Download or read book Mexican Origin Foods Foodways and Social Movements written by Devon Peña and published by University of Arkansas Press. This book was released on 2017-09-01 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, 2018 ASFS (Association for the Study of Food and Society) Book Award, Edited Volume This collection of new essays offers groundbreaking perspectives on the ways that food and foodways serve as an element of decolonization in Mexican-origin communities. The writers here take us from multigenerational acequia farmers, who trace their ancestry to Indigenous families in place well before the Oñate Entrada of 1598, to tomorrow’s transborder travelers who will be negotiating entry into the United States. Throughout, we witness the shifting mosaic of Mexican-origin foods and foodways in the fields, gardens, and kitchen tables from Chiapas to Alaska. Global food systems are also considered from a critical agroecological perspective, including the ways colonialism affects native biocultural diversity, ecosystem resilience, and equality across species, human groups, and generations. Mexican-Origin Foods, Foodways, and Social Movements is a major contribution to the understanding of the ways that Mexican-origin peoples have resisted and transformed food systems. It will animate scholarship on global food studies for years to come.
Download or read book Mexican Origin Foods Foodways and Social Movements written by Devon Peña and published by University of Arkansas Press. This book was released on 2017-09-01 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This collection of new essays offers groundbreaking perspectives on the ways that food and foodways serve as an element of decolonization in Mexican-origin communities. The writers here take us from multigenerational acequia farmers, who trace their ancestry to Indigenous families in place well before the Oñate Entrada of 1598, to tomorrow's transborder travelers who will be negotiating entry into the United States. Throughout, we witness the shifting mosaic of Mexican-origin foods and foodways from Chiapas to Alaska. Global food systems are also considered from a critical agroecological perspective, which takes into account the ways colonialism affects native biocultural diversity, ecosystem resilience, and equality across species and generations. Mexican-Origin Foods, Foodways, and Social Movements is a major contribution to the understanding of the ways that Mexican-origin peoples have resisted and transformed food systems through daily lived acts of producing and sharing food, knowledge, and seeds in both place-based and displaced communities. It will animate scholarship on global food studies for years to come."--Page [4] of cover.
Download or read book Planet Taco written by Jeffrey M. Pilcher and published by Oxford University Press. This book was released on 2017-02-14 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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"--
Download or read book The People of Mexico and Their Food written by Ann Burckhardt and published by Capstone. This book was released on 1996 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes food customs and preparation in Mexico, along with regional dishes and cooking techniques. Includes recipes for a variety of Mexican meals.
Download or read book Disrupting Maize written by Gabriela Méndez Cota and published by Rowman & Littlefield. This book was released on 2016-04-14 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theorizes the disruptions precipitated by corporate agricultural biotechnology in Mexican cultural politics.
Download or read book Food Cultures of Mexico written by R. Hernandez-Rodriguez and published by Bloomsbury Publishing USA. This book was released on 2021-10-11 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exciting volume brings to life the food culture of Mexico, detailing the development of the cuisine and providing practical information about ingredients and cooking techniques so that readers can replicate some of Mexico's most important traditional dishes. Mexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today? Written with an educated—not specialized—audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization. Specific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.
Download or read book Taste Politics and Identities in Mexican Food written by Steffan Igor Ayora-Diaz and published by Bloomsbury Publishing. This book was released on 2019-02-07 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices.
Download or read book Linguistic Acculturation and Food Behaviors Among Mexican origin Populations written by Brent Alan Langellier and published by . This book was released on 2013 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this dissertation, I seek to examine changes in diet and other food behaviors that take place within and across generations of Mexican immigrants in the U.S.I present four studies, each of which addresses a set of common hypotheses. My first hypothesis is that well-documented shifts in diet that occur as Mexican immigrants spend time in the U.S and become more acculturated may represent just one aspect of a broader shift in food behaviors. I use data from the 2005-2010 National Health and Nutrition Examination Survey (NHANES) and survey data that were collected as part of a community intervention study in East Los Angeles, California (East L.A. Community Survey) to examine the relationship between linguistic acculturation and a variety of food purchasing, preparation, and consumption behaviors among Mexican Americans. I present evidence of a broad shift in food behaviors as Mexican Americans acculturate, characterized by decreased home meal preparation and increased reliance on prepared and processed foods from restaurants and other food sources. My second hypothesis is that not all changes in food behaviors that occur within and across immigrant generations are the result of exposure to and adoption of U.S. culture, and thus should not be thought of as `dietary acculturation.' Rather, I argue that much of the change in food behaviors that occurs among Mexican immigrants and their offspring may result from shifts in social characteristics such as income, education, and urban exposure. For example, many immigrants migrate from rural areas in Mexico to large urban areas in the U.S., and educational attainment and socioeconomic status improve quickly among immigrants and their offspring. I argue that these important social factors would affect food behaviors in any country, and thus it is important to differentiate between their influence and shifts in food behaviors caused by exposure to and adoption of U.S. culture. I investigate my second hypothesis using data from adult participants in the 2006 Encuesta Nacional de Salud y Nutrición (National Health and Nutrition Study), a large population-based study conducted in Mexico. I examine patterns in food behaviors among Mexican adults, finding that food spending and consumption of foods prepared outside of the home increase dramatically with income, education, and urban versus rural residence. Thus, my findings suggest that many of the social differences between more-acculturated Mexican Americans from their less-acculturated counterparts would result in large social gradients in food behaviors within the Mexican population, even in the absence of exposure to and adoption of U.S. culture. I also examine my second hypothesis using data from the 2005-2010 NHANES and the East L.A. Community Survey. I assess whether any observed relationship between linguistic acculturation and food behaviors is explained by income, education, and other sociodemographic differences between more- and less-acculturated Mexican Americans. My findings suggest that much of the relationship between linguistic acculturation and food behaviors is explained by these other social factors, and thus not all changes in food behaviors that occur within and across immigrant generations should be labeled as 'dietary acculturation.'
Download or read book Food Culture in Mexico written by Long Towell Long and published by Greenwood. This book was released on 2005-01-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century—when the Spaniards introduced new foodstuffs, adding variety to the diet—and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.
Download or read book Routledge Handbook of Sustainable Diets written by Kathleen Kevany and published by Taylor & Francis. This book was released on 2022-12-30 with total page 770 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook presents a must-read, comprehensive and state of the art overview of sustainable diets, an issue critical to the environment and the health and well-being of society. Sustainable diets seek to minimise and mitigate the significant negative impact food production has on the environment. Simultaneously they aim to address worrying health trends in food consumption through the promotion of healthy diets that reduce premature disability, disease and death. Within the Routledge Handbook of Sustainable Diets, creative, compassionate, critical, and collaborative solutions are called for across nations, across disciplines and sectors. In order to address these wide-ranging issues the volume is split into sections dealing with environmental strategies, health and well-being, education and public engagement, social policies and food environments, transformations and food movements, economics and trade, design and measurement mechanisms and food sovereignty. Comprising of contributions from up and coming and established academics, the handbook provides a global, multi-disciplinary assessment of sustainable diets, drawing on case studies from regions across the world. The handbook concludes with a call to action, which provides readers with a comprehensive map of strategies that could dramatically increase sustainability and help to reverse global warming, diet related non-communicable diseases, and oppression and racism. This decisive collection is essential reading for students, researchers, practitioners, and policymakers concerned with promoting sustainable diets and thus establishing a sustainable food system to ensure access to healthy and nutritious food for all.
Download or read book Globalism and Localization written by Jeanine M. Canty and published by Routledge. This book was released on 2019-05-16 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considering the context of the present ecological and social crisis, this book takes an interdisciplinary approach to explore the relationship between globalism and localization. Globalism may be viewed as a positive emergent property of globalization. The latter depicts a worldwide economic and political system, and arguably a worldview, that has directly increased planetary levels of injustice, poverty, militarism, violence, and ecological destruction. In contrast, globalism represents interconnected systems of exchange and resourcefulness through increased communications across innumerable global diversities. In an economic, cultural, and political framework, localization centers on small-scale communities placed within the immediate bioregion, providing intimacy between the means of production and consumption, as well as long-term security and resilience. There is an increasing movement towards localization in order to counteract the destruction wreaked by globalization, yet our world is deeply and integrally immersed within a globalized reality. Within this collection, contributors expound upon the connection between local and global phenomenon within their respective fields including social ecology, climate justice, ecopsychology, big history, peace ecology, social justice, community resilience, indigenous rights, permaculture, food justice, liberatory politics, and both transformative and transpersonal studies.
Download or read book The Mexican Food Crisis written by David Kent Metzger and published by . This book was released on 1990 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Gardening at the Margins written by Gabriel R. Valle and published by University of Arizona Press. This book was released on 2022-10-25 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gardening at the Margins tells the remarkable story of a diverse group of neighbors working together to grow food and community in the Santa Clara Valley in California. Based on four years of deeply engaged ethnographic field research via a Participatory Action Research project with the people and ecosystems of La Mesa Verde home garden program, Gabriel R. Valle develops a theory of convivial labor to describe how the acts of care among the diverse gardeners—through growing, preparing, and eating food in one of the most income unequal places in the country—are powerful, complex acts of resistance. Participants in La Mesa Verde home garden program engage in the practices of growing and sharing food to envision and continuously work to enact alternative food systems that connect people to their food and communities. They are building on ancestral knowledge, as well as learning new forms of farming, gardening, and healing through convivial acts of sharing. The individuals featured in the book are imagining and building alternative worlds and futures amid the very real challenges they embody and endure. Climate change, for example, is forcing thousands of migrants to urban areas, which means recent immigrants’ traditional environmental, nutritional, and healing knowledge will continue to be threatened by the pervasiveness of modernity and the homogenization of global capitalism. Moreover, once rural people migrate to urban areas, their ability to retain traditional foodways will remain difficult without spaces of autonomy. The stories in this book reveal how people create the physical space to grow food and the political space to enact autonomy to revive and restore agroecological knowledge needed for an uncertain future.
Download or read book Mexican American Cuisine written by Dummy author and published by . This book was released on with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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."
Download or read book Country of origin Bias Toward U S and Mexican Food Products Among Mexican Consumers written by Jaime Almonte-Alvarez and published by . This book was released on 1994 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Immigrant Food Nexus written by Julian Agyeman and published by MIT Press. This book was released on 2020-04-07 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: The intersection of food and immigration in North America, from the macroscale of national policy to the microscale of immigrants' lived, daily foodways. This volume considers the intersection of food and immigration at both the macroscale of national policy and the microscale of immigrant foodways—the intimate, daily performances of identity, culture, and community through food. Taken together, the chapters—which range from an account of the militarization of the agricultural borderlands of Yuma, Arizona, to a case study of Food Policy Council in Vancouver, Canada—demonstrate not only that we cannot talk about immigration without talking about food but also that we cannot talk about food without talking about immigration. The book investigates these questions through the construct of the immigrant-food nexus, which encompasses the constantly shifting relationships of food systems, immigration policy, and immigrant foodways. The contributors, many of whom are members of the immigrant communities they study, write from a range of disciplines. Three guiding themes organize the chapters: borders—cultural, physical, and geopolitical; labor, connecting agribusiness and immigrant lived experience; and identity narratives and politics, from “local food” to “dietary acculturation.” Contributors Julian Agyeman, Alison Hope Alkon, FernandoJ. Bosco, Kimberley Curtis, Katherine Dentzman, Colin Dring, Sydney Giacalone, Sarah D. Huang, Maryam Khojasteh, Jillian Linton, Pascale Joassart-Marcelli, Samuel C. H. Mindes, Laura-Anne Minkoff-Zern, Christopher Neubert, Fabiola Ortiz Valdez, Victoria Ostenso, Catarina Passidomo, Mary Beth Schmid, Sea Sloat, Kat Vang, Hannah Wittman, Sarah Wood
Download or read book Understanding Tracy Letts written by Thomas Fahy and published by Univ of South Carolina Press. This book was released on 2020-09-04 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Pulitzer Prize in drama as well as Tony Awards for best play and best actor, Tracy Letts has emerged as one of the greatest playwrights of the twenty-first century. Understanding Tracy Letts, the first book dedicated to his writing, is an introduction to his plays and an invitation to engage more deeply with his work—both for its emotional power and cultural commentary. Experiencing a Tracy Letts play often feels akin to reading a Cormac McCarthy novel, watching a Cohen Brothers film, and seeing an episode of Breaking Bad at the same time. His characters can be ruthlessly cruel and funny, selfish and generous, delusional and incisive, and deceptive and painfully honest. They keep secrets. They harbor biases and misconceptions. And in their quest to find love and understanding, they often end up being the greatest impediments to their own happiness. As a writer, Letts can move seamlessly from the milieu of a Texas trailer park to the pulsating nightlife of London's countercultural scene, the stifling quiet of small-town Ohio to the racial tensions of urban Chicago. He thrives in the one-act format, in plays like Mary Page Marlow and The Minutes, as well as the epic scope of August: Osage County and Linda Vista. With a musician's sense of timing, Letts shifts between humor and heartache, silence and sound, and the mundane and the poetic. And he fearlessly tackles issues such as gender bias, racism, homophobia, and disability rights. Contemporary American life thus becomes a way to comment on the country's troubled history from Native American genocide to the civil rights movement. The personal narratives of his characters become gateways to the political. Understanding Tracy Letts celebrates the range of Letts's writing, in part, by applying different critical approaches to his works. Whether through the lens of disability studies, the conspiracy genre, food studies, the feminist politics of quilting, or masculinity studies, these readings help bring out the thematic richness and sociopolitical dimensions of Letts's work.
