Presented by: Rocio Carvajal, gastronomy educator, cook and author
Episode 68
In this conversation we explore the little-known world of religious institutions in the colonial period, and the ways in which friars, priests and nuns impacted the culture and life of Mexico. We talk about how the kitchens of female convents became a cultural catalyst where the food traditions, ingredients and techniques reflected the very diverse colonial society and set the foundation of a complex, rich and long-lasting gastronomic legacy.
Dr Peralta is a renown food historian who has authored several books in Spanish and writes extensively about Mexico’s culinary culture.
Contact Dr Alberto:
- Website: http://www.alberto-peralta.com/
- Instagram: https://www.instagram.com/profperalta/
- Twitter: https://twitter.com/alberto61387928
- Facebook: https://es-la.facebook.com/albertoperaltadelegarreta
- Cultura gastronomica de Mexico: https://es-la.facebook.com/CultGastMex/
- Articles about food history (in Spanish): https://www.bicaalu.com/secciones/recetas_con_historia/2017/recetas_con_historia_20170201.php
- LinkedIn: https://www.linkedin.com/in/albertoperaltadelegarreta/
Click here to see the youtube version with extra visual material.
Recommended reading materials:
Libro de cocina del hermano Fray Gerónimo de San Pelayo (Spanish) By Gerónimo de San Pelayo https://amzn.to/2OuYtVx
Cultura gastronómica en la Mesoamérica prehispánica by Alberto Peralta de Legarreta (Spanish) https://amzn.to/3b6oxy6
Africans in Colonial Mexico: Absolutism, Christianity, and Afro-Creole Consciousness, 1570-1640. By Herman L. Bennett. https://amzn.to/3jQKjcV
A Wild Country Out in the Garden: The Spiritual Journals of a Colonial Mexican Nun. By Kathleen Ann Myers and Amanda Powell (Editors). https://amzn.to/3jP1ziV
Fugitive Freedom: The Improbable Lives of Two Impostors in Late Colonial Mexico. By William B. Taylor. https://amzn.to/3b5gGAR
