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 contemporary production of tejate and its health implications. Among the richest culinary traditions in Mexico are those of the “eight regions” of the state of Oaxaca. Mesquite Pods to Mezcal brings together some of the most prominent scholars in Oaxacan archaeology and related fields to explore the evolution of the area’s world-renowned cuisines. This volume, the first to address food practices across Oaxaca through a long-term historical lens, covers the full spectrum of human occupation in Oaxaca, from the early Holocene to contemporary times. Contributors consider the deep history of agroecological management and large-scale landscape transformation, framing food production as a human-environment relation. They explore how, after the arrival of the Spanish, Oaxacan cuisines adapted, diets changed, and food became a stronger marker of identity. Examining the present, further studies document how traditional foodways persist and what they mean for contemporary Oaxacans, whether they are traveling ancient roads, working outside the region, or rebuilding after an earthquake. Together, the original case studies in this volume demonstrate how new methods and diverse theoretical approaches can come together to trace the development of a rich food tradition, one that is thriving today.

"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 included were written by archaeologists, ethnohistorians, anthropologists, and others with an interest in traditional Oaxacan food"--

Mezcal, the smokier, darker and more sensual spirit from Mexico, has arrived. It isn't tequila, althought the two are related. Rather, mezcal is an artisanal spirit derived from the agave plant. It is in ascendance, praised for its authenticity and traditional craftsmanship. Mezcal is life, which means it is an adventure. To discover mezcal is to discover your own soul. Here, this authoritative book helps you discover Mezcal - the history, the creation of the product, the ways it is consumed, enjoyed and appreciated - the complete mystique.

Tom Morton, keen motorcyclist, funeral celebrant and whisky aficionado, takes us on a journey around the globe, exploring the links between famous alcoholic spirits and spirituality. Waters of life. Distilled spirits of all kinds have borne that name, in various tongues, since time immemorial. Aqua vita. Eau de vie. Uisge Beatha. Tom Morton has travelled the world in search of the finest drams the planet has to offer. His journeys reveal the links between faith and alcohol, between spirits and the spiritual. From Christianity’s Holy Communion to the temple libations of Japan, through the rum concoctions of Haitian Voodoo to the monastic producers of every liquid from beer to "tonic" wine. And of course Tom’s beloved whisky, brewed in many corners of the world. Holy Waters is Tom’s journey to the spiritual heart of whisky, sake, rum, Champagne, beer, mead and a variety of wines. With great insight, humour and for the most part sobriety, he traces the links between brewing, winemaking, distilling and worship, from ancient pagan rites to the most modern Trappist technology. He revels in the lore and mysteries of craft production, the elemental, magical love stories, the passionate relationships between human and landscape, grain and pure water, grape and fire. And he does so on a motorcycle which, to his astonishment, runs very well on cask-strength Islay single malt. This book is a celebration of cultures and artisan craft, a book for food and drink, travel and history lovers.

A compendium of words, phrases, and local meanings has been culled from years of research, using thousands of interviews with representative American communities. Online index is at http://dare.wisc.edu/?q=node/18.