Presented by: Rocio Carvajal Food history writer, cook and author. Episode 75 The Day of the Dead celebration is a cultural pillar for Mexico’s rituals of memory, conviviality and spirituality, this episode celebrates the history behind this vibrant tradition that is one of Mexico’s most joyous cultural export. It also […]
The history of Mexico’s bakeries bakers & bread 🍞
Presented by: Rocio Carvajal Food history writer, cook and author. Episode 74 Mexican pastries or “pan dulce” have taken the world by storm with their delicious flavours and styles, but did you know that wheat was once a stranger in Mexico? This episode explores the remote origins of wheat in […]
Raw, cooked & rotten: cooking methods and cultural meanings.
Presented by: Rocio Carvajal Food history writer, cook and author. Episode 73 This episode explores different aspects of the cultural production of food in traditional indigenous cultures of Mexico, and some of them are related to preparation methods as explored by the“culinary triangle” of raw, cooked and rotten. And other […]
Puebla: Mexico’s culinary jewel
Presented by: Rocio Carvajal Food history writer, cook and author. Episode 72 Located in central Mexico and framed by majestic volcanoes, the UNESCO listed city of Angels sits in a vast valley where beautiful colonial buildings tell the 500-year-old story of a metropolis envisioned as an aspiring model for all […]
Mexican Carnivals!
Presented by: Rocio Carvajal Food history writer, cook and author. Episode 71 Carnivals are synonymous with good times, mind-blowing choreographies, music and spectacular costumes. But under that shiny surface, there’s a long, complex and utterly fascinating history. Carnivals are a vehicle for the collective expression of a culture’s identity, history […]