Que Vivan Los Tamales!

Que Vivan Los Tamales!
Author: Jeffrey M. Pilcher
Publisher: UNM Press
Total Pages: 252
Release: 1998
Genre: Cooking
ISBN: 9780826318732

Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity. The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.

Planet Taco

Planet Taco
Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
Total Pages: 311
Release: 2017-02-14
Genre: Cooking
ISBN: 0190655771

"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--

The Oxford Handbook of Food History

The Oxford Handbook of Food History
Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
Total Pages: 537
Release: 2012-11-08
Genre: Cooking
ISBN: 019972993X

The final chapter in this section explores the uses of food in the classroom.

Food in World History

Food in World History
Author: Jeffrey M. Pilcher
Publisher: Routledge
Total Pages: 223
Release: 2008-10-09
Genre: History
ISBN: 1134385803

Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.

Mexico

Mexico
Author: Alicia Hernández Chávez
Publisher: Univ of California Press
Total Pages: 413
Release: 2006-01-12
Genre: History
ISBN: 0520244915

A general text on Mexican history, combining political, economic, and historical information.

Something from the Oven

Something from the Oven
Author: Laura Shapiro
Publisher: Penguin
Total Pages: 337
Release: 2005-03-29
Genre: Cooking
ISBN: 014303491X

Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, brandishing canned hamburgers, frozen baked beans, and instant piecrusts. Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods—and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the ’50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.

Mexican Lives

Mexican Lives
Author: Judith Adler Hellman
Publisher:
Total Pages: 272
Release: 1995
Genre: Social Science
ISBN: 9781565841789

A portrait of the Mexican experience illuminates such topics as NAFTA, political assassinations, the Chiapas rebellion, and national election fraud, and considers the impact of these events on the bordering United States. Reprint.

¡Tequila!

¡Tequila!
Author: Marie Sarita Gaytán
Publisher: Stanford University Press
Total Pages: 223
Release: 2014-11-12
Genre: Social Science
ISBN: 0804793107

“This fascinating, well-written book explores how tequila has come to symbolize what it means to be Mexican . . . A must read.” —Choice ¡Tequila! Distilling the Spirit of Mexico traces how and why tequila became Mexico’s national drink and symbol. Starting in Mexico’s colonial era and tracing the drink’s rise through the present day, Marie Sarita Gaytán reveals the formative roles played by some unlikely characters—such as the revolutionary Pancho Villa, who was himself a teetotaler. She also shows how tequila’s cultural status was shaped by US-Mexican relations, the tourism industry, shifting gender roles, technology, regulation, film, music, and literature. Like all stories about national symbols, the rise of tequila forms a complicated, unexpected, and poignant tale. By unraveling its inner workings, Gaytán encourages us to think critically about national symbols more generally—especially the ways they both reveal and conceal—to tell a story about a place, a culture, and a people. In many ways, the story of tequila is the story of Mexico.

Lines in the Sand

Lines in the Sand
Author: William E. Skuban
Publisher: UNM Press
Total Pages: 348
Release: 2007
Genre: History
ISBN: 9780826342232

Skuban's study highlights the fabricated nature of national identity in what became one of the most contentious border disputes in South American history.

The Three Little Tamales

The Three Little Tamales
Author: Eric A. Kimmel
Publisher: Marshall Cavendish
Total Pages: 40
Release: 2009
Genre: Juvenile Fiction
ISBN: 9780761455196

In this variation of "The Three Little Pigs" set in the Southwest, three little tamales escape from a restaurant before they can be eaten, and set up homes in the prairie, cornfield, and desert.