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| The Cuisines of Mexico ： ウィキペディア英語版 |
The Cuisines of Mexico
The Cuisines of Mexico is the first of Diana Kennedy’s nine cookbooks, credited introducing Americans to Mexican food beyond Tex-Mex.
==Background to the book==
The book was the result of Kennedy’s love of Mexican food, which she discovered when she moved to Mexico City to live with her husband, New York Times reporter Paul P. Kennedy in 1957. The couple moved to New York City by the end of 1965, with Paul dying in 1967 of cancer 〔 〕〔 〕
To make a living, Kennedy began teaching Mexican cooking classes in her Upper West Side apartment, with the cuisine quite novel at the time. 〔〔 Although New York Times food writer Craig Claiborne once mentioned to her that she should write a Mexican cookbook and encouraged her cooking classes. The book began to come together after then-poetry editor at Harper and Row, Fran McCullough took one of her classes and offered to be her editor. The two would eventually work on Kennedy’s first five cookbooks.〔 〔 〕 〔 Although Kennedy had been collecting recipes since her time in Mexico City, she decided to go to Mexico to do further research.〔 This research, she believes, is what separates her from other cookbook writers is that she has taken the time and effort to explore Mexico and do field research on how the cuisine varies. 〔 〕
Kennedy did not have any prior writing experience before the book, but after several rewrites, she published ''The Cuisines of Mexico'' in 1972. This book became a best-seller and is still one of the most authoritative single volumes on Mexican cooking.〔〔 〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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