A Historian’s Take on Food and Food Politics
At least so says Lila Lomelí who is one of the great experts on Mexican food. That’s the answer to the question I posed last week about what regional Mexican foodstuff is in fact both recent and of Italian origin. Alex and Ji Young came close.
In the 60s and 70s she and her husband Arturo, [...]
Read: The Answer! Queso Oaxaca’s a Recent Child of Mozzarella
Well, not around the neck but from the village in Italy, on to the ship, off load and reload in railroad cars, and then off load and slog up the mountain trails with a mule train.
This object, in the central highland of Veracruz, Mexico (near Huatusco)is, believe it or not, a mill for grinding maize [...]
Read: Migrating with a Millstone around the Neck: Italian-Mexicans
My instinctive reaction to pasta dishes in Buenos Aires is that the pasta is more varied, chubbier, more likely to be filled, less shiny, and softer than the pasta you get in the United States.
More varied: Perhaps it’s just that the names are different, perhaps it’s because dried pasta is less common and gnocchi-style [...]
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