Edité par Tuxtla Gutiérrez, Universidad de Ciencias y Artes del Estado de Chiapas, 1998
Vendeur : Libros Latinos, Redlands, CA, Etats-Unis
Paperback. Etat : Good. 81p., photos, illus., bibl., wrps.
Edité par Universidad de Ciencias y Artes de Chiapas (UNICACH), (Colección Montebello), Tuxtla Gutiérrez, 2017
ISBN 10 : 6075430296 ISBN 13 : 9786075430294
Vendeur : Libros Latinos, Redlands, CA, Etats-Unis
Edition originale
Paperback. Etat : New. First edition. 73p., photos, illus., tables, bibl., wrps. An ethnographic study on the Zoque people of Tuxtla Gutiérrez. Includes chapters on Zoque history, gastronomy, religion, usage of plants, and more.
Edité par UNICACH, Universidad de Ciencias y Artes de Chiapas, (Colección Montebello), Tuxtla Gutiérrez, 2015
ISBN 10 : 6078410490 ISBN 13 : 9786078410491
Vendeur : Libros Latinos, Redlands, CA, Etats-Unis
Edition originale
Paperback. Etat : New. First Edition. 172p., map, table, photo, graphic, wrps. Collect some titled essays: "San Andrés Larráinzar, profile of the study context", Sergio Pastrana Ruiz, "Methodological process" Germán Alejandro García Lara, "The school landscape" Jesús Ocaña Zúñiga, "Dignify the school in the daily life of the school context", Martín Cabrera Méndez, "Work, play and have fun: daily life in indigenous schools", Oscar Cruz Pérez. "School belongings", Soledad Hernández Solís, "Subject and his relationship with the school institution"Jorge Santiago Zepeda.
Edité par Universidad de Ciencias y Artes de Chiapas, UNICACH, Tuxtla Gutierrez, Chiapas, 2019
ISBN 10 : 6075430288 ISBN 13 : 9786075430287
Vendeur : Howard Karno Books, Inc., Valley Center, CA, Etats-Unis
color plates, recipes, bibliographic references (p.72), pict. wrps. A culinary history and traditional recipes of the Zoque community of Chiapas, Mexico. CONTENTS: Agradecimientos -- Introducción -- Objetivo -- Origen de los zoques -- Tamales -- Los zoques en Chipaas -- Bebidas -- Caldos -- Platos fuertes -- Referencias documentales. LIMITED EDITION OF 500 COPIES.
Edité par Universidad de Ciencias y Artes de Chiapas, UNICACH, Tuxtla Gutierrez, Chiapas, 2019
ISBN 10 : 6075430334 ISBN 13 : 9786075430331
Vendeur : Howard Karno Books, Inc., Valley Center, CA, Etats-Unis
color plates, recipes, tbl., bibliographic references (p.48), pict. wrps. Malanga root is the rhizome, or stem, of a plant known for both its ornamental value and its edible âcormel'. Xanthosoma sagittifolium is popular as an ornamental plant, and is more commonly known in the garden world as "elephant ear." Malanga root is a rhizome often mistaken for its cousin, the taro root. Botanically, it is called Xanthosoma sagittifolium and there are several varieties, broken down into four distinct species. These species are extremely difficult to differentiate and are often simply referred to as X. sagittifolium by most botanists. Malanga is known as Cocoyam and Yautia in parts of South America; in the Dominican Republic its known as Tannia and is referred to as Taniera in the Bahamas. Malanga root is a rhizome often mistaken for its cousin, the taro root. Botanically, it is called Xanthosoma sagittifolium and there are several varieties, broken down into four distinct species. These species are extremely difficult to differentiate and are often simply referred to as X. sagittifolium by most botanists. Malanga is known as Cocoyam and Yautia in parts of South America; in the Dominican Republic its known as Tannia and is referred to as Taniera in the Bahamas. At the base of the Malanga plant is the corm, which is similar to a bulb or tuber and is the underground stem of the plant. From this central corm, smaller cormels grow in clusters. The stems and leaves of the Malanga plant can grow up to five feet in height with well-recognized, large, arrowhead-shaped (sagittate) leaves, which led to another alias for the tuber: "Arrowhead root." Malanga's leaves are edible when young, and are used like spinach. The tuber looks similar to a yam with an earthy brown skin and a conical shape. The size can range anywhere from one half to two pounds. Malanga root is often covered in patchy areas of brown shag over its variegated skin. The thin skin is often patchy as well, revealing the beige, yellow or reddish flesh (depending on the variety) beneath. The flesh is firm and crisp like a potato's. Malanga's flavor is often likened to that of a nut, versus that of a potato or yam, once prepared. The taste is certainly unlike that of most tubers or roots, and lends well to Malanga in flour form. CONTENTS: Agradecimientos -- Prefacio -- Introducción -- La malanga y sus propiedades nutricionales -- Recetas -- Referencias. LIMITED EDITION OF 500 COPIES.
Edité par Universidad de Ciencias y Artes de Chiapas, UNICACH, Tuxtla Gutierrez, Chiapas, 2020
ISBN 10 : 6075431152 ISBN 13 : 9786075431154
Vendeur : Howard Karno Books, Inc., Valley Center, CA, Etats-Unis
color plates, recipes, gloss., color pict. wrps. A culinary cooking and traditiones of women of the San Juan Chamula community of the State of Chiapas. CONTENTS: Agrdecimientos -- Introducción -- La mujer indígena en su cocina -- Recetario de la comida tradicional de San Juan Chamula = Bats'i ants xchi'uk spasob ve'lil -- Tamal de maiz con frijoles tiernos -- Tamal de elote tierno -- Caldo de carne de res ahumada -- Caldo de pollo de rancho -- Caldo de cerdo -- Caldo de masa de maiz con chile -- Caldo de chile -- Caldo de punta de chayote -- Atole agrio -- Atole granulado -- Pozol -- Pinole -- Destilado de salvadillo -- Camote dulce -- Glosario. LIMITED EDITION OF 500 COPIES.
Edité par Universidad de Ciencias y Artes de Chiapas, UNICACH, Tuxtla Gutierrez, Chiapas, 2020
ISBN 10 : 6075431144 ISBN 13 : 9786075431147
Vendeur : Howard Karno Books, Inc., Valley Center, CA, Etats-Unis
color plates, recipes, gloss., color pict. wrps. A culinary cooking and traditiones of the Huixtán community of the State of Chiapas. CONTENTS: Agrdecimientos -- Introducción -- Fesitividades de Huixtán -- Tortilla -- Tortilla de elote tierno -- Tamal de frijol molido -- Caldo espeso de maiz con huevo -- Caldo espeso de maiz con cerdo -- Tamal de frijol tierno -- Caldo de carne de res ahumada -- Consome -- Pozol -- Chicha -- Atole agrio -- Glosario. LIMITED EDITION OF 500 COPIES.
Edité par Universidad de Ciencias y Artes de Chiapas, Tuxtla Gutiérrez, 2015
ISBN 10 : 6078410245 ISBN 13 : 9786078410248
Vendeur : Libros Latinos, Redlands, CA, Etats-Unis
Edition originale
Paperback. Etat : New. First Edition. 193p., bibl., wrps. A history outlining anthropological institutions and their functions in the state of Chiapas at the end of the 20th century.
Edité par Tuxtla Gutierrez, Universidad Ciencias y Artes del Estado de Chiapas, 1997
Vendeur : Libros Latinos, Redlands, CA, Etats-Unis
Paperback. Etat : Good. 264p., graphics, bibl, wrps. Essays on the history, culture and society of Chiapas.
Edité par Universidad de Ciencias y Artes de Chiapas, UNICACH, Tuxtla Gutierrez, Chiapas, 2016
ISBN 10 : 6078410806 ISBN 13 : 9786078410804
Vendeur : Howard Karno Books, Inc., Valley Center, CA, Etats-Unis
color plates, tbls., bibliographic references (p.110-114), color pict. wrps. CONTENTS: Prefacio -- Introducción -- Capitulo I: Ingredientes, frutos de mi tierra, maiz, frijole, chile, calabaza y cafe -- Capitulo II: La cocina de Jovel y sus alrededores -- Capitula III: Bebidas con tradicion -- Capitulo IV: Dulces, delicia de glotones -- Capitulo V: Investigaciones gastronomicas -- Anexos -- Bibliografia.
Edité par Universidad de Ciencias y Artes de Chiapas, Tuxtla Gutierrez, 2005
Vendeur : Howard Karno Books, Inc., Valley Center, CA, Etats-Unis
b/w and color plates, ind., illus., recipes, tbls., glos., bibl., color pict. wrps. OCLC 72439338. Practical cookbook with large number of easy and economic recipes for traditional Chiapas dishes like: Sopa de arroz, Tasajo con pepitas de calabaza, Caldo de Shuti, Tacos dorados de fríjol, Guisado de pepita, Mole de niguicuti, Chirmole, Chile en vinagre, Agua de tascalate, puxini, and others. Includes the nutritional value of each recipe, a 7-day menu and a glossary of native ingredients. LIMITED EDITION OF 1000.
Edité par Universidad de Ciencias y Artes de Chiapas, Tuxtla Gutierrez, Chiapas, 2022
ISBN 10 : 6075431594 ISBN 13 : 9786075431598
Vendeur : Howard Karno Books, Inc., Valley Center, CA, Etats-Unis
color plates, tbls. bibliographic references (p.57), color pict.wrps. This is a compilation of 20 recipes realized by the indigenous Zoque in the colonia Nuevo Esquipulas Guayabal in the municipality of Rayón, Chiapas on integrating mushrooms into the typical dishes. BILINGUAL TEXTS IIN ZOQUE AND SPANISH. LIMITED EDITION OF 500.
Edité par Universidad de Ciencias y Artes de Chiapas, Tuxtla Gutiérrez, Chiapas, 2014
ISBN 10 : 6078240595 ISBN 13 : 9786078240593
Vendeur : Iberoamericana, Librería, Madrid, Espagne
Etat : Nuevo. Obra colectiva que reúne investigaciones sobre el uso de este instrumento de percusión en algunos municipios de Chiapas. 238 p.
Edité par Universidad de Ciencias y Artes de Chiapas, Tuxtla Gutiérrez, Chiapas, 2014
ISBN 10 : 6078240986 ISBN 13 : 9786078240982
Vendeur : Iberoamericana, Librería, Madrid, Espagne
Etat : Nuevo. Estudio sobre el conflicto armado que tuvo lugar en Guatemala donde el autor se centra en la región del Petén, en el noreste del país. 260 p.
Edité par Universidad de Ciencias y Artes de Chiapas, Tuxtla Gutiérrez, Chiapas, 2015
ISBN 10 : 6078410202 ISBN 13 : 9786078410200
Vendeur : Iberoamericana, Librería, Madrid, Espagne
Etat : Nuevo. Reúne los trabajos presentados en el Tercer Seminario Internacional Historia, Sociedad y Medio Ambiente en Chiapas y Nicaragua, celebrado en 2014. Se abordan temas relacionados con el territorio, la arqueología, la tradición, el folclor, la literatura y la educación, desde la época prehispánica hasta el siglo XX. 306 p.
Edité par Universidad de Ciencias y Artes de Chiapas, Tuxtla Gutiérrez, Chiapas, 2015
ISBN 10 : 6078410148 ISBN 13 : 9786078410149
Vendeur : Iberoamericana, Librería, Madrid, Espagne
Etat : Nuevo. Obra colectiva donde los autores rescatan, interpretan y difunden temas relacionados con países centroamericanos desde la época colonial hasta el presente. 763 p.