COPELAND MARKS, “False Tongues & Sunday Bread: A Guatemalan & Mayan Cookbook”, 1985.

INTRODUCTION.

Guatemala contains a large population of modern Maya. Historically, the ancient Maya developed hieroglyph writing.  Food traditions is what concerns: COPELAND MARKS, “False Tongues & Sunday Breads: A Guatemalan & Mayan Cookbook“, 1985. The cookbook consists of eleven (11) chapters, and the “table of contents” is shown BENEATH.

TABLE OF CONTENTS

1.  Introduction. 

2.  Ingredients and Cooking Methods.

3.  Rice and Beans. 

4.  Tamales, Tortillas and Breads.

5.  Soups.

6.  Chicken, Turkey and Duck.

7.   Beef Pork and Other Meats.

8.   Fish and Seafood.

9.   Vegetables, Salads and Pickles.

10.  Desserts, Sweets and Drinks.

11.  Suggested Menu.

 

COMMENTS.

A comal is a smooth, flat griddle typically used in Maya and Guatamala to cook tortillas, sear meat, & generally to prepare food. Taco making with a comal is done by: tortilla center-dome & taco-filling perimeter-ring, shown BENEATH.