Fw: Fw: [Sca-cooks] mayan

[Phlip]

Since Gene Anderson's doctorate is in Anthropology, and he specializes in
meso-American Indian cultures, with a strong interest in foods, I fwded
along Jadwiga's post on the mayan thread, and here is his response.


Ene bichizh ogsen baina shuu...

> The White book is excellent and authoritative--the book to
> read for really ancient stuff.  The books by Michael and
> Sophia Coe are standard for general intros to Mayan and other
> Native Mesoamerican food.
> South American food does not go back to Maya roots--mostly
> it's just European, but in Peru and neighboring countries it
> has a lot of Quechua (Inca) and Aymara influence.  Maya
> influence is strongest in Guatemala and El Salvador, and the
> Mexican Yucatan Peninsula.  Central Mexican foodways are
> heavily Nahuatl ("Aztec").
> I don't have any Maya recipes offhand, being out of the
> country and away from my desk, but there are at least 3
> English-language cookbooks of Yucatan/Maya food out there
> that have good ones.  Also Copeland Marks' "False Tongues and
> Sunday Bread" has several Mayan recipes from Guatemala.
> best--Gene Anderson

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....



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