This presentation examines how the fusion of Old World and New World foods and diets transformed Mexico in the wake of the Spanish conquest and the establishment of Spanish colonialism in North America. Historian Michael Brescia will provide a food history of Mexico and discuss the cultural significance of the blending of foodways and nutritional regimes that changed global palates. In this richly illustrated lecture, Michael will show how different cuisines and dishes reflect the broad sweep of the Mexican historical experiences.