Set of 2 books.

Seeds of Identity I. 31 Foods Mexico Gave the World. Over the centuries, Mexican cuisine has incorporated flavors that today form part of the nation’s identity. Ways of life, ideas, stories, traditions and rituals are implicitly connected to plants like the agave, nopal, chili, cacao and squash. This issue presents the impressions of some of the first European travelers and missionaries in Mexico, who upon arrival discovered unusual flavors, along with the culinary traditions of native Mexicans.

Written by: Madame Calderón de la Barca, Teresa Castelló Yturbide, Francisco Javier Clavijero, Bernabé Cobo, José de Acosta, Toribio de Benavente, Hilarión de Bérgamo, Diego de Landa, Anastasio de Ochoa y Acuña, Bernardino de Sahagún, Miguel del Barco, Gonzalo Fernández de Oviedo, Hans Friedrich Gadow, Giovanni Francesco Gemelli Careri, John William Harshberger, Francisco Hernández, Matías López López, José Moreno Villa, Manuel Orozco y Berra, Ignaz Pfefferkorn, Guillermo Prieto, Friedrich Ratzel, Hernando Ruiz de Alarcón, José Salinas Pedraza, Étienne Tourtelle, Alexander von Humboldt, Henry George Ward.

Seeds of Identity II: Nine Treasures from Mexico. In this issue, we focus our attention on nine native Mexican foods: avocados, amaranth, cacao, squash, chili peppers, beans, turkey, tomatoes and corn. Experts on the topic tell us about different aspects in terms of their cultivation, distribution, consumption, international dissemination and special characteristics.

Written by: Araceli Aguilar Méndez, Miriam Bertran Vilà, Robert Bye, Alfonso Delgado Salinas, Dulce María Espinosa de la Mora, Martín González de la Vara, Elena Lazos Chavero, Edelmira Linares, Amanda Luna Mera, Cristina Mapes, Luz María Mera Ovando, Mauricio Sánchez Álvarez, Raúl Valadez Azúa. Coord.: Dulce María Espinosa de la Mora.

Bilingual edition (Spanish and English).

Hardcover: W 23.5cm / 9.25”, H 33 cm / 13”

Paperback: W 23 cm / 9”, H 32 cm / 12.5”