Diana Kennedy

Diana Kennedy 2016

Diana Kennedy (born 3 March 1923 – 24 July 2022) was a British-born Mexican cooking teacher, author, and researcher who spent much of her life studying and preserving the traditional cuisines of Mexico. She was widely regarded as one of the leading authorities on Mexican cooking, with her work playing a crucial role in introducing authentic Mexican cuisine to a broader international audience. Kennedy's dedication to the culinary traditions of Mexico earned her numerous accolades, including the Order of the Aztec Eagle by the Mexican government, the highest honor awarded to foreigners.

Early Life and Career

Diana Southwood was born in Loughton, Essex, England. She moved to Mexico in 1957 with her husband, Paul P. Kennedy, a foreign correspondent for The New York Times. It was in Mexico that Kennedy began her lifelong journey of documenting the rich tapestry of Mexican cuisine. Her passion for Mexican food was ignited by the diversity and complexity of the country's culinary landscape, which she found to be vastly underrepresented in international cookbooks at the time.

Contributions to Mexican Cuisine

Kennedy's work involved extensive travel throughout Mexico, where she would learn recipes and techniques directly from local cooks. This hands-on approach allowed her to document and preserve traditional Mexican cooking methods and recipes that might have otherwise been lost. Her meticulous research and dedication to authenticity set her apart from other cookbook authors.

Her first book, The Cuisines of Mexico, published in 1972, was groundbreaking, offering readers a comprehensive look into Mexican culinary traditions beyond the usual tacos and enchiladas that dominated perceptions of Mexican food abroad. Kennedy's work emphasized regional variations and the cultural significance of food in Mexican society.

Legacy

Diana Kennedy's legacy is vast, influencing not only how Mexican cuisine is viewed internationally but also how it is documented and preserved. She established the Diana Kennedy Center (Centro Diana Kennedy) in Michoacán, Mexico, dedicated to the research, study, and preservation of Mexican culinary traditions. Kennedy's extensive collection of books, notes, and research materials has become a valuable resource for chefs, researchers, and enthusiasts of Mexican cuisine around the world.

Her publications, including The Art of Mexican Cooking, My Mexico, and Oaxaca al Gusto, have become essential reading for anyone interested in the depth and breadth of Mexican cuisine. Kennedy's work has inspired a new generation of chefs and food writers to explore and respect the culinary traditions of Mexico.

Awards and Honors

Throughout her career, Diana Kennedy received numerous awards and honors in recognition of her contributions to the culinary world. These include the aforementioned Order of the Aztec Eagle and several James Beard Awards, highlighting her impact on the international culinary landscape.

Death

Diana Kennedy passed away on 24 July 2022 at her home in Michoacán, Mexico. Her death marked the end of an era but also underscored the enduring influence of her work on Mexican cuisine and culinary scholarship.

Selected Bibliography

• The Cuisines of Mexico (1972)
• The Tortilla Book (1975)
• Mexican Regional Cooking (1978)
• The Art of Mexican Cooking (1989)
• My Mexico (1998)
• Oaxaca al Gusto: An Infinite Gastronomy (2010)

See Also

• Mexican cuisine
• Culinary arts
• Cookbook