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10,000 years of Oaxaca Cuisines from Mesquite Pods to Mezcal – Dr. Shanti Morrell-Hart (Brown University)
10,000 years of Oaxaca Cuisines from Mesquite Pods to Mezcal – Dr. Shanti Morrell-Hart (Brown University)
Contemporary Oaxacan cuisine holds iconic status, in a nation already known—and even celebrated in UNESCO’s List of Intangible Heritage—for gastronomy. Countless festivals each year are devoted to individual ingredients and special preparations, including chapulines, enchilados, mezcal, quesillo, tejate, and at least seven moles. Though the origins of specific recipes may be disputed, archaeological investigations have […]
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