Comidas - History Lab https://historylab.es Fri, 20 May 2022 07:41:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://historylab.es/wp-content/uploads/2021/06/cropped-icono-historylab-32x32.jpg Comidas - History Lab https://historylab.es 32 32 Village cooking https://historylab.es/village-cooking-2/?utm_source=rss&utm_medium=rss&utm_campaign=village-cooking-2 Sat, 19 Feb 2022 16:30:14 +0000 https://historylab.es/2022/02/19/cocina-de-puebla/ Representation of Hispanic culinary costumbrismo through visions of Mesoamerican cuisine

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]]> The table shows, through the genre of still lifes and still lifes, European tradition with a local Mexican flavour. Scattered around the table are pulque, avocados, tortillas, chiles en nogada, meat in sauce, chicken in mole and hot chocolate. Agustín Arrieta was the greatest representative of Puebla’s kitchens in terms of table settings and cupboards. Far from the mystical meanings and on the fringes of artistic symbolism, we can understand the consumption habits of the new middle and bourgeois classes of post-independence Mexico, as well as the sensory experience of the suggestive world of colours, smells, flavours and form of Puebla’s gastronomy.

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