Que vivan los tamales!: food and the making of Mexican identity

ch. 1. People of corn: Native American cuisine --

ch. 2. Conquests of wheat: culinary encounters in the colonial period --

ch. 3. Many chefs in the national kitchen: the nineteenth century --

ch. 4. Tortilla discourse: nutrition and nation building --

ch. 5. Replacing the Aztec blender: the modernization of popular cuisine --

ch. 6. Apostles of the enchilada: postrevolutionary nationalism --

ch. 7. Recipes for patria: national cuisines in global perspective.