From Maize Field to Plate – Stories and Flavors we Inhabit
Allies: Calpulli Tecalco A.C. AngĂ©lica Palma RodrĂguez
Edited by: Casa Gallina
Editorial coordination: David Hernández
Design: Alan Retama, Gabriela Cruz and Ingrid RamĂrez
Texts: MarĂa del Refugio Contreras, Carolina Castillo, Georgina Navarrete, Julio Cesar Lugo, Carmen Monroy, Olivia JimĂ©nez, Eduardo CortĂ©s, Isadora Mora, Alicia Ascencio, MĂłnica Jaimes, Paula RamĂłn and Alejandra del Toro
Summary
This recipe book contains twelve recipes by the same number of neighbors who took part in the Flavors and Knowledge of the Maize Field program, held between June and October 2021, coordinated by Angelica Palma from Calpulli Tecalco. In order to create this recipe book, participants were invited to share a recipe that uses produce from the maize field and to talk about their memories linked to it, as well as to explain its relevance in their life experiences.
Page count: 31
Publish date: 2021
