Taco USA

How Mexican Food Conquered America

Author: Gustavo Arellano

Publisher: Simon and Schuster

ISBN: 1439148627

Category: Biography & Autobiography

Page: 320

View: 8755

The award-winning ¡Ask a Mexican! columnist presents a narrative history of the progression of Mexican cuisine in the United States, sharing a century's worth of whimsical anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity. 25,000 first printing.

Food and Eating in America

A Documentary Reader

Author: James C. Giesen,Bryant Simon

Publisher: John Wiley & Sons

ISBN: 1118936418

Category: History

Page: 352

View: 6862

Guides students through a rich menu of American history through food and eating This book features a wide and diverse range of primary sources covering the cultivation, preparation, marketing, and consumption of food from the time before Europeans arrived in North America to the present-day United States. It is organized around what the authors label the “Four P’s”—production, politics, price, and preference—in order to show readers that food represents something more than nutrition and the daily meals that keep us alive. The documents in this book demonstrate that food we eat is a “highly condensed social fact” that both reflects and is shaped by politics, economics, culture, religion, region, race, class, and gender. Food and Eating in America covers more than 500 years of American food and eating history with sections on: An Appetizer: What Food and Eating Tell Us About America; Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America; Fields and Foods in the Nineteenth Century; Feeding a Modern World: Revolutions in Farming, Food, and Famine; and Counterculture Cuisines and Culinary Tourism. Presents primary sources from a wide variety of perspectives—Native Americans, explorers, public officials, generals, soldiers, slaves, slaveholders, clergy, businessmen, workers, immigrants, activists, African Americans, Hispanics, Asian Americans, artists, writers, investigative reporters, judges, the owners of food trucks, and prison inmates Illustrates the importance of eating and food through speeches, letters, diaries, memoirs, newspaper and magazine articles, illustrations, photographs, song lyrics, advertisements, legislative statutes, court rulings, interviews, manifestoes, government reports, and recipes Offers a new way of exploring how people lived in the past by looking closely and imaginatively at food Food and Eating in America: A Documentary Reader is an ideal book for students of United States history, food, and the social sciences. It will also appeal to foodies and those with a curiosity for documentary-style books of all kinds.

Food, Health, and Culture in Latino Los Angeles

Author: Sarah Portnoy

Publisher: Rowman & Littlefield

ISBN: 1442251301

Category: Cooking

Page: 262

View: 2546

Food, Health, and Culture in Latino Los Angeles explores the history of Latino cuisine in Los Angeles and the contemporary Latino food scene, one that sharply contrasts with urban Latino neighborhoods where access to affordable, healthy food is a struggle. The study offers solutions such as expanding urban agriculture and legalizing street vendors.

Food and Drink in American History

A "Full Course" Encyclopedia

Author: Andrew F. Smith

Publisher: ABC-CLIO

ISBN: 1610692330

Category: COOKING

Page: 1475

View: 854

This three-volume encyclopedia on the history of American food and beverages covers topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.

Food Across Borders

Author: Matt Garcia,E. Melanie DuPuis,Don Mitchell

Publisher: Rutgers University Press

ISBN: 0813592003

Category: Cooking

Page: 290

View: 1652

The act of eating defines and redefines borders. What constitutes “American” in our cuisine has always depended on a liberal crossing of borders, from “the line in the sand” that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds between “our” food and “their” food. Immigrant workers have introduced new cuisines and ways of cooking that force the nation to question the boundaries between “us” and “them.” The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging. Published in cooperation with the William P. Clements Center for Southwest Studies, Southern Methodist University..

Bitter im Mund

Roman

Author: Monique Truong,Peter Torberg

Publisher: C.H.Beck

ISBN: 9783406598388

Category: Boiling Springs (Cleveland County, N.C.)

Page: 327

View: 4430

Linda Hammerick has the unusual and burdensome gift of experiencing words as tastes. A personal tragedy brings her back from New York City to her hometown of Boiling Springs, North Carolina, where she finds answers to some of the mysteries of her life.

Chop Suey, USA

The Story of Chinese Food in America

Author: Yong Chen

Publisher: Columbia University Press

ISBN: 0231538162

Category: Social Science

Page: 352

View: 5955

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

Ein bisschen blutig

Neue Geständnisse eines Küchenchefs

Author: Anthony Bourdain

Publisher: Karl Blessing Verlag

ISBN: 3641060397

Category: Biography & Autobiography

Page: 400

View: 4184

Ein Buch wie ein Messer – scharf, kompromisslos und ein bisschen blutig Er führte ein Millionenpublikum hinter die Fassade der Nobel Cuisine – und zeigte uns die infernalischen Abgründe der Gastronomie. Seine Küche im legendären „Les Halles” in New York City war von derselben Leidenschaft, Besessenheit und Kompromisslosigkeit durchströmt wie die Bücher, die ihn auch als Autor weltberühmt machten – allen voran »Geständnisse eines Küchenchefs«. Heute, ein Jahrzehnt später, sind ratgebende Starköche medienpräsenter als schaumschlagende Politiker. Das Kochen ist vom Handwerk zum Hobby und schließlich zur Lifestyle-Rubrik mutiert – zur quotenheischenden Wohlfühlberieselung. In seinem neuen Buch rechnet Anthony Bourdain mit diesem „Imperium der Mittelmäßigkeit” ab und erinnert daran, was in einer Küche fließen muss. Nicht Balsamicoreduktion, sondern Blut, Schweiß und Tränen. Mit 28 Jahren Berufserfahrung in den härtesten Küchen der Welt, der Zen-Weisheit eines Lebenskünstlers und dem ungetrübten Blick eines Outlaws gibt Bourdain schnörkellose Antworten auf brennende Fragen. Warum bezahlen die reichsten Menschen der Welt verlässlich Unsummen für den schlechtesten Fraß? Warum machen die renommiertesten Köche Werbung für den größten Schrott? Was muss jeder Mensch kochen können, um als mündiger Bürger durchzugehen? Anthony Bourdains Aufruf für eine neue Küche ist denkbar einfach: weniger Bullshit, mehr Genuss!

Das Buch der Hopi

Mythen, Legenden und Geschichte eines Indianervolkes

Author: Frank Waters

Publisher: N.A

ISBN: 9783426774441

Category:

Page: 507

View: 6335

Planet Taco

A Global History of Mexican Food

Author: Jeffrey M. Pilcher

Publisher: Oxford University Press

ISBN: 0190655771

Category:

Page: 320

View: 1037

Planet Taco examines the historical struggles between globalization and national sovereignty in the creation of "authentic" Mexican food. By telling the stories of the "Chili Queens" of San Antonio and the inventors of the taco shell, it shows how Mexican Americans helped to make Mexican food global.

The Southern Register

The Newsletter of the Center for the Study of Southern Culture, The University of Mississippi

Author: N.A

Publisher: N.A

ISBN: N.A

Category: American literature

Page: N.A

View: 3535

#FuckCancer The True Story of How Robert the Bold Kicked Cancer's Ass

Author: Robert Flores

Publisher: N.A

ISBN: 9780989631327

Category: Health & Fitness

Page: 184

View: 5075

#FuckCancer is the true story of how one man beat the odds and kicked Cancer's ass. While many people shy away from the very word "cancer," Robert Flores, a mild-mannered butcher from Santana, California chose to face the demon head-on and beat stage IV colon cancer into remission. You will read, in Robert's own words, what it was like to go from diagnosis to remission and everything in-between. Most people lack the fortitude it takes to detail their own personal Hell but then Robert Flores is no ordinary man. He is Robert the Bold. Cancer is a villain that affects us all and #FuckCancer is an uplifting and triumphant account of the trials and tribulations experienced by one man in the battle of his life. Robert's motivation for writing the book was to give people afflicted with the disease some hope, some answers, and to give them the strength to never give up. Also included in the book are photographs by L.A. photographer, Art Meza (Lowriting: Shots, Rides & Stories from the Chicano Soul), and a foreword by Gustavo Arellano (Taco USA: How Mexican Food Conquered America, Bordertown).

Latino food culture

Author: Zilkia Janer

Publisher: Greenwood Pub Group

ISBN: 9780313340277

Category: Cooking

Page: 174

View: 7849

Discusses the importance of food in Latino culture, presenting an historical overview, a listing of the major food groups and ingredients, recipes, various cooking methods, the importance of meals, and the special dishes prepared for festivals and holiday

Santa Fe, Taos, & Albuquerque Access

Author: Access Press Staff,Harper Collins Publishers

Publisher: Harper Perennial

ISBN: 9780062771483

Category: Albuquerque (N.M.)

Page: 158

View: 2916

Characterized by beautiful adobe architecture, contemporary art galleries, excellent skiing, and nationally recognized museums of American Indian art and culture, the Southwest has become one of the hottest vacation spots. This ACCESS guide provides the most complete and convenient guide to the accommodations and attractions--plus insider tips--in the area.

Nuevo Tex-Mex

Festive New Recipes from Just North of the Border

Author: David Garrido,Robb Walsh

Publisher: Chronicle Books Llc

ISBN: N.A

Category: Cooking

Page: 156

View: 2746

Presents a collection of Tex-Mex recipes, which combines Latin American and Texas flavors, including chicken in mole tejano, chipolte swordfish fajitas, and pumpkin flan

In this Proud Land

The Story of a Mexican American Family

Author: Bernard Wolf

Publisher: Lippincott Williams & Wilkins

ISBN: N.A

Category: Juvenile Nonfiction

Page: 95

View: 9451

Portrays the arduous life of a large Mexican American family, residents of the Rio Grande Valley in south Texas, who migrate yearly to Minnesota to do farm work.