Download or read book Latino Food Culture written by Zilkia Janer and published by Bloomsbury Publishing USA. This book was released on 2008-03-30 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin. The pan-Latino food culture that is emerging in the United States is also a transnational phenomenon that constantly nurtures and is nurtured by national and regional cuisines. They all combine in kaleidoscopic ways their shared gastronomic wealth of Spanish and Amerindian cuisines with different African, European and Asian culinary traditions. This book discusses the ongoing development of Latino food culture, giving special attention to how Latinos are adapting and transforming Latin American and international elements to create one of the most vibrant cuisines today. This is essential reading for crucial cultural insight into Latinos from all backgrounds. Readers will learn about the diverse elements of an evolving pan-Latino food culture-the history of the various groups and their foodstuffs, cooking, meals and eating habits, special occasions, and diet and health. Representative recipes and photos are interspersed in the essays. A chronology, glossary, resource guide, and bibliography make this a one-stop resource for every library.
Download or read book Food Health and Culture in Latino Los Angeles written by Sarah Portnoy Sarah Portnoy and published by Rowman & Littlefield. This book was released on 2016-11-14 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States—and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the most diverse representations of Latino gastronomy in the United States, featuring the cuisine of nearly every region of Mexico, countries such as Peru, Argentina, Guatemala and El Salvador, as well as an incredible variety of Asian-Latin fusion cuisine. Despite the expansion of Latino cuisine's popularity in Los Angeles and the celebrity of many Latino chefs, there is a stark divide between what is available at restaurants and food trucks and what is available to many low-income, urban Latinos who live in food deserts. In these areas, access to healthy, affordable, culturally appropriate foods is a daily challenge. Food-related diseases, particularly diabetes and obesity, plague these communities. In the face of this crisis, grassroots organizations, policy-makers and local residents are working to improve access and affordability through a growing embrace of traditional cuisine, an emergent interest in the farm-to-table movement, and the work of local organizations. Angelinos are creating alternatives to the industrial food system that offer hope for Latino food culture and health in Los Angeles and beyond. This book provides an overview of contemporary L.A.’s Latino food culture, introducing some of the most important chefs in the Latino food scene, and discussing the history and impact of Latino street food on culinary variety in Los Angeles. Along with food culture, the book also discusses alternative sources of healthy food for low-income communities: farmers markets, community and school gardens, urban farms, and new neighborhood markets that work to address the inequalities in access and affordability for Latino residents. By making the connection between Latino food culture and the Latino communities’ food related health issues, this study approaches the issue from a unique perspective.
Download or read book Gran Cocina Latina written by Maricel E. Presilla and published by W. W. Norton. This book was released on 2012 with total page 901 pages. Available in PDF, EPUB and Kindle. Book excerpt: The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan. 30,000 first printing.
Download or read book Taco USA written by Gustavo Arellano and published by Simon and Schuster. This book was released on 2013-04-16 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity.
Download or read book Food Texts and Cultures in Latin America and Spain written by Rafael Climent-Espino and published by Vanderbilt University Press. This book was released on 2021-04-30 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: A foundational text in the emerging field of Latin American and Iberian food studies
Download or read book Puerto Rican Cuisine in America written by Oswald Rivera and published by Running Press Adult. This book was released on 2015-03-10 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Puerto Rican cuisine holds a unique place in the culinary world with its blend of Spanish, African, and Native Caribbean influences. In Puerto Rican Cuisine in America, Oswald Rivera shares over 250 family-favorite recipes that explore this one-of-a-kind style of Caribbean cooking. There is everything from hearty soup like Sancocho to savory delicacies such as Cabro Borracho (drunken goat) and Camarones Guisados (stewed shrimp) to rich desserts like Flan de Calabaza (pumpkin flan). Plus, with a suggested wine pairing for every dish and 90 delicious drink recipes, readers can enjoy the perfect Puerto Rican meal. Throughout the book, Oswald explores Puerto Rico's unique history, its people's migration to New York City, and his youth growing up in Harlem, as well as the growth of the Nuyorican culture in the United States. Refreshed with new illustrations throughout, this edition features a new preface by the author.
Download or read book African American Foodways written by Anne Bower and published by University of Illinois Press. This book was released on 2009 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moving beyond catfish and collard greens to the soul of African American cooking
Download or read book Food Studies in Latin American Literature written by Rocío del Aguila and published by University of Arkansas Press. This book was released on 2021-12-10 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Collection of essays analyzing a wide array of Latin American narratives through the lens of food studies"--
Download or read book How America Eats written by Jennifer Jensen Wallach and published by Rowman & Littlefield. This book was released on 2013 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America's identity, and have helped define what it means to be American.
Download or read book Latin American Paleo Cooking written by Amanda Torres and published by . This book was released on 2017-08-22 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Most recipes are AIP-friendly or AIP-adaptable"--Cover.
Download or read book Eight Flavors written by Sarah Lohman and published by Simon and Schuster. This book was released on 2016-12-06 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Download or read book The Texanist written by David Courtney and published by University of Texas Press. This book was released on 2017-04-25 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of Courtney's columns from the Texas Monthly, curing the curious, exorcizing bedevilment, and orienting the disoriented, advising "on such things as: Is it wrong to wear your football team's jersey to church? When out at a dancehall, do you need to stick with the one that brung ya? Is it real Tex-Mex if it's served with a side of black beans? Can one have too many Texas-themed tattoos?"--Amazon.com.
Download or read book Food Culture in South America written by José Rafael Lovera and published by Bloomsbury Publishing USA. This book was released on 2005-05-30 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups—Indians, Europeans, and Africans—and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat and wine, with little success. Many dishes, cooking methods, and food habits have survived with little modification since time immemorial. Students and other readers will learn much about the South American foodways in daily life today, with special attention paid to historical perspective and any rural and urban differences. For example, in all the major cultural groups, food preparation and cooking have always been women's work, with the exception of the meat roast (asado) by llaneros and gauchos. The rise of the cooking profession is discussed as well. A fascinating look at the daily meal schedule includes insight in to how the European conquerors imposed their eating habits and encouraged overeating, with the abundance found in the New World. Modern life is shown to affect where people eat, as buying meals, often from street vendors, during the workday has become more of a necessity. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes from many of the countries and illustrations complement the narrative.
Download or read book The Taco Truck written by Robert Lemon and published by University of Illinois Press. This book was released on 2019-05-16 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Icons of Mexican cultural identity and America's melting pot ideal, taco trucks have transformed cityscapes from coast to coast. The taco truck radiates Mexican culture within non-Mexican spaces with a presence—sometimes desired, sometimes resented—that turns a public street corner into a bustling business. Drawing on interviews with taco truck workers and his own skills as a geographer, Robert Lemon illuminates new truths about foodways, community, and the unexpected places where ethnicity, class, and culture meet. Lemon focuses on the San Francisco Bay Area, Sacramento, and Columbus, Ohio, to show how the arrival of taco trucks challenge preconceived ideas of urban planning even as cities use them to reinvent whole neighborhoods. As Lemon charts the relationships between food practices and city spaces, he uncovers the many ways residents and politicians alike contest, celebrate, and influence not only where your favorite truck parks, but what's on the menu.
Download or read book Food Cultures of the World Encyclopedia 4 volumes written by Ken Albala and published by Bloomsbury Publishing USA. This book was released on 2011-05-25 with total page 1566 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
Download or read book The Latin American Cookbook written by Virgilio Martinez and published by Phaidon Press. This book was released on 2021-11-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world - under the expert tutelage of globally renowned Peruvian chef, Virgilio Martinez
Download or read book Nuevo Latino written by Douglas Rodriguez and published by . This book was released on 1995 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Text and illustrations explain 150 recipes for breads, soups, sauces, seafood, and desserts.
