By Deborah Toner University of Nebraska Press 2015 I find great pleasure -like many of you I’m sure- in reimagining the past through the lives and adventures of literary characters and this book was quite an indulgence as I revisited for the first time in years many novels I know and love and are, of course, part of my literary heritage. In a very inception-style narrative, Deborah plunges into a series of Mexican novels from the 19th century, all classics in their own right, that have indeed determined -at some extent- some fundamental concepts on which Mexico based its nation-building process. Exploring a slice of history from a country through its literature is already an exciting thing to do, but this book also offers a very exciting path which is alcohol consumption. In less than 300 years alcohol went from being a heavily regulated product to become a serious social problem, self-regulation in drinking wasn’t a familiar concept at all and took some other good 100 years for Mexico to figure it out. Deborah takes …
By Emma-Jayne Abbots, Rocio Carvajal, Anna Charalambidou, Elaine Forde, Ana Martins, Hazel Thomas, and Deborah Toner. 2015 University of Leicester, University of Wales, Middlesex University London, University of Exeter, Arts & Humanities Research Council, People’s Collection Wales, National Museum Wales, The National Library of Wales, Welsh Government. This book is part of a larger research project called: Consuming Authenticities: Time, Place and the Past in the Construction of Authentic Foods and Drinks, which is funded by the Arts and Humanities Research Council in relation to their major research theme, Care for the Future: Thinking Forward through the Past. The book is divided in the following sections: Pulque in Mexico Then and Now. Deborah Toner and Rocio Carvajal. Flaounes: Celebration Easter Pies from Cyprus. Anna Charalambidou. Cider in Wales. Emma-Jane Abbots, Hazel Thomas and Elaine Forde. Acarajé: Between Bahia and West Africa. Ana Martins. Throughout the analysis of four case studies of two traditional alcoholic drinks (cider from Wales and Pulque from Mexico) and two food products (Flaounes from Cyprus and Acarajé from Brazil) the authors and contributors of this …
I am delighted to share with you a glimpse of my current research about bread in colonial Mexico. In this little e-book I included many interesting historical aspects about the introduction of wheat to New Spain and explore some fascinating colonial regulations imposed to both bakers and bakeries alike by the viceregal government. The pages are illustrated with a series of magnificent designs that are some of the bread stamps preserved in the historical archives of Puebla, Mexico. I hope you feel inspired to begin or continue your own quest to find out more about gastronomic heritage, food history and bread baking traditions in the world. Sincerely, Rocio. To read this e-book on ISSUU CLICK HERE. You can also download it directly from my Google Drive just CLICK HERE.
This story in three episodes began with the origins of bread and wheat production in Colonial Puebla, Mexico and my transition from being a culinary researcher to become a bread baker apprentice. The second part focuses on the traditional bakery “Hornito de San Francisco”, its owners, history and the production of its star product: savoury “water buns”. In this final part I unveil the vast and irresistible variety of pastries produced at the bakery. I participated in different stages of the production, in some cases preparing doughs and batters, shaping, baking and garnishing.
Mexico City otherwise known as D.F. a vibrant city that not only offers a vast range of museums and cultural activities but also is a gastronomic paradise for curious, hungry foodies.
By Laura Ezquivel 1989 A national bestseller and already a classic contemporary novel, Like Water for Chocolate recaptures the nostalgic idealized view of rural Mexico at the beginning of the Revolution.
In the first part of this story I mentioned the long tradition of wheat and bread production in Puebla, Mexico. This time we’ll learn about how this bakery came to be, and a little taste of the bun production which takes place during the first shift.