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De maíz y tamales

Sylvie DIDOU AUPETIT and Juan José RAMÍREZ BONILLA
Caravelle (1988-)
No. 71, SENTEURS ET SAVEURS D'AMÉRIQUE LATINE (Décembre 1998), pp. 67-74
Stable URL: http://www.jstor.org/stable/40853494
Page Count: 8
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Since scans are not currently available to screen readers, please contact JSTOR User Support for access. We'll provide a PDF copy for your screen reader.
De maíz y tamales
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Abstract

Desde los tiempos precortesianos al siglo XX en sus postrimerías, omnipresencia del tamal en la cocina mexicana, en las infinitas variaciones de ingredientes y sabores. Du préhispanique au XXe siècle finissant, omniprésence du « tamal » dans la cuisine mexicaine, en d'infinies variations de ses ingrédients et de ses saveurs.

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