Food
Subject
Subject Source: Library of Congress Subject Headings
Found in 9 Collections and/or Records:
A chuck-wagon supper. N. Howard Thorp, collector., 1936-1940
File
Identifier: 5-4-3 5
Scope and Contents
Description of the preparation of a meal on the open range.
Dates:
1936-1940
Chaquegue. Anonymous., 1936-1940
File
Identifier: 5-5-24 7
Scope and Contents
Description of the preparation of a blue corn meal breakfast dish called "Atole" or "Chaquegue".
Dates:
1936-1940
Chile and Pinto Beans. Lorin Brown, collector., 1936-1940
File
Identifier: 5-5-24 3
Scope and Contents
The nutritional value of chile and pinto beans.
Dates:
1936-1940
El Custumbre de la comida crusada. (Crossing of the Bar Dinner). Lester Raines. collector., 1936-1940
File
Identifier: 5-5-24 8
Scope and Contents
Description of a meal served during the course of a wake.
Dates:
1936-1940
Foods of the Southwest. Reyes Martinez, collector., 1936-1940
File
Identifier: 5-5-24 4
Scope and Contents
Historical facts relating to foods of the Southwest.
Dates:
1936-1940
La cosecha de maiz. (The harvest of the corn). Lou Sage Batchen, collector., 1936-1940
File
Identifier: 5-5-49 27
Scope and Contents
Description of harvesting & preparing & roasting corn in Placitas, N.M.
Dates:
1936-1940
La era. (The threshing). Lou Sage Batchen, collector., 1936-1940
File
Identifier: 5-5-49 10
Scope and Contents
Description of threshing grain & making bread.
Dates:
1936-1940
Trigo cocido con carne de cabrito. Anonymous., 1936-1940
File
Identifier: 5-5-24 6
Scope and Contents
The preparation of a meal of cooked wheat with kid or lamb meat.
Dates:
1936-1940
Typical Spanish foods of New Mexico. Manuel Berg, collector., 1936-1940
File
Identifier: 5-5-24 5
Scope and Contents
A description of the preparation of the native dessert, Panocha.
Dates:
1936-1940