Maíz. Orígen, cultura y cocina
| Title | Maíz. Orígen, cultura y cocina |
|---|---|
| Author | Rafael Mier |
| Publisher | Ediciones Larousse |
| Imprint | Larousse |
| ISBN | 9786072134393 |
| Edition number | 1 |
| Publication year | 2025 |
| Pages | 312 |
| Format | Print and digital |
| THEMA | National and regional cuisine / Cuisine of specific cultures or peoples |
| Synopsis | This book by Rafael Mier is an essential work that delves into the history, culture, and culinary versatility of corn in Mexico. Revered as a sacred food, corn is central to Mexican gastronomy. The text explores its origins, biodiversity, and the ancient technique of nixtamalization. It includes over 60 traditional Mexican and international recipes, organized into seven sections, as well as an appendix on traditional utensils and techniques. A tribute to corn as a symbol of identity and sustenance. |
| foreign rights contact | Jorge Ramírez Chávez / Sarahí Soto |
| pjramirez@hlm.mx; ssoto@hlm.mx |
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