After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Drawing on original accounts by Europeans and native Americans, this work offers a description of the cuisines of the Aztecs, the Maya, and the Inca.
Sophie D. Sophie Dobzhansky Coe Books
Sophie D. Coe was an anthropologist and food historian renowned for her groundbreaking work on the history of chocolate. Her research into the native cuisines of the New World, particularly her extensive studies on chocolate, culminated in seminal publications. Her contributions are celebrated for their depth and meticulous exploration of culinary history.
"Begins with the origins of the cacao tree and follows the story up to today's mass-produced chocolate candy and its expensive boutique counterparts...A pleasure not just for chocoholics but for anyone who enjoys lively, thorough historical sleuthing via the printed page." [Gourmet] (Cover)