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Rachel Laudan
A Historian’s Take on Food and Food Politics
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Puebla clearly played an important role as a source of developed dishes, but it appears to be the highland valley of Michoacan that provided the essential grains: maize, amaranth, chian. Would you agree or disagree?
Thanks for the comment. I rely on ethnobotanists and archaeologists for the domestication of plants. But in my view the domestication is only one step. We don’t eat plants until they have been cooked. So I am more concerned with the relatively/neglected history of cooking than the search for origins.