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Author: Colin Gunckel Publisher: Rutgers University Press ISBN: 0813575168 Category : Performing Arts Languages : en Pages : 254
Book Description
In the early decades of the twentieth-century, Main Street was the heart of Los Angeles’s Mexican immigrant community. It was also the hub for an extensive, largely forgotten film culture that thrived in L.A. during the early days of Hollywood. Drawing from rare archives, including the city’s Spanish-language newspapers, Colin Gunckel vividly demonstrates how this immigrant community pioneered a practice of transnational media convergence, consuming films from Hollywood and Mexico, while also producing fan publications, fiction, criticism, music, and live theatrical events. Mexico on Main Street locates this film culture at the center of a series of key debates concerning national identity, ethnicity, class, and the role of Mexicans within Hollywood before World War II. As Gunckel shows, the immigrant community’s cultural elite tried to rally the working-class population toward the cause of Mexican nationalism, while Hollywood sought to position them as part of a lucrative transnational Latin American market. Yet ironically, both Hollywood studios and Mexican American cultural elites used the media to present negative depictions of working-class Mexicans, portraying their behaviors as a threat to middle-class respectability. Rather than simply depicting working-class immigrants as pawns of these power players, however, Gunckel reveals their active participation in the era’s film culture. Gunckel’s innovative approach combines media studies, urban history, and ethnic studies to reconstruct a distinctive, richly layered immigrant film culture. Mexico on Main Street demonstrates how a site-specific study of cultural and ethnic issues challenges our existing conceptions of U.S. film history, Mexican cinema, and the history of Los Angeles.
Author: Colin Gunckel Publisher: Rutgers University Press ISBN: 0813575168 Category : Performing Arts Languages : en Pages : 254
Book Description
In the early decades of the twentieth-century, Main Street was the heart of Los Angeles’s Mexican immigrant community. It was also the hub for an extensive, largely forgotten film culture that thrived in L.A. during the early days of Hollywood. Drawing from rare archives, including the city’s Spanish-language newspapers, Colin Gunckel vividly demonstrates how this immigrant community pioneered a practice of transnational media convergence, consuming films from Hollywood and Mexico, while also producing fan publications, fiction, criticism, music, and live theatrical events. Mexico on Main Street locates this film culture at the center of a series of key debates concerning national identity, ethnicity, class, and the role of Mexicans within Hollywood before World War II. As Gunckel shows, the immigrant community’s cultural elite tried to rally the working-class population toward the cause of Mexican nationalism, while Hollywood sought to position them as part of a lucrative transnational Latin American market. Yet ironically, both Hollywood studios and Mexican American cultural elites used the media to present negative depictions of working-class Mexicans, portraying their behaviors as a threat to middle-class respectability. Rather than simply depicting working-class immigrants as pawns of these power players, however, Gunckel reveals their active participation in the era’s film culture. Gunckel’s innovative approach combines media studies, urban history, and ethnic studies to reconstruct a distinctive, richly layered immigrant film culture. Mexico on Main Street demonstrates how a site-specific study of cultural and ethnic issues challenges our existing conceptions of U.S. film history, Mexican cinema, and the history of Los Angeles.
Author: Lesley Tellez Publisher: Hachette UK ISBN: 0857838113 Category : Cooking Languages : en Pages : 536
Book Description
Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.
Author: Elena Lahr-Vivaz Publisher: University of Arizona Press ISBN: 0816532516 Category : Art Languages : en Pages : 232
Book Description
Mexican Melodrama offers a timely look at critically acclaimed films that serve as key referents in discussions of Mexican cinema. Elena Lahr-Vivaz artfully portrays the dominant conventions of historical and contemporary Mexican cinema, showing how new-wave directors draw from a previous generation to produce meaning in the present.
Author: Lawrence J. Taylor Publisher: University of Arizona Press ISBN: 9780816517251 Category : History Languages : en Pages : 210
Book Description
Lawrence J. Taylor and Maeve Hickey explore the road between Tucson, Arizona and Nogales, Mexico talking to street urchins, mariachi bands, ranchers, cowboys, and waitresses about life along the road.
Author: Danny Mena Publisher: Rizzoli Publications ISBN: 0847864693 Category : Cooking Languages : en Pages : 274
Book Description
Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena's hometown. Made in Mexico mixes recipes inspired by Mexico City street food, local eateries, and multi-starred restaurants, combining regional traditions and global trends. In more than one hundred dishes for breakfast, antojitos or snacks, salads and ceviches, main dishes, and desserts, as well as staples such as salsa roja and tortillas, chef Danny Mena shows American home cooks the depth and diversity of true Mexican cooking in the capital city, with explanations for proper technique and suggestions for ingredient variations. Transportive photography from the streets, squares, markets, fondas, and restaurants of Mexico City complements beautifully plated dishes and an alfresco backyard dinner. Each recipe is inspired by a different Mexico City restaurant, giving the book a second life as a delicious image-filled guide to one of the world's hottest culinary destinations. Fascinating sidebars illuminate aspects of Mexican food culture and feature notable locations.
Author: Margarita Carrillo Arronte Publisher: Phaidon Press ISBN: 9780714867526 Category : Cooking Languages : en Pages : 704
Book Description
A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.
Author: James Oseland Publisher: Ten Speed Press ISBN: 0399579850 Category : Cooking Languages : en Pages : 226
Book Description
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.
Author: R. Hernandez-Rodriguez Publisher: Bloomsbury Publishing USA ISBN: 1440869243 Category : Cooking Languages : en Pages : 249
Book Description
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.
Author: Gustavo Arellano Publisher: Simon and Schuster ISBN: 1439148627 Category : Biography & Autobiography Languages : en Pages : 310
Book Description
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.
Author: Colin Gunckel
Author: Colin Gunckel
Author: Lesley Tellez
Author: Elena Lahr-Vivaz
Author: Lawrence J. Taylor
Author: Danny Mena
Author: Margarita Carrillo Arronte
Author: James Oseland
Author: R. Hernandez-Rodriguez
Author: Gustavo Arellano
Author: Mark Edmundson