Download or read book The Good Life written by Fabiola Cabeza and published by . This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic work on traditional New Mexico life and cooking is now available in an illustrated edition featuring over eighty recipes representing he culinary essence of Northern New Mexico kitchens. Evoking the customs of Hispano family life, home economist and folklorist Fabiola Cabeza de Baca Gilbert preserves her native traditions while imparting to today's cooks kitchen-tested dishes adapted for the modern kitchen.

Download or read book The Good Life New Mexico Traditions and Food written by Fabiola Cabeza de Baca Gilbert and published by . This book was released on 1982 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic work on traditional New Mexico life & cooking by Fabiola Cabeza de Baca Gilbert is the culmination of the author's thirty years of experience as a home economist with Spanish-speaking residents in northern New Mexico. The Good Life is in two parts. The first part is a series of stories that evoke the customs & traditions of an Hispanic family in New Mexico. The second part is a cookbook that includes the complete repertoire of native New Mexian food. Over 100 recipes are included -- dishes that have been adapted & tested for the contemporary cook.

Download or read book Historic Cookery written by Fabiola Cabeza de Baca Gilbert and published by GibbsSmith.ORM. This book was released on 2019-05-21 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: The classic collection of heirloom recipes featuring more than one hundred authentic dishes from New Mexico. Traditional New Mexican cuisine isn’t the same as Mexican or Tex-Mex—instead, it’s a unique fusion of various Native American, Mexican, Spanish, European, and even North American cowboy chuckwagon foods and cooking techniques. The more than one hundred authentic New Mexican dishes in Historic Cookery take you back to the old ways of preparing food, slow-cooked with flavor and just the right finishing touch. The chile sauces and meat, poultry, fish, cheese, egg, salad, soup, bread, sandwich, dessert, pastry, beverage, and other recipes will have you cooking just like your abuela. The first known published cookbook to focus on the distinctive dishes of this Southwestern state, Historic Cookery was written by Fabiola Cabeza de Baca Gilbert—a multilingual nutritionist who is also noted for inventing the U-shaped fried taco shell.

Download or read book The Good Life written by Fabiola Cabeza de Baca Gilbert and published by . This book was released on 1949 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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 224 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 Cooking Up the Good Life written by Jenny Breen, Susan Thurston and published by U of Minnesota Press. This book was released on 2011 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Writing the Goodlife written by Priscilla Solis Ybarra and published by University of Arizona Press. This book was released on 2016-05-12 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Western Literature Association’s 2017 Thomas J. Lyon Book Award in Western American Literary and Cultural Studies Mexican American literature brings a much-needed approach to the increasingly urgent challenges of climate change and environmental injustice. Although current environmental studies work to develop new concepts, Writing the Goodlife looks to long-established traditions of thought that have existed in Mexican American literary history for the past century and a half. During that time period, Mexican American writing consistently shifts the focus from the environmentally destructive settler values of individualism, domination, and excess toward the more beneficial refrains of community, non-possessiveness, and humility. The decolonial approaches found in these writings provide rich examples of mutually respectful relations between humans and nature, an approach that Priscilla Solis Ybarra calls “goodlife” writing. Goodlife writing has existed for at least the past century, Ybarra contends, but Chicana/o literary history’s emphasis on justice and civil rights eclipsed this tradition and hidden it from the general public’s view. Likewise, in ecocriticism, the voices of people of color most often appear in deliberations about environmental justice. The quiet power of goodlife writing certainly challenges injustice, to be sure, but it also brings to light the decolonial environmentalism heretofore obscured in both Chicana/o literary history and environmental literary studies. Ybarra’s book takes on two of today’s most discussed topics—the worsening environmental crisis and the rising Latino population in the United States—and puts them in literary-historical context from the U.S.-Mexico War up to today’s controversial policies regarding climate change, immigration, and ethnic studies. This book uncovers 150 years’ worth of Mexican American and Chicana/o knowledge and practices that inspire hope in the face of some of today’s biggest challenges.

Download or read book The Good Life written by and published by . This book was released on 1973 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Celebraciones Mexicanas written by Andrea Lawson Gray and published by AltaMira Press. This book was released on 2013-09-24 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebraciones Mexicanas: History, Traditions, and Recipes is the first book to bring the richness and authenticity of the foods of Mexico’s main holidays and celebrations to the American home cook. This cultural cookbook offers insight into the traditional Mexican holidays that punctuate Mexican life and provides more than 200 original recipes to add to our Mexican food repertoire. The authors first discuss Mexican eating customs and then cover 25 holidays and festivals throughout the year, from the day of the Virgin of Guadalupe, Carnaval, Cinco de Mayo, to the Day of the Revolution, with family celebrations for rites of passage, too. Each holiday/festival includes historical background and cultural and food information. The lavishly illustrated book is appropriate for those seeking basic knowledge of Mexican cooking and customs as well as aficionados of Mexican cuisine.

Download or read book Writing the Goodlife written by Priscilla Solis Ybarra and published by University of Arizona Press. This book was released on 2016-03-24 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The book looks to long-established traditions of environmentalist thought alive in Mexican American literary history over the last 150 years"--Provided by publisher.

Download or read book We Fed Them Cactus written by Fabiola Cabeza de Baca Gilbert and published by UNM Press. This book was released on 1994 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Documents the daily activities of Hispanic pioneers--buffalo hunting, horse breaking, sheep herding, preparing and preserving food, sewing, tending the sick, and educating children are included in this rich recuerdo, as well as stories of Comancheros, Tejanos, Americanos, and outlaws.

Download or read book World Food Mexico City written by James Oseland and published by Ten Speed Press. This book was released on 2020-11-24 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introducing World Food, an exceptional new cookbook series in the classic tradition, taking readers on a journey to the world’s greatest cuisines and the remarkable cultures they come from. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION AND TOWN & COUNTRY Whether you’re an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user’s guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You’ll be taken to home kitchens, markets, and restaurants, where you’ll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques. Every recipe—from the vivid salsa with pan-roasted tomatoes to the soul-satisfying pork stew with corn, potatoes, and green beans—provides a cook’s-eye lens into real Mexico City culture. Explore easy party food such as authentic guacamole and homemade tortilla chips; satisfying first courses such as cantina-style garlic soup and beer-infused “drunken” rice; or slow-cooked masterpieces such as Mexican-style stewed zucchini. Learn how to make family-friendly meals including ancho chiles stuffed with cheese, as well as standouts such as fall-apart tender roasted lamb with pasilla chiles, or tuna tostada garnished with chipotle mayonnaise and avocado—a modern classic from the beloved restaurant Contramar. With more than 150 photographs and a comprehensive illustrated reference chapter that tells you how to find, use, and store all the necessary ingredients, from cilantro to Mexican cheeses, World Food: Mexico City satisfies an appetite for new recipes, new ways to cook, and a new way of understanding one of the most exciting food destinations on the planet.

Download or read book Food Culture in Mexico written by Janet Long-Solis and published by Bloomsbury Publishing USA. This book was released on 2005-01-30 with total page 218 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 Tasting New Mexico written by Cheryl Alters Jamison and published by . This book was released on 2012 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Simple Food Big Flavor written by Aaron Sanchez and published by Simon and Schuster. This book was released on 2011-10-04 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes inspired by Mexican cuisine and themed around fifteen distinctive flavor bases, in a volume complemented by Latin culinary tips and recommendations for applying sauces to everyday meals.

Download or read book Food from My Heart written by Zarela Martfnez and published by Createspace Independent Pub. This book was released on 2010-11-01 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: In "Food From My Heart", Martínez describes the connection between Mexico and food, between food and culture. Mexican cooking is itself the result of the collision of cultures; it brings together Old and New World ingredients—rice, onions, corriander, from the Old; corn, chiles, beans, tomatoes, from the New—and the culinary influences of its constantly shifting ethnic mosaic—the Mayans, Aztecs, Spanish, French, Germans, Chinese.Martínez has drawn upon these influences, of friends and family, of traditional foods of many regions of Mexico, to create her own personal style of cooking, one that is imaginative and highly flavorful, easy to prepare, and evocative of the classic Mexican cooking upon which it is based. It is all brought together—the traditional and new—in the form of memoir, stories, and more than 175 recipes to create this singular cookbook.Now celebrating it's 20th anniversary.

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"--