México, D.F: Siglo XXI Editores; Universidad Anahuaca, 2021. b/w and color plates, receipes, bibliographical references (p.135-143), fldg. color wrps. Item #116096
Touring Mexico City represents an assault on the senses. Travelers and explorers have marveled for centuries at the architecture of its palaces and the color of its markets, but the life of its streets is also inherently linked to its smells and tastes. Crowds that gather under colorful improvised awnings to enjoy tacos and cakes, benches with couples sharing churros, and children with ice cream or cotton in their hands are daily sights of Mexico City, but despite being part of the urban imaginary, the chroniclers and historians have overlooked what these practices contribute to the culture and identity of the people of the capital. The history of these sidewalk delights hasn't been worthy of in-depth study…until now. Everyone's Table. History of street gastronomy in Mexico City is an opportunity to delve into the centuries-old transformation of urban cravings, as well as the role that culinary miscegenation and the influence of the globalized world have played in the consensual construction of this food trait so characteristic of those who inhabit Mexico City. CONTENTS: Prológo -- Introducción -- Nuestra cocina, nuestra comida: las cocinas en ambientes exteriores antes de la conquista -- Entre comistrajos, mamandinas y beberajes: trecientos años de cocinas callejeras novohispanas -- Para pelados, agachados y catrines del buen tono: La calle y la envidia de los fogones durante el siglo XIX -- Hambre perpueta, vertigo y frenesi: La comida en las calles de los siglos XX y XXI -- Apendices -- Referencias -- Refrencia de imagenes y fotografias.