Que Vivan Los Tamales

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Summary

This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present.

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Preface
Introduction	p. 1
The People of Corn: Native American Cuisine	p. 7
The Conquests of Wheat: Culinary Encounters in the Colonial Period	p. 25
Many Chefs in the National Kitchen: The Nineteenth Century	p. 45
The Tortilla Discourse: Nutrition and Nation Building	p. 77
Replacing the Aztec Blender: The Modernization of Popular Cuisine	p. 99
Apostles of the Enchilada: Postrevolutionary Nationalism	p. 123
Recipes for Patria: National Cuisines in Global Perspective	p. 143
Epilogue	p. 163
Notes	p. 167
Glossary	p. 203
Select Bibliography	p. 207
Index	p. 227
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