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Preface
Introduction
1. Domestication
2. New World Staples
3. New World Produce
4. The Aztecs
5. Aztec Ingredients
6. Aztec Cooks and Menus
7. The Maya and the Explorers
8. Diego de Landa
9. Solid Maya Breadstuffs
10. Maya Flesh Food
11. Maya Produce
12. The Inca: Animal and Mineral
13. The Inca: Vegetable
14. The Inca
15. The Inca and the Europeans
16. The Occupation
17. A Final Banquet
18. Finale
Bibliography
Index
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Chris Coolley
reviewed America's First Cuisines on January 31, 2011
America's First Cuisines
Coe is understandably miffed that for a long time no one from across two entire continents received any credit for the many, many contributions they made to the history of agriculture and cuisine.
Coe's book is a scholarly approach to examining the many foodstuffs of the Americas and the locals who developed them well before the Europeans showed up. However, the book has an emotional edge to it that slightly unbalances the academic tone, but it is a fascinating subject that has long deserved more attention and recognition.
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