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Mexico's National Cuisine - Jeffrey Pilcher
Here On Earth - Chocolate!
Fabian Garcia
Here On Earth: Foods of the Americas; Corn
Talking History: Chocolate
En La Historia: Cafe; Amaranto, Arte Culinario

Mexico's National Cuisine

====>Right Click to Download "Mexico's National Cuisine"

Mexican food has now become a favorite around the world, but many people know little about the country's diverse regional cuisines. Even within Mexico, the history of food, as a symbol of cultural blending or mestizaje, is known primarily through popular legends such as the invention of mole poblano by the sisters of Santa Rosa. Historian Jeffrey Pilcher seeks to elucidate this complex history, based on his prize-winning book, Que vivan los tamales! Food and the Making of Mexican Identity (1998). Contact information:

Jeffrey Pilcher
Professor of History
University of Minnesota
614 Social Sciences Building
267 19th Avenue South
Minneapolis, MN 55455
612-625-6418 (office)
612-624-7096 (fax)

Copyright © 2008 Jeffrey Pilcher, All Rights Reserved.

============== ============== ==============

Here On Earth (


Thank you very much to the ("Here On Earth - Radio Without Borders" ) podcast. Subscribe to their podcast via their RSS feed:

===> Click to hear "Here On Earth - Chocolate!"

This hour on Here on Earth: Radio Without Borders, Jean Feraca and her guests talk about chocolate, food of gods. click on this link to read complete show notes:

Fabian Garcia - Pioneer Hispanic Horticulturist 1871-1948 by Dr. Paul Bosland, Ph.D.

===> Click to hear "Fabian Garcia - Pioneer Hispanic Horticulturist 1871-1948"

     Dr. Fabian Garcia devoted his life to horticultural science. His work as a horticulturist changed the face of New Mexico agriculture, and that of a nation. Garcia was a member of New Mexico State University's first graduating class in 1894. When he became the director of New Mexico State University's Agricultural Experiment Station and Extension Service in 1913, he was the first Hispanic in the nation to lead a land-grant agricultural research station.
     One of Garcia's most significant contributions to horticulture was the development of a new pod type in chile peppers, the "New Mexican" (mistakenly called "Anaheim"). This new pod variety opened commercial markets for New Mexico chile and established the New Mexico chile pepper food industry. He is known as the Father of the Mexican Food industry of the United States. He was also instrumental in establishing the pecan industry in New Mexico. He planted some of the first pecan trees in the Mesilla Valley, and today New Mexico has more than 30,000 acres of pecans. In addition, he laid the groundwork for New Mexico's successful onion industry.
     His diverse horticulture publications included fruit and vegetable variety trials. He examined apple culture under irrigation, hardiness of fruit-buds and flowers to frost, onion seed production, grape crown-gall, early Grano onion culture, and codling moth. Some of Garcia's manuscripts, Agricultural Experiment Station Bulletins, press bulletins, and speeches were written and published in both English and Spanish, making him the first American horticulturist to provide bilingual horticulture literature.
     Garcia's monumental achievements and legacy of excellence are continuing to inspire researchers and students around the world.
     Fabian Garcia's legacy lives on at the The Chile Pepper Institute. The Chile Pepper Institute is an international nonprofit organization devoted to education, research, and archiving information related to Capsicum. The Institute collaborates with the New Mexico State University Chile Breeding and Genetics Program to preserve chile germplasm, of both cultivated and wild species, and to advance the studies of chile pepper diseases. Furthermore, the Institute seeks to be an authoritative source of all types of information regarding Capsicum. Since its inception in 1992, it has been a recognized research institute in the College of Agriculture and Home Economics at New Mexico State University. The Institute is housed on the main campus of New Mexico State University, in Gerald Thomas Hall room 265, and is officially known as the Chile Pepper Institute Center for Chile Education. The Center offers a Chile Library with more than 600 books, a chile plant grow cart, displays on current NMSU chile research, chile art, the Institute's Hall of Flame, books, posters, seeds, and other chile related educational exhibits.

     Dr. Paul Bosland is currently a Regents Professor in horticulture at New Mexico State University and Director of the Chile Pepper Institute. He is popularly known as the "Chileman." He leads the chile breeding and genetics research program at NMSU. Dr. Bosland is recognized nationally/internationally as one of the foremost experts on Capsicum. He has published more than 100 scientific papers dealing with chile pepper and is co-author of 6 books. He serves as the chairman of the annual New Mexico Chile Conference. He has served as chairman of the USDA Capsicum Crop Advisory Committee.
     Dr. Bosland has received many honors and awards for excellence in research and teaching, including being named a Regents Professor, the NMSU College of Agriculture and Home Economics Distinguished Researcher Award, inclusion in Who's Who in America, Wilson's Guide to Experts in Science and Technology, Distinguished Award for Graduate Teaching/Achievement Gamma Sigma Delta, and the infamous IgNobel, at Harvard University. He was honored by the European Scientific Committee on Capsicum and Eggplant by being the first American ever selected to serve on this Committee. He has delivered invited presentations or been a visiting professor at more than 30 of the nation's leading universities including, Harvard, MIT and U.C. Davis.
     Dr. Bosland and his program have been featured in many media outlets. These range from Smithsonian Magazine, National Geographic, New York Times, New Yorker Magazine, Men's Health, Martha Stewart's Living, National Public Radio, CBS Sunday Morning, Scientific American Frontiers, Food Network, Discovery Channel, to name just a few, and was highlighted in the award winning video "Green Gold - From the Maya to the Moon." He even has been an expert consult to the television show "Who Wants to be a Millionaire?"
     He earned his B.S. degree in 1976 in genetics, and an M.S. degree in vegetable crops in 1977 at U.C. Davis. While at U. C. Davis, he also earned a secondary teaching credential and subsequently taught at the high school and the community college level. Additionally, he worked in the Cooperative Extension Service as a Research Associate administering potato trials in California. After these experiences, he returned to school at the University of Wisconsin-Madison, and earned his Ph.D. in Plant Breeding and Plant Genetics in 1986. He joined the faculty in the Department of Horticulture at New Mexico State University in 1986, where he rose through the ranks to full professor in 1994.
     His research has graced numerous International Science journals and one of his cultivars, 'NuMex Twilight', has been acclaimed by Organic Gardening as a "Plant Worth Having". Likewise, he has generously devoted his time as a classroom teacher in undergraduate and graduate courses and is highly regarded for his teaching skills. He receives very high compliments from his students in all of his courses and has made international graduate education a cornerstone of his program.
     Dr. Bosland is a member of the American Association for the Advancement of Science, American Society for Horticultural Sciences, Gamma Sigma Delta, New Mexico Academy of Science, Scientific Board- Eucarpia - Capsicum & Eggplant and Sigma Xi.

This reading and presentation are protected by copyright law. Copyright © Dr. Paul Bosland 2006


Here On Earth (

Food Of The Americas

===> Click to hear "Foods of America"

Thank you very much to the ("Here On Earth - Radio Without Borders" ) podcast. Subscribe to their podcast via their RSS feed: Please visit the "Here On Earth" website where you will find this description of their podcast:

Turkey, cranberries, and succotash were all gifts of Native Americans. But what about German chocolate cake, Hungarian goulash, and Sichuan (SAY-zwan) chicken? Discover how New World food transformed most of the world's cuisines when Jean Feraca talks with the co-authors of a new cookbook from The Smithsonian Museum of the American Indian, after three on Here on Earth.

  • Fernando and Marlene Divina, authors of "Foods of the Americas: Native Recipes and Traditions"
Related Links
Soundbites and Music Used in the Program


===> Click to hear "Corn"

Here On Earth - Radio Without Borders August 25, 2006 Friday

The story of corn is fundamental to the development and history of the Americas. This hour on Here on Earth: Radio Without Borders, Jean and her guests discuss the story of Corn.

* Roberto Rodriguez, a graduate student in the College of Agriculture and Life Sciences
  Department of Agricultural Journalism.
* Betty Fussell, author of The Story of Corn


Talking History Podcast

     Thank you very much to the "Talking History" podcast ( ) for giving the Nuestra Familia Unida podcast permission to link to their podcasts. This podcast is the radio voice of the Organization of American Historians. I would strongly encourage you to subscribe to this podcast. This is their RSS feed:


===> Click to hear "Chocolate"

     In this season of feasting and overindulgence what better topic to discuss than chocolate? Marcy Norton joins host Bryan Le Beau to discuss the history of chocolate, specifically its transformation from a sacred good to a secular commodity. Marcy Norton is Assistant Professor of History at George Washington University. Airdate: December 26, 2005.


En La Historia

En La Historia (en Espanol)

Oigan el Podcast de Roberto Jimenez "En La Historia"

===> "Los secretos de una excitante bebida: el café"

===> "Una semilla milenaria que brinda alegría: el amaranto."

===> "Otro rostro de nuestra historia: el arte culinario del virreinato."


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