Author: Janet I. PérezPublisher:
ISBN:
Category : Food in literature
Languages : en
Pages : 276
Book Description
Feasting, fasting and gastronomy in Hispanic literature
Author: Janet I. PérezPublisher:
ISBN:
Category : Food in literature
Languages : en
Pages : 276
Book Description
Feasting and fasting in Latin American Culture
Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 125
Book Description
An interdisciplinary seminar that explores and analyses the representation of food in Latin American culture, society and literary traditions.
Eating Puerto Rico
Author: Cruz Miguel Ortíz CuadraPublisher: UNC Press Books
ISBN: 1469608847
Category : Cooking
Languages : en
Pages : 407
Book Description
Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
Planet Taco
Author: Jeffrey M. PilcherPublisher: Oxford University Press
ISBN: 0190655771
Category : Cooking
Languages : en
Pages : 311
Book Description
"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"--
From Feasting To Fasting
Author: Veronika GrimmPublisher: Routledge
ISBN: 1134778449
Category : History
Languages : en
Pages : 308
Book Description
Veronika Grimm discusses early Christian texts dealing with food, eating and fasting. It will be of interest to all students of Early Christianity and to those searching for historical roots of modern attitudes.
Food, Health, and Culture in Latino Los Angeles
Author: Sarah Portnoy Sarah PortnoyPublisher: Rowman & Littlefield
ISBN: 1442251301
Category : Cooking
Languages : en
Pages : 223
Book Description
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.
Publications of the Modern Language Association of America
Author: The Archaeology and Politics of Food and Feasting in Early States and Empires
Author: Tamara L. BrayPublisher: Springer Science & Business Media
ISBN: 0306482460
Category : Social Science
Languages : en
Pages : 292
Book Description
This volume examines the commensal politics of early states and empires and offers a comparative perspective on how food and feasting have figured in the political calculus of archaic states in both the Old and New Worlds. It provides a cross-cultural and comparative analysis for scholars and graduate students concerned with the archaeology of complex societies, the anthropology of food and feasting, ancient statecraft, archaeological approaches to micro-political processes, and the social interpretation of prehistoric pottery.
Monographic Review
Author: The Supper of the Lamb
Author: Robert Farrar CaponPublisher: Harvest
ISBN: 9780156868938
Category : Cookery
Languages : en
Pages : 0
Book Description
Reprint of the ed. published by Doubleday, Garden City, N.Y.