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The Cuisines Of Mexico
''The Cuisines of Mexico'' is the first of Diana Kennedy's nine cookbooks, credited with introducing Americans to Mexican food beyond Tex-Mex. Background to the book The book was the result of Kennedy’s love of Mexican food, which she discovered when she moved to Mexico City to live with her husband, ''New York Times'' reporter Paul P. Kennedy, in 1957. The couple moved to New York City by the end of 1965, with Paul dying in 1967 of cancer. To make a living, Kennedy began teaching Mexican cooking classes in her Upper West Side apartment, with the cuisine quite novel at the time. Although ''New York Times'' food writer Craig Claiborne once mentioned to her that she should write a Mexican cookbook and encouraged her cooking classes. The book began to come together after then-poetry editor at Harper and Row Fran McCullough took one of her classes and offered to be her editor. The two would eventually work on Kennedy’s first five cookbooks. Although Kennedy had been collecting re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diana Kennedy
Diana Kennedy MBE (; 3 March 1923 – 24 July 2022) was a British food writer. A primary English-language authority on Mexican cuisine, Kennedy was known for her nine books on the subject, including '' The Cuisines of Mexico'', which changed how Americans view Mexican cuisine. Her cookbooks are based on her fifty years of travelling in Mexico, interviewing and learning from several types of cooks from virtually every region of the nation. Her documentation of native edible plants has been digitized by National Commission for Knowledge and Use of Biodiversity. Due to her style of work, Kennedy was called a "culinary anthropologist" and self-identified as an "ethno-gastronomer". Kennedy received numerous awards for her work, including the Order of the Aztec Eagle from the Mexican government, and was appointed a Member of the Order of the British Empire. Life Kennedy was born Diana Southwood in Loughton, Essex, in the southeast of England, on 3 March 1923. Her father was a sal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, spirulina, sweet potato, cactus, and chili pepper. Its history over the centuries has resulted in regional cuisines based on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tex-Mex
Tex-Mex cuisine (from the words ''Texan'' and ''Mexican'') is an American cuisine, American cuisine that derives from the culinary creations of the Tejanos, ''Tejano'' people of Texas. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country. Tex-Mex is most popular in Texas and neighboring areas, especially nearby states in both the US and Mexico. It is a subtype of Cuisine of the Southwestern United States, Southwestern cuisine found in the American Southwest. Common dishes Some ingredients in Tex-Mex cuisine are also common in Mexican cuisine, but others not often used in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, beans, meat (particularly Chicken as food, chicken, beef, and pork), chili peppers, and spices, in addition to flour tortilla, ''tortillas''. Sometimes various Tex-Mex dishes are made without the use of a ''tortilla''. A common example of this is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexico City
Mexico City ( es, link=no, Ciudad de México, ; abbr.: CDMX; Nahuatl: ''Altepetl Mexico'') is the capital and largest city of Mexico, and the most populous city in North America. One of the world's alpha cities, it is located in the Valley of Mexico within the high Mexican central plateau, at an altitude of . The city has 16 boroughs or ''demarcaciones territoriales'', which are in turn divided into neighborhoods or ''colonias''. The 2020 population for the city proper was 9,209,944, with a land area of . According to the most recent definition agreed upon by the federal and state governments, the population of Greater Mexico City is 21,804,515, which makes it the sixth-largest metropolitan area in the world, the second-largest urban agglomeration in the Western Hemisphere (behind São Paulo, Brazil), and the largest Spanish language, Spanish-speaking city (city proper) in the world. Greater Mexico City has a gross domestic product, GDP of $411 billion in 2011, which makes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Craig Claiborne
Craig Claiborne (September 4, 1920 January 22, 2000) was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for ''The New York Times'', he was also the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States. Early life Born in Sunflower, Mississippi, Claiborne was raised on the region's distinctive cuisine in the kitchen of his mother's boarding house in Indianola, Mississippi. He essayed in premedical studies at the Mississippi State College from 1937 to 1939. Finding it to be unsuitable, he then transferred to the University of Missouri, where he majored in journalism and got his B.A. degree. Claiborne served in the U.S. Navy during World War II and the Korean War. After deciding that his true passion lay in cooking, he used his G.I. Bill benefits to attend the École hôtelière de Lausanne (Lausanne Hotel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harper (publisher)
Harper is an American publishing house, the flagship imprint of global publisher HarperCollins based in New York City. History J. & J. Harper (1817–1833) James Harper and his brother John, printers by training, started their book publishing business J. & J. Harper in New York City in 1817. Their two brothers, Joseph Wesley and Fletcher, joined them in the mid-1820s. Harper & Brothers (1833–1962) The company changed its name to "Harper & Brothers" in 1833. The headquarters of the publishing house were located at 331 Pearl Street, facing Franklin Square in Lower Manhattan (about where the Manhattan approach to the Brooklyn Bridge lies today). Harper & Brothers began publishing ''Harper's New Monthly Magazine'' in New York City in 1850. The brothers also published ''Harper's Weekly'' (starting in New York City in June 1857), '' Harper's Bazar'' (starting in New York City in November 2, 1867), and ''Harper's Young People'' (starting in New York City in 1879). George B. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbooks
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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