The High Art of the Tamale by Alma Guillermoprieto

The High Art of the Tamale

Alma Guillermoprieto

Print Share

Oaxaca al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 436 pp., $50.00

Diana Kennedy was born in England some several decades ago (she does not like to be precise about such things) and grew up high-spirited, feisty, and no-nonsense. In 1957 she came to Mexico with her soon-to-be husband, and then she really fell in love—with her new life and with a universe of flavors, colors, textures, shapes, and aromas several light-years removed from her own. How could she have resisted? She was coming from the drab kitchens of postwar England, and in Mexico City just a short walk through any neighborhood market was enough to make her swoon: armfuls of blossoms the color of gold, the smoky perfume of dried chiles gusting through the corridors …

This article is available to subscribers only.
Please choose from one of the options below to access this article:

Purchase a trial Online Edition subscription and receive unlimited access for one week to all the content on nybooks.com. $4.99
Purchase a print subscription (20 issues per year) and also receive online access to all articles published within the last five years. $74.95
Purchase an Online Edition subscription and receive full access to all articles published by the Review since 1963. $69.00

If you already have one of these subscriptions, please be sure you are logged in to your nybooks.com account. If you subscribe to the print edition, you may also need to link your web site account to your print subscription. Click here to link your account services.