The cuisine of Mexico is based on ingredients used for centuries before the Spanish Conquest and incorporates flavors and foods from Europe, the Middle East and elsewhere. Mexican cuisine is recorded in the diaries of early Spaniards, colonial kitchen manuscripts and cookbooks published after Independence in 1821 through the 1910-1920 Revolution. Reading between the lines of the recipes in these sources, one sees the shifting attitudes toward food, from a status marker and divider of classes to a tool for unifying the country and creating a unique national identity.

Join me in learning about the fascinating history of Mexico’s Early Cookbooks. Presented by the Sherman Oaks Friends of the Library.

1 hour
FREE

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