Por Rocio Carvajal. Hay ingredientes que permiten leer la historia como si fuera un mapa del tesoro. Pocos han construido un legado tan largo, contradictorio y profundamente sensorial como el azúcar. Desde los banquetes lujosos del califato abbasí de Bagdad del siglo VIII, donde el azúcar era arte efímero, medicina […]
Food, feasts and famines in colonial Mexico 🎤 with Dr. Iván Escamilla
Food, feasts and famines in colonial Mexico 🎤 with Dr. Iván Escamilla Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 88 This episode features an enriching and engaging conversation with Professor Ivan Escamilla Gonzalez also known on Instagram as “El cronista novohispano” (The novohispanic chronichler) and together […]
Chiles en nogada: An Example of Culinary Adaptations and Continuity of Flavors from al-Andalus in the Novohispanic Baroque Period.
By Rocío Carvajal. Para leer una version es español de este articulo da click aquí Filled with a spicy and fruit-laden minced meat, the poblano chile is placed in the centre of a Talavera platter, dressed in a delicate golden batter of eggs beaten to stiff peaks, and then covered […]
From books to brewing 🎤 with Anthropologist and craft beer brewer Mario Macias.
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 87 This episode features a conversation with Mexican anthropologist and PhD candidate Mario Macias Ayala @mario.maciasaa in which we discuss several intertwined projects that are at the core of his research: -Return migration within Mexican-American dynamics: Mario unravels the […]
Alcohol in the Age of Industry, Empire, and War 🎤 with Dr Deborah Toner
Presented by: Rocio Carvajal Food anthropologist, culture & gastronomy educator. Episode 86 This hybrid episode brings together of Hungry Books and Pass the Chipotle Podcast and I’m joined by Dr Deborah Toner editor of “Alcohol in the Age of Industry, Empire, and War,” a ground-breaking volume that […]