Planet Taco: A Global History of Mexican FoodOUP USA, 18/10/2012 - 292 من الصفحات Planet Taco asks the question, "what is authentic Mexican food?" The burritos and taco shells that many people think of as Mexican were actually created in the United States, and Americanized foods have recently been carried around the world in tin cans and tourist restaurants. But the contemporary struggle between globalization and national sovereignty to determine the meaning of Mexican food is far from new. In fact, Mexican food was the product of globalization from the very beginning — the Spanish conquest — when European and Native American influences blended to forge the mestizo or mixed culture of Mexico. The historic struggle between globalization and the nation continued in the nineteenth century, as 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, by contrast, were considered strictly déclassé. Yet another version of Mexican food was created in the U.S. Southwest by Mexican American cooks, including the "Chili Queens" of San Antonio and tamale vendors of Los Angeles. When Mexican American dishes were appropriated by the fast food industry and carried around the world, Mexican elites rediscovered the indigenous roots of their national cuisine among the ancient Aztecs and the Maya. Even this Nueva Cocina Mexicana was a transnational phenomenon, called "New Southwestern" by chefs in the United States. Rivalries within this present-day gourmet movement recalled the nineteenth-century struggles between Creole, Native, and French foods. Planet Taco also seeks to recover the history of people who have been ignored in the struggles to define authentic Mexican, especially those who are marginal to both nations: Indians and Mexican Americans. |
المحتوى
Introduction A Tale of Two Tacos | 1 |
Part I ProtoTacos | 19 |
Part II National Tacos | 77 |
Part III Global Tacos | 161 |
Conclusion The Battle of the Taco Trucks | 221 |
Notes | 233 |
Glossary | 263 |
Select Bibliography | 268 |
283 | |
طبعات أخرى - عرض جميع المقتطفات
Planet Taco: A Global History of Mexican Food <span dir=ltr>Jeffrey M. Pilcher</span> لا تتوفر معاينة - 2012 |
عبارات ومصطلحات مألوفة
agricultural Angeles Anglo authentic Mexican Aztec beans became began borderlands bread burritos California carne asada cheese chefs chile peppers chili con carne chili queens chocolate colonial consumers cookbooks cooking corn tortillas Creole culinary tourism culture dishes distinctive early elite enchiladas ethnic European exotic fast-food flavors French frontier Glen Bell global Hispanic History immigrant Indians indigenous industrial ingredients José kitchen labor León maize Maseca Maya Meanwhile meat menu Mesoamerica Mexican American Mexican community Mexican cuisine Mexican food Mexican restaurants Mexico City migrants modern mole de guajolote national cuisine native nineteenth century nixtamal northern Nuevo numbers plants Plaza Porfirian pre-Hispanic Pueblo pulque recipes regional cuisines restaurateurs rural salsa San Antonio Santa sauce served social society Sonora Southwest Spain Spaniards Spanish spices stew Taco Bell taco shells tamales taste tequila Tex-Mex tortillas tourists traditions United University of Texas University Press urban vendors versions wheat flour tortillas women workers World York