Transnational Tortillas
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| Author | : Carolina Bank Muñoz |
| Publisher | : Cornell University Press |
| Total Pages | : 217 |
| Release | : 2016-05-02 |
| Genre | : Political Science |
| ISBN | : 0801460425 |
This book looks at the flip side of globalization: How does a company from the Global South behave differently when it also produces in the Global North? A Mexican tortilla company, "Tortimundo," has two production facilities within a hundred miles of each other, but on different sides of the U.S.-Mexico border. The workers at the two factories produce the same product with the same technology, but have significantly different work realities. This "global factory" gives Carolina Bank Muñoz an ideal opportunity to reveal how management regimes and company policy on each side of the border apply different strategies to exploit their respective workforces' vulnerabilities. The author's in-depth ethnographic fieldwork shows that the U.S. factory is characterized by an "immigration regime" and the Mexican factory by a "gender regime." In the California factory, managers use state policy and laws related to immigration status to pit documented and undocumented workers against each other. Undocumented workers are subject to harsher punishment, night-shift work, and lower pay. In the Baja California factory, managers sexually harass women—who make up most of the workforce—and create divisions between light- and dark-skinned women, forcing them to compete for managerial attention, which they understand equates with job security. In describing and analyzing the differences in working conditions between the two plants, Bank Muñoz provides important new insights into how, in a globalized economy, managerial strategies for labor control are determined by the interaction of state policies and labor market conditions with race, gender, and class at the point of production.
| Author | : Carolina Bank Muänoz |
| Publisher | : |
| Total Pages | : 217 |
| Release | : 2016 |
| Genre | : Factory system |
| ISBN | : |
| Author | : Paula E. Morton |
| Publisher | : UNM Press |
| Total Pages | : 183 |
| Release | : 2014-10-15 |
| Genre | : Cooking |
| ISBN | : 0826352154 |
“The ordinary tortilla was an extraordinary bond between the human and divine. . . . From birthdays to religious ceremonies, the people of Mesoamerica commemorated important events with tortillas. One Maya tribe even buried their dead with tortillas so that the dogs eaten as dinner during life would not bite the deceased in revenge.”—from Tortillas: A Cultural History For centuries tortillas have remained a staple of the Mexican diet, but the rich significance of this unleavened flatbread stretches far beyond food. Today the tortilla crosses cultures and borders as part of an international network of people, customs, and culinary traditions. In this entertaining and informative account Paula E. Morton surveys the history of the tortilla from its roots in ancient Mesoamerica to the cross-cultural global tortilla. Morton tells the story of tortillas and the people who make and eat them—from the Mexican woman rolling the mano over the metate to grind corn, to the enormous wheat tortillas made in northern Mexico, to twenty-first-century elaborations like the stuffed burrito. This study—the first to extensively present the tortilla’s history, symbolism, and impact—shows how the tortilla has changed our understanding of home cooking, industrialized food, healthy cuisine, and the people who live across borders.
| 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"--
| Author | : Josee Johnston |
| Publisher | : Taylor & Francis |
| Total Pages | : 507 |
| Release | : 2017-01-06 |
| Genre | : Social Science |
| ISBN | : 1317690672 |
The challenges of teaching a successful introductory sociology course today demand materials from a publisher very different from the norm. Texts that are organized the way the discipline structures itself intellectually no longer connect with the majority of student learners. This is not an issue of pandering to students or otherwise seeking the lowest common denominator. On the contrary, it is a question of again making the practice of sociological thinking meaningful, rigorous, and relevant to today’s world of undergraduates. This comparatively concise, highly visual, and affordable book offers a refreshingly new way forward to reach students, using one of the most powerful tools in a sociologist’s teaching arsenal—the familiar stuff in students’ everyday lives throughout the world: the jeans they wear to class, the coffee they drink each morning, or the phones their professors tell them to put away during lectures. A focus on consumer culture, seeing the strange in the familiar, is not only interesting for students; it is also (the authors suggest) pedagogically superior to more traditional approaches. By engaging students through their stuff, this book moves beyond teaching about sociology to helping instructors teach the practice of sociological thinking. It moves beyond describing what sociology is, so that students can practice what sociological thinking can do. This pedagogy also posits a relationship between teacher and learner that is bi-directional. Many students feel a sense of authority in various areas of consumer culture, and they often enjoy sharing their knowledge with fellow students and with their instructor. Opening up the sociology classroom to discussion of these topics validates students’ expertise on their own life-worlds. Teachers, in turn, gain insight from the goods, services, and cultural expectations that shape students’ lives. While innovative, the book has been carefully crafted to make it as useful and flexible as possible for instructors aiming to build core sociological foundations in a single semester. A map on pages ii–iii identifies core sociological concepts covered so that a traditional syllabus as well as individual lectures can easily be maintained. Theory, method, and active learning exercises in every chapter constantly encourage the sociological imagination as well as the "doing" of sociology.
| Author | : Laura J. Shepherd |
| Publisher | : Routledge |
| Total Pages | : 631 |
| Release | : 2014-07-17 |
| Genre | : Political Science |
| ISBN | : 1134752598 |
Fully revised and updated, this second edition of Gender Matters in Global Politics is a comprehensive textbook for advanced undergraduates studying feminism & international relations, gender and global politics and similar courses. It provides students with an accessible but in-depth account of the most significant theories, methodologies, debates and issues. This textbook is written by an international line-up of established and emerging scholars from a range of theoretical perspectives, and brings together cutting-edge feminist scholarship in a variety of issue areas. Key features and benefits of the book: Introduces students to the wide variety of feminist and gender theory and explains the relevance to contemporary global politics Explains the insights of feminist theory for a range of other disciplines including international relations, international political economy and security studies Addresses a large number of key contemporary issues such as human rights, trafficking, rape as a tool of war, peacekeeping and state-building, terrorism and environmental politics Features detailed pedagogical tools and resources – seminar exercises, text boxes, photographs, suggestions for further reading, web resources and a glossary of key terms New chapters on - Environmental politics and ecology; War; Terrorism and political violence; Land, food and water; International legal institutions; Peacebuilding institutions and post-conflict reconstruction; Citizenship; Art, aesthetics and emotionality; and New social media and global resistance. This text enables students to develop a sophisticated understanding of the work that gender does in policies and practices of global politics.
| Author | : Cole Group |
| Publisher | : |
| Total Pages | : 100 |
| Release | : 1995 |
| Genre | : Cooking |
| ISBN | : 9781564268037 |
Cooks will find everything they need to know about using tortillas, Mandarin pancakes, pitas, and a variety of other flat breads in this book, plus recipes for making both store-bought and handmade varieties, appetizers and salads, and instructions for stuffing wrappers such as Philippine lumpia and egg rolls. 40 color photos.
| Author | : |
| Publisher | : |
| Total Pages | : 484 |
| Release | : 2008 |
| Genre | : Labor movement |
| ISBN | : |
| Author | : Degruyter |
| Publisher | : de Gruyter |
| Total Pages | : 872 |
| Release | : 2010-12-16 |
| Genre | : Reference |
| ISBN | : 9783110230246 |
Reviews are an important aspect of scholarly discussion because they help filter out which works are relevant in the yearly flood of publications and are thus influential in determining how a work is received. The IBR, published again since 1971 as an interdisciplinary, international bibliography of reviews, it is a unique source of bibliographical information. The database contains entries on over 1.2 million book reviews of literature dealing primarily with the humanities and social sciences published in 6,820, mainly European scholarly journals. Reviews of more than 560,000 scholarly works are listed. The database increases every year by 60,000 entries. Every entry contains the following information: On the work reviewed: author, title On the review: reviewer, periodical (year, edition, page, ISSN), language, subject area (in German, English, Italian) Publisher, address of journal
| Author | : LW Rooney |
| Publisher | : Elsevier |
| Total Pages | : 311 |
| Release | : 2015-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0128123680 |
Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips
