Planet Taco: A Global History of Mexican Food
by Jeffrey M. Pilcher | Nonfiction | This book has not been rated.
ISBN: 0190655771 Global Overview for this book
ISBN: 0190655771 Global Overview for this book
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1 journaler for this copy...
About the Book:
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 d class . 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.
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 d class . 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.
Journal Entry 2 by EEastgate_OBCZ at LFL - Eastgate Drive E (2762) in Boise, Idaho USA on Sunday, April 3, 2022
Released 2 yrs ago (4/3/2022 UTC) at LFL - Eastgate Drive E (2762) in Boise, Idaho USA
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BookCrossing is the act of sending your books out into the world, and tracking their journeys. BookCrossing.com is the website that makes this possible: book lovers share their own books (or books that they have bought second hand, or have gotten from friends) with people they have never met, by leaving them where others can find them.
Each book gets a permanent and unique number of its own, called a BCID (BookCrossing IDentification). If someone finds the book and decides to make a journal entry through this website, everyone who has ever journaled that book gets a message by E-mail and finds out where the book has traveled.
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The "4 Rs" of BookCrossing: Read... Ready... Release... Repeat!
* Read a book. (Well, okay, you don't actually have to read it; just grab a book, any book.)
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* Release it.
* Repeat with enthusiasm!
Remember the R's and recycle your books through reading and releasing. Sustainable literature -- what a concept!
If you have found a BookCrossing book, welcome! If you are a new member I hope you will use me as your referring member EEastgate_OBCZ
Welcome to BookCrossing.
