Oaxacan cuisine at Achiutla during the early colonial period: A Story of Resilience

Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review

Original language	English
Title of host publication	Mesquite Pods to Mezcal
Subtitle of host publication	10,000 Years of Oaxacan Cuisines
Editors	Verónica Pérez Rodriguez, Shanti Morell-Hart, Stacie M. King
Publisher	University of Texas Press
ISBN (Print)	9781477327968
Publication status	Published - 6 Feb 2024

Cite this

@inbook{75939e0e81134728b16e8a9eeb7d0562,

title = "Oaxacan cuisine at Achiutla during the early colonial period: A Story of Resilience",

author = "Elois Berube and Jamie Forde",

year = "2024",

month = feb,

day = "6",

language = "English",

isbn = "9781477327968",

editor = "Rodriguez, {Ver{\'o}nica P{\'e}rez } and Morell-Hart, {Shanti } and King, {Stacie M. }",

booktitle = "Mesquite Pods to Mezcal",

publisher = "University of Texas Press",

}

Oaxacan cuisine at Achiutla during the early colonial period: A Story of Resilience. / Berube, Elois; Forde, Jamie.
Mesquite Pods to Mezcal: 10,000 Years of Oaxacan Cuisines. ed. / Verónica Pérez Rodriguez; Shanti Morell-Hart; Stacie M. King. University of Texas Press, 2024.

Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review

TY - CHAP

T1 - Oaxacan cuisine at Achiutla during the early colonial period

T2 - A Story of Resilience

AU - Berube, Elois

AU - Forde, Jamie

PY - 2024/2/6

Y1 - 2024/2/6

UR - https://utpress.utexas.edu/9781477327968/mesquite-pods-to-mezcal/

M3 - Chapter (peer-reviewed)

SN - 9781477327968

BT - Mesquite Pods to Mezcal

A2 - Rodriguez, Verónica Pérez

A2 - Morell-Hart, Shanti

A2 - King, Stacie M.

PB - University of Texas Press

ER -