America`s First Cuisines

A detailed description of the cuisines of the Aztecs, the Maya, and the Inca and the role food played in the culture and rituals of these civilizations. Coe explores the early history and domestication of maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles. She also describes how these foods were prepared, served, and preserved. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.