woostify domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/latestwordpress/lonestar.a1professionals.net_public_html/wp-includes/functions.php on line 6131UTSA releasing free Mexican e-cookbooks from their special collection<\/p>\n
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The University of Texas at San Antonio has been digitizing the largest collection of historic Mexican cookbooks in the United States. While the spread of COVID-19 has delayed that project, the university is now releasing recipes from the collection in free e-books. The UTSA Libraries released the first of the e-cookbooks, <\/span><\/span>Postres: Guardando Lo Mejor Para el Principio<\/span><\/span><\/em><\/a><\/strong>, or \u201cDesserts: Saving the Best for First.\u201d<\/span><\/span><\/span><\/span><\/p>\n <\/p>\n The e-book series, Recetas: Cocinando en los Tiempos del Coronavirus\/Cooking in the Time of Coronavirus, is the product of twenty years of collecting by the UTSA Libraries Special Collections. Beginning with a five-hundred-book donation in 2001, the collection now boasts more than two thousand Mexican recipe books, dating back to 1789. <\/span><\/span><\/span><\/span><\/p>\n <\/p>\n Special Collections Librarian Stephanie Noell has sought to make the collection more accessible. \u201cPeople can\u2019t come in to look at the cookbooks, and we\u2019re limited in the number of cookbooks we had scanned, so we just wanted to provide people with another way to access them,\u201d Noell told Gastro Obscura<\/em>. Noell hopes the e-book offers inspiration for cooks during the pandemic. <\/span><\/span><\/span><\/span><\/p>\n <\/p>\n Scans of the original documents appear alongside several of the transcribed recipes in Postres<\/em>, ranging from an 1831 recipe for rice pudding to a churro recipe written shortly after the Mexican Revolution. The final recipe, written by Josefina Vel\u00e1zquez de Le\u00f3n, a pioneer of Mexican gastronomy, is for a quincea\u00f1era cake, which includes fourteen cups of butter, twenty-two cups of flour, and eighteen cups of sugar.<\/span><\/span><\/span><\/span><\/p>\n <\/p>\n Rico Torres, chef and co-owner of Mixtli, a Mexican restaurant in San Antonio, wrote the foreword for Postres<\/em>. \u201cIt\u2019s taken a while for Mexican cuisine to be recognized as an important player on the world stage, as far as techniques and ingredients go,\u201d he said, adding that Mexico is the home of cacao, chilies, and vanilla. \u201cThere\u2019s a lot of historical value here.\u201d<\/span><\/span><\/span><\/span><\/p>\n <\/p>\n