New case studies documenting ten thousand years of cuisines across the cultures of Oaxaca, Mexico, from the earliest gathered plants, such as guajes, to the con

"This volume explores the roots of traditional Oaxacan food, how it has evolved from its Mixtec origins, and how some traditions exist today; the essays include

Tom Morton, keen motorcyclist, funeral celebrant and whisky aficionado, takes us on a journey around the globe, exploring the links between famous alcoholic spi

A compendium of words, phrases, and local meanings has been culled from years of research, using thousands of interviews with representative American communitie