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America's first cuisines

Front Cover
1 Review
University of Texas Press, 1994 - Social Science - 276 pages
After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures. Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose, America's First Cuisines will appeal to food enthusiasts as well as scholars.
  

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I immediately ordered the book for my wife's birthday from the Google scholar preview.. For those of us who have walked the land with native guides, Bernal's
description is a vertible recipe source. I recognize the basis of many modern Mexican dishes. And
new ones to try. I have had wonderful atole's from the atole shops and street vendors in Mexico and Guatemala, but this list goes beyond. Same for the corn masa dishes and breads and a ground pumpkin and masa bread Coe describes elsewhere. I have restocked my supply of winter squashes
and easily toasted some of the dried seeds. I look forward to trying to replicate a few.  

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Selected pages

Contents

PREFACE Vlt INTRODUCTION
1
Domestication
3
New World Staples
9
Nixtamalization
15
The Inca harvesting potatoes
22
New World Produce
27
Girl of eleven being threatened with chile smoke as
64
The Aztecs
66
Solid Maya Breadstuffs
145
Maya Flesh Food
153
n Maya Produce
161
Animal and Mineral
169
Llamas used for transport
172
Vegetable
181
Huaina Capac
191
The Inca
192

The Europeans encounter the Tlaxcallans
73
Old Aztec women were allowed to drink
85
Aztec Ingredients
88
Aztec Cooks and Menus
108
Thirteenyearold girl grinding maize
110
j The Maya and the Explorers
120
Diego de Landa
132
Classic Maya chocolate preparation
142
Auditing the accounts at the state warehouses
197
We eat gold
203
The Inca and the Europeans
212
The captivity of Atahualpa
217
The Occupation
228
Roasting the ox Bologna 1530
245
Copyright

Other editions - View all

America's first cuisines
America's first cuisines
Sophie Dobzhansky Coe
Snippet view - 1994
America's first cuisines
America's first cuisines
Sophie Dobzhansky Coe
Snippet view - 1994
America's first cuisines
America's first cuisines
Sophie Dobzhansky Coe
Snippet view - 1994

Common terms and phrases

achiote America animals Atahualpa atolli avocado Aztecs banquet birds boiled cacao beans called century chicha chile chocolate coast Cobo conquest cooked Cortes crop Cucurbita culinary Cuzco dish dogs domesticated dried drink drunk eaten edible epazote Europeans fish flavor flesh flowers foodstuffs fowl fruit give grains of maize green grinding ground Guatemala Hernandez highlands honey Huaina Capac Inca Indians Indies ingredients kind Landa leaves liquid llama lords maguey maize maize bread maize dough manioc Maya meal meat Mesoamerica Mexico mixed Motecuhzoma Nahuatl native nixtamal Old World Peru pineapple Pizarro plant posolli pre-Columbian produce pulque Quechua quinoa recipe roasted roots Sahagun salt sauce Solanum sour sources Spain Spaniards Spanish species spices squash squash seeds staple stews stone sugar sweet potato syrup tamales taste Tenochtitlan teosinte things tion toasted tomatoes tortillas trees tubers turkey vanilla varieties vessels wild wine women Yucatan

References to this book

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Like Water for Chocolate: Feasting and Political Ritual among the ...
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References from web pages

JSTOR: Peppers: The Domesticated Capsicums.
414 THE QUARTERLY REVIEW OF BIOLOGY VOLUME 71 PEPPERS: THE DOMESTICATED CAPSICUMS. New Edi- tion. Written and Illustrated by Jean Andrews; Foreword by W ...
links.jstor.org/ sici?sici=0033-5770(199609)71%3A3%3C414%3APTDC%3E2.0.CO%3B2-S

FAOBIB
English title: Peppers; the domesticated Capsicums. Authors: Andrews, J. Publ.place: Austin, TX (USA). Publisher: Univ. of Texas Press. Publ.date: 1984 ...
www4.fao.org/ cgi-bin/ faobib.exe?rec_id=249230& database=faobib& search_type=link& table=mona& back_path=/ faobib/ mona& lan...

Solanaceae
In India, the pepper revolutionizes the diet as early as the 16th century (Peppers, The Domesticated Capsicums, Andrews, 1984) and within one hundred years ...
www.history.org/ history/ CWLand/ resrch11.cfm

The Real History of Tabasco
Jean Andrews, author of Peppers, The Domesticated Capsicums, writes: ..... PEPPERS, The Domesticated Capsicums, Jean Andrews, University of Texas Press ...
www.montezumabrand.com/ 1st%20Louisiana%20Pepper%20Sauce%20Article.htm

Chicago Journals - The Quarterly Review of Biology
Peppers: The Domesticated Capsicums. Jean Andrews. The Quarterly Review of Biology. Published in Association with Stony Brook University. Search Journal ...
www.journals.uchicago.edu/ cgi-bin/ resolve?id=doi:10.1086/ 419484

Emma S. Pucher: The True Story of Tabascosauce!
But according to the famous botanist and author, Dr. Jean Andrews, explaining TABASCO in detail in her book Peppers, The Domesticated Capsicums in 1984 ...
www.tabascochili-war.com/ english/ story.php?s=6

Pepper
to: Peppers- the Domesticated Capsicums by Andrews (1984) and Peppers: ...... Peppers- the domesticated Capsicums. University of Texas Press, Austin. ...
www.springerlink.com/ index/ h08rx3tvx1515227.pdf

Nahua Newsletter Number 31
Peppers: The Domesticated Capsicums. New ed. Austin: University of Texas Press, 1995. (Robert H. Cichewicz, reviewed in NN 27, 1999) ...
www.nahuanewsletter.org/ nnarchive/ newsletters/ Nahua31.html

There Is A Silver Lining A thesis presented to the faculty of the ...
There Is A Silver Lining. A thesis. presented to. the faculty of the Department of Art and Design. East Tennessee State University. In partial fulfillment ...
etd-submit.etsu.edu/ etd/ theses/ available/ etd-0701103-123004/ unrestricted/ Crowell-HildeK072203f.pdf

livre peppers, the domesticated capsicums, additifs, aromes ...
Peppers, the domesticated Capsicums. Auteur(s) : ANDREWS Date de parution: 01-1995 Langue : ANGLAIS 274p. Hardback Etat : Disponible chez l'éditeur (délai ...
www.lavoisier.fr/ notice/ frLCOLXKOHL3V63O.html

About the author (1994)

Sophie D. Coe was an anthropologist and food historian. Her book America's First Cuisines was published in 1994 to universal acclaim.

Bibliographic information

QR code for America's first cuisines
TitleAmerica's first cuisines
AuthorSophie Dobzhansky Coe
Editionillustrated
PublisherUniversity of Texas Press, 1994
ISBN029271159X, 9780292711594
Length276 pages
Subjects ›  ›  › 

Cooking / Regional & Ethnic / American / General
Social Science / Anthropology / Cultural
Social Science / Customs & Traditions
  
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