[Sca-cooks] New Book on Maya Cooking- Gene Anderson, bastardizing in Southern Mexico

Nick Sasso grizly at mindspring.com
Sat Nov 1 13:06:15 PDT 2008

-----Original Message-----
I do, however, agree with Niccolo that there's a danger that the less
scholarly may decide to take this as real, pre-1700 Mayan cookery, but
that's true of any book that delves into the modern descendents of an
exotic cuisine. > > > > > > > > > > > >

That is more what I am alluding to; Philp has it right.  New books generate
a surge of excitement in all sorts of corners of coking enthusiasts.  Some
books, like the "A Dizzle of Honey" and "Food and Drink in Medieval Poland"
were stretched (and still are) to lengths beyond their original purpose.
They are useful books that I value in my collection, but they aren't
research resources for primary recipe information.  Foods and foodways, more
useful.  Authoritative collections of recipes and historical cookery
techniques in our period . . . not as much.

I am hoping this new book is used as it is intended, and does get a broader
audience for Mayan culture.  As that grows in US, then more and more
information will be published and researched . . until we hit the whole
thing about translatingtheir language better.


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