Mesquite Pods to Mezcal: 10,000 Years of Oaxacan Cuisines. By VerónicaPérez Rodríguez, ShantiMorell‐Hart, and Stacie M.King, Austin: University of Texas Press, 2024. xviii + 346 pp. £54.00 (hardback), ISBN: 9781477327968

Key Points

• To examine the historical development of cuisines in Oaxaca, particularly focusing on mesquite pods and mezcal.
• Analysis of historical culinary practices
• Collection of data on local food sources and evolution
• Review of cultural significance of mezcal and mesquite pods
• Highlights the role of mesquite pods in traditional Oaxacan cuisine over 10,000 years.
• Documents the transformation in food practices leading to contemporary mezcal production.