Why didn’t Mexico abandon the metate?
Third or fourth pass grinding barley on a metate Lots more questions than I can take up. But one that several commentators have raised is “Why did the simple grindstone…
Read moreMexican Foodways at the University of Texas
Here’s the press release. New Speaker Series on History of Mexican Food Begins Event: “A Brief History of Tamales” Austin-based food writer Claudia Alarcón will explore the pre-Hispanic origins of…
Read moreLeap frogging the Pacific: Chocolate and the Acapulco Galleon
The Pacific is a terrifying ocean. It’s not so much the storms. The Indian Ocean and the north Atlantic, the Cape of Good Hope and Cape Horn trump it there. …
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