Presented by: Rocio Carvajal Food history writer, cook and author. EPISODE 10: The cannibalistic story of Pozole soup, Cooking superstitions, Toxic plants and healing rituals. We’ve reached the end of…
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Interview with Historian Deborah Toner: The Cultural history of pulque. Ep.9
Read morePresented by: Rocio Carvajal Food history writer, cook and author. EPISODE 9 Interview with Historian Deborah Toner: The Cultural history of Pulque. In this intervew with Dr. Deborah Toner lecturer…
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Stewardship of culinary traditions; The literary kitchen of “Like water for chocolate”; Chilies in Mexican food. Ep.03
Read morePresented by: Rocio Carvajal Food history writer, cook and author. EPISODE 3: Stewardship of culinary traditions and how this knowledge is passed on; we’ll explore the novel “Like water for…
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Primordial crops, what’s new in Mexico’s food scene, Baroque Mexican food. Ep.02
Read morePresented by:Rocio Carvajal Food history writer, cook and author. EPISODE 2: We’ll talk about the Mexican ingredients considered as sacred; How Baroque art influenced colonial cooks and Finally how Chef…
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Welcome to my website, I am Rocio Carvajal food anthropologist culture & gastronomy educator and producer of the podcasts Pass the Chipotle and Hungry Books.
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Para comprender las implicaciones de esto, lean el trabajo de los galardonados con el premio nobel de economia de este año: Acemoglu, Johnson & Robinson, las naciones prosperas necesitan instituciones fuertes, inclusivas, honestas y democratcias..