021HERE TAPE HERE

Mexico’s first female cookbook author Torres de Rubio "was not only Mexico’s first female cookbook author but also the first to publish a regional cookbook in her 1896 trailblazing work, Cocina michoacana.” Maite Gomez-Rejon. La Plaza de Cultura y Artes LA Mar 2021 HERE Facebook TAPE HERE Cocina Michoacana ckbk online HERE

Mexico's Early Cookbooks. “Mexican cuisine is recorded in the diaries of early Spaniards, colonial kitchen manuscripts and cookbooks published after Independence in 1821 through the 1910-1920 Revolution.” Maite Gomez-Rejon. Sherman Oaks Friends of the Library Mar 15 2021HERE

Mexico’s Early Cookbooks. “colonial kitchen manuscripts, the first printed cookbooks post-Independence through the Revolution in the early 20th century.” Maite Gomez-Rejon. The Culinary Historians of Ann Arbor (CHAA) Se 19 2021 HERE TAPE HERE

FOOD

Discover Mexican food: its flavors, rituals and protagonists. Descubre la comida mexicana: sus sabores, rituals y protagonistas. Google Arts & Culture 35 min. Eng & Spanish with subtitles Se 13 2021 TAPE HERE

The History of Masa. Corn “memelas with black beans and queso fresco along with champurrado, a chocolate-based warm beverage prepared with masa.” Maite Gómez-Rejón. LA Plaza de Cultura y Artes TAPE HERE

Flour Power: Kansas City Mexican-American Food & Its Legacies. History of the tortilla. Gene T. Chavez. Watkins Museum of History Ap 24 2021 HERE TAPE HERE

Tacos, Texas and Tradition. “what makes a taco a taco, and how this favorite cuisine of South Texas has evolved over time.” Aug 2020 UTSA U Texas San Antonio TAPE HERE

Taco Trucks: How Mexican Street Food Is Transforming the American City. by author Robert Lemon. Chicago Foodways Roundtable Jun 2 2021 HERE TAPES HERE Podcasts HERE

Mezcal and Tequila in Mexico. Mezcal distilled from agave first in western Mexico; late 1800s the distilleries near the town of Tequila called the spirit Tequila. Sarah Bowen author of Divided Spirits: Tequila, and Mezcal, and the Politics of Production. Fermentology NC State U info Apr 29 2021HERE Register HERE TAPE HERE

Besos Pan Dulce. Eliceo Lara. LA Plaza de Cultura y Artes. Los Angeles CA Se 27 2021HERE TAPE HERE

DIA DE LOS MUERTOS

Day of the Dead - Dia de Muertos blog post HERE

Dia de los Muertos. Maite Gómez-Rejón. LA Plaza de Cultura y Artes TAPE HERE

Calaveras de Azúcar (sugar skulls) on Día de Muertos. Graciela Caro (sugar skull artist). Eiteljorg Museum of American Indians and Western Art. IN. Oc 31 2020 HERE. TAPE HERE

Ponte Ready! Celebrating Dia de Muertos. Pan de Muerto history. sweet yeast bread. Fanny Gerson "creator of La Newyorkina, who will share with us her recipe of Pan de Muerto, while discussing the history and symbolism of the beloved baked good and share personal anecdotes about Dia de Muertos." El Museo del Barrio. NY Oct 26 2020 HERE TAPE HERE

Dia de los Muertos. History of mole and prepare Enmoladas. Artbites for La Plaza de Cultura y Artes. CA Oc 26 2020 HERE TAPE HERE

Día de los Muertos Virtual Weekend Celebration. The Basics. Paper marigolds, mole and pan de muerto. Also Nov 1 Sun 2-3. Smithsonian National Museum of the American Indian. DC Oc 31 2020HERE TAPE HERE

Photo: Mexico 1880 Library of Congress

©2021 Patricia Bixler Reber
Researching Food History HOME