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Author: Gregory McNamee Publisher: University of New Mexico Press ISBN: 0826359043 Category : Cooking Languages : en Pages : 256
Book Description
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today--and with the "southwesternization" of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
Author: Gregory McNamee Publisher: University of New Mexico Press ISBN: 0826359043 Category : Cooking Languages : en Pages : 256
Book Description
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today--and with the "southwesternization" of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
Author: T. Lindsay Baker Publisher: University of Oklahoma Press ISBN: 0806191627 Category : History Languages : en Pages : 433
Book Description
From its designation in 1926 to the rise of the interstates nearly sixty years later, Route 66 was, in John Steinbeck’s words, America’s Mother Road, carrying countless travelers the 2,400 miles between Chicago and Los Angeles. Whoever they were—adventurous motorists or Dustbowl migrants, troops on military transports or passengers on buses, vacationing families or a new breed of tourists—these travelers had to eat. The story of where they stopped and what they found, and of how these roadside offerings changed over time, reveals twentieth-century America on the move, transforming the nation’s cuisine, culture, and landscape along the way. Author T. Lindsay Baker, a glutton for authenticity, drove the historic route—or at least the 85 percent that remains intact—in a four-cylinder 1930 Ford station wagon. Sparing us the dust and bumps, he takes us for a spin along Route 66, stopping to sample the fare at diners, supper clubs, and roadside stands and to describe how such venues came and went—even offering kitchen-tested recipes from historic eateries en route. Start-ups that became such American fast-food icons as McDonald’s, Dairy Queen, Steak ’n Shake, and Taco Bell feature alongside mom-and-pop diners with flocks of chickens out back and sit-down restaurants with heirloom menus. Food-and-drink establishments from speakeasies to drive-ins share the right-of-way with other attractions, accommodations, and challenges, from the Whoopee Auto Coaster in Lyons, Illinois, to the piles of “chat” (mining waste) in the Tri-State District of Missouri, Kansas, and Oklahoma, to the perils of driving old automobiles over the Jericho Gap in the Texas Panhandle or Sitgreaves Pass in western Arizona. Describing options for the wealthy and the not-so-well-heeled, from hotel dining rooms to ice cream stands, Baker also notes the particular travails African Americans faced at every turn, traveling Route 66 across the decades of segregation, legal and illegal. So grab your hat and your wallet (you’ll probably need cash) and come along for an enlightening trip down America’s memory lane—a westward tour through the nation’s heartland and history, with all the trimmings, via Route 66.
Author: Justin Nordstrom Publisher: University of Arkansas Press ISBN: 1682261751 Category : History Languages : en Pages : 298
Book Description
"This collection of essays examines how food and its absence have been used both as a destructive weapon and a unifying force in establishing governmental control and cultural cohesion during times of conflict"--
Author: Tom Zoellner Publisher: University of Arizona Press ISBN: 0816553289 Category : Social Science Languages : en Pages : 377
Book Description
A sharp examination of Arizona by a nationally acclaimed writer, Rim to River follows Tom Zoellner on a 790-mile walk across his home state as he explores key elements of Arizona culture, politics, and landscapes. This book is essential reading for anyone interested in learning more about a vibrant and baffling place.
Author: H. Alan Day Publisher: Morgan James Publishing ISBN: 1683503996 Category : Pets Languages : en Pages : 160
Book Description
“His stories are timeless lessons of living, loving, and learning the Western way of life that will inspire all generations.” —Stuart Rosebrook, author of At Work in Arizona If you’re served a piece of humble pie, thank the server and choke it down. So says H. Alan Day, an award-winning author and American cowboy, who grew up on a 200,000-acre southwestern cattle ranch, made a hand at age five, and lived adventures most of us only witness on Netflix. While interacting with cowhands, horses, and the land, Alan learned valuable life lessons about loyalty, trust, humility, forgiveness, persistence, failure, innovation, and success. Now, this cowboy is ready to share his hard-earned wisdom with those who may never own or even ride a horse, much less rope a cow, train a wild mustang, or witch a well, but who, like Alan, contend day-in and day-out with the true grit of life. Cowboy Up! is a collection of thirty-five personal stories narrated by Alan Day in his authentic western voice. These stories touch on topics that affect us all: friendship, family, business, politics, community, and conservation. As Alan learned early on, a true friend has your back for life, whether that friend has two legs or four legs. If you don’t learn to listen, you may end up swinging from your suspenders on a bunkhouse hook; and if your pickup is about to get washed away in a flash flood, you better do some quick, two-step thinking. Alan’s stories not only explore what it means to be human, they evoke laughter, disbelief, wonder, joy, and more than a few heartfelt tears. FINALIST New Mexico-Arizona Book Award FINALIST Arizona Authors Association Book Award
Author: Linda S. Watts Publisher: Bloomsbury Publishing USA ISBN: 1440870004 Category : Cooking Languages : en Pages : 878
Book Description
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Author: William Atkins Publisher: Anchor ISBN: 0385539894 Category : Travel Languages : en Pages : 368
Book Description
Winner of the Stanford Dolman Travel Book of the Year (UK) "William Atkins is an erudite writer with a wonderful wit and gaze and this is a new and exciting beast of a travel book."—Joy Williams In the classic literary tradition of Bruce Chatwin and Geoff Dyer, a rich and exquisitely written account of travels in eight deserts on five continents that evokes the timeless allure of these remote and forbidding places. One-third of the earth's surface is classified as desert. Restless, unhappy in love, and intrigued by the Desert Fathers who forged Christian monasticism in the Egyptian desert, William Atkins decided to travel in eight of the world's driest, hottest places: the Empty Quarter of Oman, the Gobi Desert and Taklamakan deserts of northwest China, the Great Victoria Desert of Australia, the man-made desert of the Aral Sea in Kazkahstan, the Black Rock and Sonoran Deserts of the American Southwest, and Egypt's Eastern Desert. Each of his travel narratives effortlessly weaves aspects of natural history, historical background, and present-day reportage into a compelling tapestry that reveals the human appeal of these often inhuman landscapes.
Author: Carl Waldman Publisher: Infobase Publishing ISBN: 1438110103 Category : Indians of North America Languages : en Pages : 386
Book Description
A comprehensive, illustrated encyclopedia which provides information on over 150 native tribes of North America, including prehistoric peoples.
Author: Gregory McNamee
Author: Gregory McNamee
Author: T. Lindsay Baker
Author: Justin Nordstrom
Author: Tom Zoellner
Author: H. Alan Day![Food and World Culture [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/aETPEAAAQBAJ?fife=w80-h100)
Author: Linda S. Watts
Author: Lansing Bartlett Bloom
Author: William Atkins
Author: Marta Weigle
Author: Carl Waldman