Mexican Cookery: Women's Culinary Literature from 1821 to 1910
Saenz, Cassandra Lee
The following analysis focuses on the creation of Mexican cookery from 1821 to 1910. Analyzing two groups of women and their use of cookbooks and personal manuscripts, I focus on the way in which women of central and southern Mexico engaged in ingredients and dishes that orginated from the minds of male publishers. The creation of a national cuisine, Mexican women crafted their own understanding of ingredients, dishes, and the kitchen within the nation. Moreover, at the turn of the twentieth century, women compiled and bound personal recipe books. Female heads of households, la cocinera, and domestic staff engaged in the creation of a national cookery that derived from the household, more specifically the kitchen, during an era of nation-state building in Mexico.
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