Notes on the Cookery of Tepoztlan, Morelos
Bibliographic Data
| ID | 7839648 |
|---|---|
| Authors | Margaret Park Redfield (corresponding author) |
| Year | 1929 |
| Volume | 42 |
| Issue | 164 |
| Pages | 167 |
| Publication date | 1929-04-01 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Journal of American Folklore (JOURNAL) |
| Journal identifiers | ISSN: 0021-8715 • E-ISSN: 1535-1882 |
| Publisher | University of Illinois Press (PUBLISHER • US) |
| DOI | 10.2307/534920 |
| OpenAlex | W2319624885 |
| Language | EN |
| Citations received | 5 |
Mexican cookery is a subject as complex as Mexico itself. So far as the writer knows it has been only summarily dealt with from an ethnological point of view'. The present paper does not pretend to remedy this lack. It deals with the food habits of one small locality.2 Tepoztlan in the State of Morelos, a pre-Columbian pueblo of the Tlahuicas, is today a vigorous community of about four thousand inhabitants who are of almost pure Indian stock. Although only fifty miles from Mexico City, intercourse with the city is limited, and the interests of the majority are centered in the town itself or the valley which it dominates. The foundations of these interests and of life generally are very ancient, very well defined. It is true that revolutions have occured which brought about a contrast between the rich who fled to the cities and the poor who fled to the hills. But the degree of sophistication attained by the former has not yet served to
Aesthetics · Ancient history · Archaeology · Art · Ethnology · Geography · Locality · Small town · Socioeconomics · Sociology · Sophistication · Culinary Culture and Tourism · History · Philosophy
| Citations per year | 0.07 |
|---|---|
| Citation span | 1953 - 2021 (69) |
| Highly cited | No |