Like Water For Chocolate Essay

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Research Report on Like Water for Chocolate
Mexican writer and author Laura Esquivel born on September 30, 1950, in Mexico City, Mexico. Esquivel began writing while working as a kindergarten teacher (“Biography”). “She wrote plays for her students and then went on to write children's television programs during the 1970s and 1980s (Biography).” Esquivel often explores the relationship between men and women in Mexico in her work and manages to incorporate her teaching abilities by giving her readers lessons about life. “She is best known for Like Water for Chocolate (1990), an imaginative and compelling combination of novel and cookbook (Biography).”” After the release of the award –winning film version in 1992, Like Water for Chocolate became …show more content…

Mexican cuisine is a mixture of indigenous Mesoamerican cooking with European, particularly Spanish, basics added after the Spanish conquest of the Aztec Empire in the 16th century (Wikipedia). The fundamental elements are native foods, such as corn, beans and chili peppers. When the Europeans arrived they pioneered a large number of other foods, the most central were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese), and various herbs and spices (Wikipedia). When the Spanish first arrived they made efforts to inflict their own diet in the country, this ended up failing and sooner or later the foods and cooking techniques began to be mixed (Wikipedia). Mexican food carries a status for being spicy though its seasoning can be explained as strong (Wikipedia). Many dishes also have subtle flavors (Wikipedia). “Chiles are used for their flavors and not just their heat, with Mexico using the widest variety (Wikipedia).”“If a savory dish or snack does not contain Chile pepper, hot sauce is usually added, and Chile pepper is often added to fresh fruit and sweets (Wikipedia).” Many Mexican dishes are distinct by their sauces and the Chiles. “These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. Tamales are differentiated by the filling which is again defined by the sauce (red or green Chile pepper strips or mole) (Wikipedia).” The essential source of starch remains corn in almost all regions of Mexico (Wikipedia). “While it is eaten fresh, most corn is dried, treated with lime and ground into dough. This dough is used both fresh and fermented to make a wide variety of dishes from drinks (atole, pozol, etc.) to tamales, sopes, and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every

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