History

Mexico: From the Olmecs to the Aztecs

Product information

£18.00

Description

The essential book on the archaeology and art of pre-Columbian Mexico, now in an updated eighth edition.

"Packed with interesting detail, it is a superb introduction to a fascinating piece of history, and a valuable synthesis of the latest research in this field...An absorbing read." - Current World Archaeology

With stunning new images and accounts of the major discoveries of recent years. Recent findings have been added to expand our understanding of the Olmecs outside of their heartland, and new research on the legacy of the Maya offers a wider and more cohesive narrative of Mexico's history. New co-author Javier Urcid has added greater coverage of Oaxaca and of Monte Alban, one of the earliest cities in Mesoamerica and the centre of the Zapotec civilization, and a fully revised Epilogue discusses the survival of indigenous populations in Mexico from the Conquest up to the present. This longstanding classic now features full-colour photos of the vibrant art and architecture of ancient Mesoamerica throughout. 

5 available

Quantity

Additional details

    • Contributor:Michael D Coe
    • Imprint:Thames & Hudson Ltd
    • Number of Pages:272
    • Packaged Dimensions:159x241mm
    • Packaged Weight:700
    • Format:Paperback
    • Publisher:Thames & Hudson Ltd
    • Binding:Paperback / softback
    • Biography:Professor Michael D. Coe is Professor Emeritus of Anthropology and Curator Emeritus in the Peabody Museum of Natural History at Yale University. His books include The Maya, Reading the Maya Glyphs and Mexico and The True History of Chocolate, all published by Thames & Hudson. Dr Rex Koontz teaches art history at the University of Houston and has written widely on ancient Mexican art, architecture and aesthetics. Professor Javier Urcid is the Jane's Chair Professor of Latin American Studies at Brandeis University.

Some Inspiration…

Related Recipes

View more recipes
Butternut squash and Goats Cheese Flautas with Mole - thumbnail image

Butternut squash and Goats Cheese Flautas with Mole

Flautas are long thin, rolled up corn tortillas, aptly named “flautas” in reference to their flute-like shape. They can be filled with a variety of savory fillings, shredded chicken, beef, beans or like in this case with roasted vegetables. Flautas...

View recipe
Buñuelos de Viento - thumbnail image

Buñuelos de Viento

Buñuelos de viento which literally translates into “wind fritters”. They are lacy and shaped like a rosette and are served at Christmas time in Mexico with a hot cup of coffee. These are made using a rosette iron mould, which is dipped into hot oil,...

View recipe
Stuffed Ancho Chillies by Karla Zazueta - thumbnail image

Stuffed Ancho Chillies by Karla Zazueta

Stuff it! Stuff em! Anchos are dried poblanos and although poblanos are more commonly stuffed the ancho makes a tasty, rich vehicle for picadillo, mincemeat Mexican style-y. To make veggie replace the minced meat with finely chopped mushrooms.

View recipe