Summary and Keywords
During the Spanish conquest of Mexico (1519–1521), gastronomic literature was already prevalent in Europe, yet not so in Mexico. The use of the printing press in Mexico was limited to print and disseminate ecclesiastical and legal documents; it was not used for subjects as seemingly superfluous as recipes and food. This is not to say that food was not a source of fascination, or a means of social control.
Kitchen manuscripts written before Mexico became independent of Spain (between 1810 and 1821) show that there was an abundance of food writing before Independence, especially by nuns in colonial convent kitchens. However, the earliest printed cookbooks did not make their debut in Mexico until 1831, a decade after Independence.
Mexican cuisine can be examined beginning from the diaries of conquistadors and missionaries to colonial kitchen manuscripts to the cookbooks published after Independence through the Porfiriato (1876–1910) and Revolution (1910–1920). Reading between the lines of the recipes in these sources, one sees the shifting attitudes toward food, as it ceases to be a status marker and a divider of classes and becomes a tool for unifying the country.
Access to the complete content on Oxford Research Encyclopedia of Latin American History requires a subscription or purchase. Public users are able to search the site and view the abstracts and keywords for each book and chapter without a subscription. If you are a student or academic complete our librarian recommendation form to recommend the Oxford Research Encyclopedias to your librarians for an institutional free trial.
If you have purchased a print title that contains an access token, please see the token for information about how to register your code.