Latino Cuisine and Its Influence on American Foods

Latino Cuisine and Its Influence on American Foods
Author: Jean Ford
Publisher:
Total Pages: 120
Release: 2006
Genre: Juvenile Nonfiction
ISBN:

Tells about America's migrant farmworkers, the realities they live, and the struggles they face. This book also tells about the history of American agriculture, how farmworkers have fought for greater rights, and how Latinos are influencing American economics, politics, and culture today.

Latino Food Culture

Latino Food Culture
Author: Zilkia Janer
Publisher: Bloomsbury Publishing USA
Total Pages: 196
Release: 2008-03-30
Genre: Social Science
ISBN: 0313087903

Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin. The pan-Latino food culture that is emerging in the United States is also a transnational phenomenon that constantly nurtures and is nurtured by national and regional cuisines. They all combine in kaleidoscopic ways their shared gastronomic wealth of Spanish and Amerindian cuisines with different African, European and Asian culinary traditions. This book discusses the ongoing development of Latino food culture, giving special attention to how Latinos are adapting and transforming Latin American and international elements to create one of the most vibrant cuisines today. This is essential reading for crucial cultural insight into Latinos from all backgrounds. Readers will learn about the diverse elements of an evolving pan-Latino food culture-the history of the various groups and their foodstuffs, cooking, meals and eating habits, special occasions, and diet and health. Representative recipes and photos are interspersed in the essays. A chronology, glossary, resource guide, and bibliography make this a one-stop resource for every library.

Mexican-American Cuisine

Mexican-American Cuisine
Author: Dummy author
Publisher:
Total Pages: 0
Release:
Genre:
ISBN:

Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present. Defining Mexican-American food is difficult due to its incredibly diverse roots and traditions. This unique style of cuisine varies significantly from Mexican and Latin American cuisines, fusing Native American and Hispanic influences stemming from three centuries of first Spanish and later Mexican rule. In Mexican-American Cuisine, renowned authority in Latino culture Ilan Stavans and 10 other experts in southwestern cuisine explore the food itself and associated traditions. The book presents nine scholarly essays that examine philosophical understandings of Mexican-American cuisine. Covering both platillos principales (main dishes) and postres (desserts), the authors serve up a sideboard of anthropological, ethnographic, sociological, and culinary observations. Essay topics include the boundaries between Mexican and Mexican-American food, the history and uses of the chile, and the derivations of Mexican cuisine. Readers are also treated to recipes and recommendations by 19th-century California chef Encarnación Pinedo who explores "The Art of Cooking."

Mexican-American Cuisine

Mexican-American Cuisine
Author: Ilan Stavans
Publisher: Bloomsbury Publishing USA
Total Pages: 197
Release: 2011-09-22
Genre: Cooking
ISBN:

Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present. Defining Mexican-American food is difficult due to its incredibly diverse roots and traditions. This unique style of cuisine varies significantly from Mexican and Latin American cuisines, fusing Native American and Hispanic influences stemming from three centuries of first Spanish and later Mexican rule. In Mexican-American Cuisine, renowned authority in Latino culture Ilan Stavans and 10 other experts in southwestern cuisine explore the food itself and associated traditions. The book presents nine scholarly essays that examine philosophical understandings of Mexican-American cuisine. Covering both platillos principales (main dishes) and postres (desserts), the authors serve up a sideboard of anthropological, ethnographic, sociological, and culinary observations. Essay topics include the boundaries between Mexican and Mexican-American food, the history and uses of the chile, and the derivations of Mexican cuisine. Readers are also treated to recipes and recommendations by 19th-century California chef Encarnación Pinedo who explores "The Art of Cooking."

Food, Health, and Culture in Latino Los Angeles

Food, Health, and Culture in Latino Los Angeles
Author: Sarah Portnoy Sarah Portnoy
Publisher: Rowman & Littlefield
Total Pages: 223
Release: 2016-11-14
Genre: Cooking
ISBN: 1442251301

Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States—and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the most diverse representations of Latino gastronomy in the United States, featuring the cuisine of nearly every region of Mexico, countries such as Peru, Argentina, Guatemala and El Salvador, as well as an incredible variety of Asian-Latin fusion cuisine. Despite the expansion of Latino cuisine's popularity in Los Angeles and the celebrity of many Latino chefs, there is a stark divide between what is available at restaurants and food trucks and what is available to many low-income, urban Latinos who live in food deserts. In these areas, access to healthy, affordable, culturally appropriate foods is a daily challenge. Food-related diseases, particularly diabetes and obesity, plague these communities. In the face of this crisis, grassroots organizations, policy-makers and local residents are working to improve access and affordability through a growing embrace of traditional cuisine, an emergent interest in the farm-to-table movement, and the work of local organizations. Angelinos are creating alternatives to the industrial food system that offer hope for Latino food culture and health in Los Angeles and beyond. This book provides an overview of contemporary L.A.’s Latino food culture, introducing some of the most important chefs in the Latino food scene, and discussing the history and impact of Latino street food on culinary variety in Los Angeles. Along with food culture, the book also discusses alternative sources of healthy food for low-income communities: farmers markets, community and school gardens, urban farms, and new neighborhood markets that work to address the inequalities in access and affordability for Latino residents. By making the connection between Latino food culture and the Latino communities’ food related health issues, this study approaches the issue from a unique perspective.

Latino American Cuisine

Latino American Cuisine
Author: Frank DePietro
Publisher: Simon and Schuster
Total Pages: 64
Release: 2014-09-29
Genre: Juvenile Nonfiction
ISBN: 1422293246

In the United States, people from all different backgrounds live together. More than one in eight people in the United States are Hispanic—but they come from different lands and backgrounds. As all these people have come to America, they have shared their foods with the United States. Some of our favorite treats—tacos, salsa, and tortilla chips, for example—come to us from the Hispanic American community. Find out how Latino Americans have added flavor to our country!

Gran Cocina Latina

Gran Cocina Latina
Author: Maricel E Presilla
Publisher: National Geographic Books
Total Pages: 0
Release: 2012-10-02
Genre: Cooking
ISBN: 0393050696

The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American. Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.

Taco USA

Taco USA
Author: Gustavo Arellano
Publisher: Simon and Schuster
Total Pages: 310
Release: 2013-04-16
Genre: Biography & Autobiography
ISBN: 1439148627

Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity.