1.)
Puerto Rican Cuisine in America
(Rivera, Oswald. 2002, Thunders Mouth Press; 2nd edition) for quote from Puerto Rican chef about Latino cuisine.
2.)
Mexico, One Plate at a Time
(Bayless, Rick, Jean-Marie Brownson, Deann Groen-Bayless. 2000, Scribner) for quote about Mexican food
3, 4.)
Cultural Aspects of Spanish in the New World
(de Lourdes, Eva)
for article about the role of corn.
(5, 6.)
Food Culture in Mexico
(Solis, Janet-Long, Luis Alberto Vargas. 2005, Greenwood Press) describes a legend about Columbus' reaction to Aztec Indians when dropping cocoa beans (page 33).
(7, 8.)
The True History of Chocolate
(Coe, Sophie & Michael. 1996, Thames and Hudson) commenting on the story of chocolate.
(9.) Ibid. (5,6.) to explain how the English word for "chocolate" came about (page 44).
(10,11.)
Que vivan los tamales
(Pilcher, Jeffrey M. 1998, University of New Mexico Press) for more about Aztec sacrifices to the rain god (pages 14, 15).
12.)
The Dynamic of Mexican Nationalism
(Turner, Frederick C. Chapel Hill: 1968, University of North Carolina Press) talking about the making the making of chocolate.
13.) Ibid. (10, 11.) to explain reaction of English priest Thomas Gage watching women drinking chocolate during mass (page 31).
14.) Ibid. (7,8.) to explain the legend of mole poblano (page 217).
