Mexico is experiencing a gastronomic revolution. A return to pre-Hispanic cooking techniques and current trends towards tapas-style eating are sweeping a wind of change through the country's food. From Michoacan to Mexico City, from Oaxaca to the Yucatan, Fiona Dunlop, author of the highly successful "New Tapas", has sought out the chefs and cooks at the forefront of Mexican cooking to discover the ingredients and techniques and recipes at the heart of this revolution. Here you will find new dishes as well as modern versions of classics. Chillies, seafood, chicken, pork, game, tortillas and tacos play a central role as do vegetarian dishes based on beans, tomatoes, avocados, squash, corn and sweet potatoes.
In his autobiography Interesting Times: A Twentieth Century Life, published in 2002 when he was eighty-five years old, the historian Eric Hobsbawm (1917-2012) wrote that Latin America was the only region of the world outside Europe which he ...
Eric Hobsbawm (1917-2012) wrote that Latin America was the only region of the world outside Europe which he felt he knew well and where he felt entirely at home.
Viva la Revolución?
¡Viva la Revolución!
Una novela histórica para entender las causas y las consecuencias de la Revolución francesa.
The landmark exhibition at The Museum of Contemporary Art, San Diego documents the historic revolution in visual culture, in which the codes and icons of the everyday - found on the streets in graffiti, signage, waste, tattoos, advertising ...
Dolores y Lolo: ¡viva la revolución!
América Latina, pues, estuvo siempre presente en la vida y en la obra de Eric Hobsbawm, y a ella dedicó muchos de sus trabajos.
Viva la revolución! y otros textos banales
Desde su llegada a la Cuba de 1960, en pleno entusiasmo por el triunfo de la revolución socialista, hasta un sobrio texto de 2002, el historiador británico Eric Hobsbawm mantuvo un vínculo secreto e íntimo con América Latina.