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Pilcher, Jeffrey M., 1965-
Subjects
Cooking, Mexican -- History.
Cooking, Mexican -- Social aspects -- History.
Food habits -- Mexico -- History.
Gastronomy -- Mexico -- History.
Mexican Americans -- Food -- History.
Browse Catalog
by author:
Pilcher, Jeffrey M., 1965-
by title:
Planet Taco : a glob...
by call number:
641.5972 P637p
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Pilcher, Jeffrey M., 1965-
Cooking, Mexican -- History.
Cooking, Mexican -- Social aspects -- History.
Food habits -- Mexico -- History.
Gastronomy -- Mexico -- History.
Mexican Americans -- Food -- History.
MARC Display
Planet
Taco
: a
global
history
of
Mexican
food
/ Jeffrey M. Pilcher.
by
Pilcher, Jeffrey M., 1965-
Oxford University Press, 2017.
Call #:
641.5972 P637p
Subjects
Cooking,
Mexican
--
History
.
Cooking,
Mexican
-- Social aspects --
History
.
Food
habits -- Mexico --
History
.
Gastronomy -- Mexico --
History
.
Mexican
Americans --
Food
--
History
.
ISBN:
9780190655778 (pbk.)
Bibliography:
Includes bibliographic references and index.
Contents:
Introduction : a tale of two tacos -- Part I. Proto-tacos. Maize and the making of Mexico ; Burritos in the borderlands -- Part II. National tacos. From the pastry war to Parisian mole ; The rise and fall of the chili queens ; Inventing the
Mexican
American
taco
-- Part III.
Global
Tacos. The first wave of
global
Mexican
; The blue corn bonanza -- Conclusion : the battle of the
taco
trucks
Summary:
"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 publisher.
Holds:
0
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Home Delivery - HN
Adult Nonfiction
641.5972 P637p
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