Ars coquinaria Mexicana
Ars coquinaria Mexicana e cultura Aztecorum, Mayarum aliorumque populorum indigenarum circumiacentium oritur, magnopere a conquestu Hispanorum et importatione servorum praesertim Africanorum commutata. Alimenta in Mexico et America nata, per exempla maizium, lycopersicum, Capsicum annuum, gallopavo, phaseolus, Salvia hispanica, cacao, immiscentur species ex Europa allatae, per exempla sus, bos, ovis, capra, gallina cum ovo huius et lacte caseoque illorum. Dulcia gastronomiae Mexicanae maxima parte ex Hispania oriuntur atque e saccharo (specie importata) accommodantur.
Bibliographia[recensere | fontem recensere]
- Fontes antiquiores
- ante 1585 : Bernardinus de Sahagun, Historia general de las cosas de Nueva España (manuscriptum, ante 1585) (Arthur J. O. Anderson, Charles E. Dibble, interprr., Bernardino de Sahagún: The Florentine Codex; General History of the Things of New Spain [University of Utah Press, 1950-1975. 12 partes])
- 1845 : Mariano Galván Rivera(es), Diccionario de cocina, o El nuevo cocinero mexicano en forma de diccionario. Mexicopoli: Imprenta del Cumplido, 1845 (Textus apud Google Books) (1a ed.: 1831)
- 1946 : Josefina Velázquez de León(es), Platillos regionales de la República Mexicana. Mexicopoli, 1946
- Eruditio
- Gustavo Arellano, Taco USA: How Mexican Food Conquered America. Novi Eboraci: Scribner, 2012
- John G. Bourke, "The Folk-Foods of the Rio Grande Valley and of Northern Mexico" in Journal of American Folklore vol. 8 (1895) pp. 41-71
- Keith J. Guenther, "The Development of the Mexican-American Cuisine" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 262-285 apud Google Books)
- Diana Kennedy, The Essential Cuisines of Mexico. Novi Eboraci: Clarkson Potter mutuabilis; Hispanice Cocina esencial de México, 2000 mutuabilis
- Diana Kennedy, From My Mexican Kitchen: Techniques and Ingredients. Novi Eboraci: Clarkson Potter, 2003 mutuabilis
- Diana Kennedy, Oaxaca al gusto: El mundo infinito de su gastronomía. San Pedro Garza García, Nuevo León: Plenus, 2008 (versio Anglica: Oaxaca al Gusto: An Infinite Gastronomy. Austinopoli, 2010 mutuabilis)
- Salvador Novo(es), Cocina mexicana, o historia gastronomica de la Ciudad de México. 1967
- I. Peat O'Neil, "Organic in Mexico: A Conversation with Diana Kennedy" in Gastronomica vol. 6 (2006) pp. 25-34 JSTOR"
- Jeffrey M. Pilcher, Que vivan los tamales! food and the making of Mexican identity. Albuquerque: University of New Mexico Press, 1998 mutuabilis
- Jeffrey M. Pilcher, The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917. Albuquerque: University of New Mexico Press, 2006
- Jeffrey M. Pilcher, Planet Taco: a global history of Mexican food. Novi Eboraci: Oxford University Press, 2012