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Field name | Value |
---|---|
Reference | TX 716.M4 A784 MSS 611 |
Library/Archive | University of California, San Diego |
Title | Arte de cocina |
Date | [1851-1856] |
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; Food Preparation |
Subjects | global cuisine food tradition culture vegetables |
Cuisine | Mexican cuisine |
Description | Three parts of this Mexican cookbook, published serially in an unknown total number of parts, in the almanac edited by Murguía. Page 37 of the first part reads: "Durante todo el año de 1851, el editor se ocupará de reunir una coleccion semejante á la presente, y que cree formar aun mas selecta por tener tiempo suficiente para escoger recetas esquisitas, y se publicarán para el año 1852". |
Countries | Mexico |
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. |