In the late 1940s, a young aspiring journalist Stephen G. Bloom was having trouble finding work at any stateside newspaper. After a stint at his college newspaper, the University of California Daily Californian, Bloom worked as a waiter at a Berkeley eatery, got arrested in Canada with his girlfriend for trying to bring pot across the border and got turned down for a reporter’s job by a raft of newspapers. The opportunity came up for a vague promise of a job in the Brazilian English-language language newspaper the Brazil Herald.

On March 19, 2010, two graduate students at the Tec de Monterrey, Jorge Antonio Mercado Alonso and Javier Francisco Arredondo Verdugo, were killed by members of the Mexican Army inside the university campus. To cover up the murder, the Army and Mexican authorities initially claimed the victims were armed sicarios—hitmen— with organized crime connections. An investigation later revealed that Jorge and Javier were engineering students who did not belong to any criminal group and were unarmed when the perpetrators shot them.

Mexican culinary nationalists have enshrined Oaxaca as the “land of seven moles,” the diverse chile stews that provide an Indigenous counterpoint to the supposed cradle of creole gastronomy, Puebla, with its chile and chocolate centerpiece, mole poblano. Although the count of seven moles is an invented tradition, Oaxaca’s culinary roots indeed reach deep into the past, as is shown by the essays in this splendid collection. The volume also effectively illustrates the advances of the archaeological study of food, from an early focus on the processes of domestication and subsistence regimes.