R. Hernandez-Rodriguez – författare

This insightful account analyzes and provides context for the films and careers of directors who have made Latin American film an important force in Hollywood and in world cinema.In this insightful account, R. Hernandez-Rodriguez analyzes some of the most important, fascinating, and popular films to come out of Latin America in the last three decades, connecting them to a long tradition of filmmaking that goes back to the beginning of the 20th century.Directors Alejandro Inarritu, Guillermo del Toro, Alfonso Cuaron, and Lucretia Martel and director/screenwriter Guillermo Arriaga have given cause for critics and public alike to praise a new golden age of Latin American cinema. Splendors of Latin Cinema probes deeply into their films, but also looks back at the two most important previous moments of this cinema: the experimental films of the 1960s and 1970s, as well as the stage-setting movies from the 1940s and 1950s. It discusses films, directors, and stars from Spain (as a continuing influence), Mexico, Cuba, Brazil, Argentina, Peru, and Chile that have contributed to one of the most interesting aspects of world cinema.

This exciting volume brings to life the food culture of Mexico, detailing the development of the cuisine and providing practical information about ingredients and cooking techniques so that readers can replicate some of Mexico's most important traditional dishes.Mexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today?Written with an educated — not specialized — audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization.Specific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.