After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Drawing on original accounts by Europeans and native Americans, this work offers a description of the cuisines of the Aztecs, the Maya, and the Inca.
Sophie D. Sophie Dobzhansky Coe Boeken
Sophie D. Coe was een antropologe en voedselhistorica, bekend om haar baanbrekende werk over de geschiedenis van chocolade. Haar onderzoek naar de inheemse keukens van de Nieuwe Wereld, met name haar uitgebreide studies over chocolade, resulteerde in baanbrekende publicaties. Haar bijdragen worden geprezen om hun diepgang en nauwgezette verkenning van culinaire geschiedenis.
"Begins with the origins of the cacao tree and follows the story up to today's mass-produced chocolate candy and its expensive boutique counterparts...A pleasure not just for chocoholics but for anyone who enjoys lively, thorough historical sleuthing via the printed page." [Gourmet] (Cover)