1969 At Craig Claiborne's (food editor of New York Times) urging started to give Mexican cooking lessons in New York and spent more than half the next 7 years travelling intensively to do research for future books.
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Illustrated talks on the edible plants of México to the Society for Economic Botany, and the Los Angeles County Arboretum and Botanic Garden.
In 1972 Diana Kennedy released the book The Cuisines of Mexico, which detailed food across Mexico from different socioeconomic and ethnic groups.
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