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K'Oben : 3,000 Years of the Maya Hearth.

By: Contributor(s): Material type: TextTextSeries: Rowman and Littlefield Studies in Food and Gastronomy SeriesPublisher: Blue Ridge Summit : Rowman & Littlefield Publishers, Incorporated, 2016Copyright date: ©2016Edition: 1st edDescription: 1 online resource (213 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781442255265
Subject(s): Genre/Form: Additional physical formats: Print version:: K'ObenDDC classification:
  • 641.5929742
LOC classification:
  • TX716.M4.O26 2017
Online resources:
Contents:
Intro -- Contents -- 1 Introduction -- 2 Maya Beginnings -- 3 The Rise and Fall of the Classic Maya -- 4 Colonial Society and the Spanish Connection -- 5 Nineteenth- and Twentieth-Century Innovations -- 6 Notes from the Field -- 7 "Eating like an Indian" Revisited -- Appendix -- Notes -- References -- Index -- About the Authors.
Summary: K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which there is archaeological evidence through today's culinary tourism in the area.
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Intro -- Contents -- 1 Introduction -- 2 Maya Beginnings -- 3 The Rise and Fall of the Classic Maya -- 4 Colonial Society and the Spanish Connection -- 5 Nineteenth- and Twentieth-Century Innovations -- 6 Notes from the Field -- 7 "Eating like an Indian" Revisited -- Appendix -- Notes -- References -- Index -- About the Authors.

K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which there is archaeological evidence through today's culinary tourism in the area.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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