Mesoamerican Food, Mexican Cuisine, and Health

What are the roots of Mexican food in ancient Mesoamerica? And, how do we understand the connection between traditional food preparation and health? This two-part event, “Mesoamerican Food, Mexican Cuisine, and Health” will give UCI students hands-on cooking experience as they explore the multi-millennia long traditions of Mesoamerican foodways and connections to contemporary Mexican cuisine and how both have fundamental connections to nutrition and wellbeing.
Corn, beans, tomatoes, chilis, and chocolate are staple foods in the meals many UCI students have each week. All of these have roots in the agriculture and foodways of the Americas. Archaeological excavations help us learn how today’s common foods emerged as part of distinctly Mesoamerican cultural practices in what is today Mexico. Mexican cuisine today continues many of the same ancient traditions of cooking. Ancient food combinations like corn and beans naturally provided complete nutrition, and the emphasis on diverse plants, chilis, and whole foods delivered essential vitamins, fiber, and disease-fighting compounds that modern diets often lack. These time-tested food traditions hold valuable lessons for improving our modern approach to nutrition and preventing the chronic diseases that have become prevalent today.
Organized by Christopher Lowman (Assistant Professor of Teaching, Anthropology) and Matthew Landry (Assistant Professor of Population Health & Disease Prevention), this event gives students an opportunity to cook in UCI’s teaching kitchen and later share the food they prepare with guests while learning about the archaeology, history, and culture of Mexican food. Chef Jessica VanRoo, Executive Chef at UCI Susan Samueli Integrative Health Institute, who will oversee cooking while special guest Evelyn Gonzalez, MS RDN, Associate Director of Engagement & Wellbeing at Northgate Market will join to speak about the deep connections between Mexican food and health.

**IMPORTANT DATE and LOCATION INFORMATION**
On Day 1 (Wednesday May 20, 11 am-3 pm), students will meet in UCI’s teaching kitchen, receive an introduction to Mesoamerican traditions and Mexican cuisine, and then proceed to hands-on instruction in food preparation. LOCATION: Mussallem Nutritional Education Kitchen (MNEK) at Susan Samueli Integrative Health Institute. 856 Health Sciences Road
On Day 2 (Thursday May 21, 3-5 pm), students will then be able to invite friends to join them for sharing what they have learned – and cooked! LOCATION: Palmer Family Research and Conference Room at Susan Samueli Integrative Health Institute Room 2608 (Second floor) 856 Health Sciences Road

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