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Field name | Value |
---|---|
Reference | TX716.M4 N564 1800 |
Library/Archive | University of California, San Diego |
Title | Nineteenth-century Mexican manuscript cook book |
Date | [c.1800] |
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 | food tradition family culture global cuisine game confectionery desserts |
Cuisine | Mexican cuisine |
Description | Untitled manuscript containing 158 Mexican recipes, including stews, the use of organ meats from brains to testicles, several sausages, game meats including rabbit, hare, venison, and plover, as well as many sweets. Begins with a recipe for ravioles and ends with biscoches de cacahuasentli. |
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. |