Tasting New Mexico

Cheryl & Bill Jamison

Sparks, SAR Boardroom

Tuesday, October 9, 2012, 3:00–4:00 pm, Free

Few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace our local cuisine to the corn and other crops first planted by the ancestors of the Pueblos, the frontier resourcefulness of Spanish colonists who brought livestock along with many fruits and vegetables, and the nineteenth-century introduction of new ingredients and ideas from the eastern US. Cheryl Alters Jamison and Bill Jamison write with passion and wit about American home cooking and the food and culture of the Southwest. They will discuss the story behind our cuisine, how it differs from other styles of cooking in the border region, and their latest cookbook, Tasting New Mexico (Museum of New Mexico Press).

Sponsored by SAR President’s Council

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