Abstract
The objective of this study was to investigate the application of edible colours in the culinary preparations found in 18th and 19th centuries Mexican cookbooks, and to propose a list of possible approaches to their use and meaning. An ethnohistorical analysis was carried out in forty-three culinary primary sources of this period, which contributed to a better understanding of the application techniques and the meaning of the used colours in ancient Mexican cuisine. It also allowed to know materials and staining techniques, as well as data on their elaboration, acquisition, substitution, use, and aesthetic aspects. Since results have a possible current applicability in the fields of culinary creativity and innovation, this work also focused on the presentation of the procedures and ingredients to prepare the dyes and apply them.
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