The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | TX 716.M4 M582 1855z v.3 VLT |
Library/Archive | University of California, San Diego |
Title | Guia de la cocina (III) |
Author/Creator | Miramon de Rodriguez, Angelita |
Date | 1855 |
Collection | American Institute of Wine & Food Culinary Collection |
Collection Overview | UC San Diego’s AIWF Collection includes more than 7,200 volumes, beginning with descriptions of European cuisine and culinary history from the seventeenth to early nineteenth centuries, and more recently focusing on Asia, Mexico and Latin America, California and the American West, and the nations of the Pacific Rim. In addition to culinary history, the collection supports research and instruction in cultural studies, social history, women’s studies, anthropology, nutrition, and medicine. |
Document Type | Manuscript Cookbook |
Theme | Food and Identity; Global and Ethnic Cuisines |
Subjects | global cuisine food tradition culture vegetables fruit game desserts confectionery |
Cuisine | Mexican cuisine |
Description | Manuscript recipes compiled in three volumes over a span of years beginning in 1855 by Angelita Miramón de Rodríguez of Toluca, Mexico. The recipes include classic Mexican dishes such as: barbacoa enterrada de cabeza de ternera, gallina en salsa de chorizo, tamales de dulce, mole verde, guayaba con nata, mamón de maiz cacahuazentle, buñuelos, and dozens of guisados, sopas, candies, tamales, desserts and other foods. |
Countries | Mexico |
Places | Toluca |
Language | Spanish |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of California, San Diego. |
Copyright and Source Archive | Material sourced from the University of California, San Diego. |