Presented by: Rocio Carvajal Food historian, cook and author.
The gastronomic legacy of Diana Kennedy, food in the Austrian-Mexican empire of Maximilian I, edible insects.
This week we’ll pay tribute t Diana Kennedy, her work and legacy for gastronomic cultural studies; we’ll find out how the Austrian empire of Maximilian I and Charlotte of Belgium in Mexico influenced Mexico’s food and we’ll talk about the squidgy, crunchy and chewy insects in Mexican indigenous food.
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The exciting culinary moment lived during the brief Austro-Mexican empire was captured in these famous cookery manuals under the titles of: Novisimo Arte de Cocina or Newst cookery published in 1831 promising affordable methods to prepare spanish, French, Italian and English dishes. And the book New Mexican Cook: In the Form of a Dictionary published in 1888. Click on the images to open the links.