America in the kitchen: lexical indigenisms in the culinary vocabulary of eighteenth-century Mexico

Abstract

The lexical history of gastronomy has become an increasingly prominent subject in scholarly literature; however, substantial gaps remain, particularly with regard to the Americas, a region that, from a linguistic perspective, remains largely uncharted. This study seeks to address this gap by contributing to the historical description of the Mexican culinary lexicon through an examination of the indigenous terms found in Recetario mexiquense, authored by Dominga de Guzmán in the 18th century. The primary objective is not only to inventory and analyze these indigenisms but also to evaluate their significance in the dialectalization of this culturally significant lexical field. By focusing on the intersection of language and cuisine, this research aims to shed light on the historical processes that have shaped the Mexican culinary lexicon, offering a deeper understanding of the ways in which indigenous linguistic elements have influenced and enriched this domain. Through this exploration, the study underscores the importance of examining gastronomic terminology as a reflection of broader cultural and linguistic dynamics, providing valuable insights into the historical development of regional lexicons.