(*NEW ARRIVAL*) (Mexican) Leonor Cano Garduño y David Gómez Sánchez. Cinco Sabores Tradicionales Mexiquenses. Cocina Mazahua, Otomí, Nahua, Matlatzinca y Tlahuica

Illus. in color. Pictorial wrappers. First Edition. Mexico: Universidad Intercultural del Estado de Mexico, 2017.

An important and beautiful work on the traditional cooking of the indigenous peoples of Mexico. The authors go beyond presenting the recipes, as well as the dishes. They make a general documentary review of the works published on the subject, and an ethnohistorical approach to food at different times and the importance of valuing traditional cooking as intangible cultural heritage of indigenous peoples. 

They also refer to the preparation techniques. Finally, the contribution of the text is to present ethnographic aspects of each indigenous people, as well as the recipe, ingredients and photograph of the traditional cook. The text not only presents topics of traditional cooking but also topics of anthropology, ethnoecology, ethnobiology, traditional knowledge and indigenous language.