Over the next couple of days I will be blogging on Latin American food history while I am in Mexico City. The writing evolves out of material I came across over almost seven years of researching and writing my global culinary history book Hog and Hominy. Because I teach Latin American history courses as a college prof, the sources attracted my attention for what they said about the role of food in interethnic interaction, class, and racial identity in times gone by. However most the material never made it into articles and the books I published http://www.marist.edu/liberalarts/facviewer.html?uid=192. From the 1490s to 1700 the Iberian (Portuguese and Spanish) scramble to exploit the land and labor of the Americas led to cross cultural contacts between Amerindians (all of the various indigenous groups), Europeans, and Africans. The subsequent intercultural interaction transformed the foodways (food culture) of the Iberian world. This series delves into the process of culinary exchange that took place in colonial Latin America and thereafter. While Latin American food is often thought of in terms of Native American and Iberian origins, Africans often are left out of the equation.
Related blog: http://goodfoodmexicocity.blogspot.com/
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