The Mexican cuisine of today originated thousands of years ago. The ancient Olmec and Mayan civilizations domesticated maize, beans, and chili peppers and developed the flatbread cakes known as tortillas. The Aztecs expanded the Mexican diet with other meats, fruits, and vegetables. As Spanish explorers conquered and colonized Mexico, European cooks introduced new ingredients, such as rice, wheat flour, and the meat of domestic animals like pigs, chickens, and cows. They also brought previously unknown methods of preparing food, such as frying. Today, Mexican cuisine is extremely popular far beyond the borders of the nation, and in 2010, the United Nations Educational, Scientific and Cultural Organization (UNESCO) declared Mexican cuisine to be an Intangible Cultural Heritage of Humanity.
Combining practical content with visual appeal, the 21st Century Lifeskills handbooks read more like a magazine than a book. Highly readable with full-color photographs, a smaller trim size and an eye-popping layout, these 120-page handbooks are great for teaching life skills to a twenty-first century population. The 10 handbooks in this series will provide readers a thorough and non-threatening introduction to the multi-dimensional competencies, concepts, and vocabulary they need to achieve independences--including community resources, job searching, money management, job etiquette, health, moving and more. Used along or in conjunction with the 21st Century Lifeskills worktexts, these handbooks offer students a unique and visual way to achieve real-world literacy.
This title examines an important historic event - the bubonic plague. Easy-to-read, compelling text explores the history of the disease, how it spread, key players and happenings during the black death, and the event's effects on society up through modern times. Features include a table of contents, a timeline, facts, additional resources, Web sites, a glossary, a bibliography, and an index.