It’s one thing to share recipes across generations. It’s another to discover a link between a recipe you made for dinner last night and one a cook prepared centuries ago.
That’s, in part, the work Carla Burgos has taken on at the University of Texas at San Antonio. For the past three years, Burgos, a graduate student, has been transcribing historic culinary manuscripts contained in the university’s Mexican cookbook collection. With more than two thousand titles in English and Spanish and some manuscripts dating back to 1789, the archive is considered the
