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Developing Mexican Food: Globalization Early On
Developing Mexican Food: Globalization Early On E. N. Anderson University of California, Riverside Abstract Mexican food today is extremely diverse, and has a complicated background. My view is that of a Mayanist who has worked in southeast Mexico and traveled widely in the country. Already long before Columbus, Native American foodways were spreading widely; […]
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Mayaland Cuisine: Campeche, Chiapas and Tabasco
CAMPECHE Recados, sauces, and minor snacks and market foods in Campeche are generally the same as in Yucatan, so refer to recipes in the previous chapter. SEAFOOD Black Rice Soup (a “dry soup”) 1/2 lb. rice 1 oz. lard or vegetable oil 2 garlic cloves 1 onion 2 quarts stock […]
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Mayaland Cuisine: Yucatan
MAYALAND CUISINE E. N. ANDERSON Dedicated to Doña Elsi, Doña Zenaida, Doña Noemy Doña Aurora, Doña Elide and Don Felix, and all the other teachers Table of Contents Yucatan and Quintana Roo 3 Campeche 85 Chiapas 97 Tabasco 128 Preface This work consists of the […]
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Water
Water: Sacred Trust or Resource to Waste N. Anderson Professor Emeritus, Dept. of Anthropology, University of California, Riverside “Bless the Lord…. He sendeth the springs into the valleys, which run among the hills. They give drink to every beast of the field: the wild asses quench their thirst…. He watereth the hills […]
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A Power of Good, Gone Bad
A POWER OF GOOD, GONE BAD Rough expressions carefully excluded by my modest wife from our book A POWER OF GOOD. TRIGGER WARNING: NOT SUITABLE FOR ANYONE UNDER 18 OR EASILY OFFENDED BY OBSCENE MATERIAL! Putdowns and general negatives Full of beans. (Usually, angry, as if from indigestion; also, full […]
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Floating World Lost
FLOATING WORLD LOST: A HONG KONG FISHING COMMUNITY Eugene N. Anderson Published by University Press of the South, New Orleans, LA, 2007 Copyright held by University Press of the South; any reproduction of this work, or part of it, requires their written permission. For my children: Laura, Alan and Tamar, […]