컨텐츠로 이동
Planet taco : a global history of Mexican food 해당 항목을 미리보기
닫기해당 항목을 미리보기
확인중입니다…

Planet taco : a global history of Mexican food

저자: Jeffrey M Pilcher
출판사: Oxford ; New York : Oxford University Press, ©2012.
판/형식:   도서 : 영어모든 판과 형식 보기
데이터베이스:WorldCat
요약:
As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food, and Mexican food more broadly, become so ubiquitous? In this book the author traces the historical origins and evolution of Mexico's national cuisine, explores its  더 읽기…
평가:

(아무런 평가가 없습니다.) 0 리뷰와 함께 - 첫번째로 올려주세요.

주제
다음과 같습니다:

 

도서관에서 사본 찾기

&AllPage.SpinnerRetrieving; 해당항목을 보유하고 있는 도서관을 찾는 중

상세정보

문서 형식:
모든 저자 / 참여자: Jeffrey M Pilcher
ISBN: 9780199740062 0199740062
OCLC 번호: 781680667
설명: xv, 292 pages : illustrations, maps ; 25 cm
내용: 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 --
Glossary.
책임: Jeffrey M. Pilcher.
더 많은 정보:

초록:

Planet Taco examines the historical struggles between globalization and national sovereignty in the creation of "authentic" Mexican food. By telling the stories of the "Chili Queens" of San Antonio  더 읽기…

리뷰

편집자의 리뷰

출판사 줄거리

Jeffrey Pilcher takes us through the many permutations of subsequent Mexican cuisine with a sure hand. Planet Taco does more than trace the movement of a single food item through history and across 더 읽기…

 
사용자-기여 리뷰
GoodReads 리뷰 가져오는 중…
DOGObooks 리뷰를 가지고 오는 중…

태그

첫번째 되기
요청하신 것을 확인하기

이 항목을 이미 요청하셨을 수도 있습니다. 만약 이 요청을 계속해서 진행하시려면 Ok을 선택하세요.

링크된 데이터


<http://www.worldcat.org/oclc/781680667>
library:oclcnum"781680667"
library:placeOfPublication
library:placeOfPublication
library:placeOfPublication
owl:sameAs<info:oclcnum/781680667>
rdf:typeschema:Book
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
<http://id.loc.gov/authorities/subjects/sh85031866>
rdf:typeschema:Intangible
schema:name"Cooking, Mexican--Social aspects--History."@en
schema:name"Cooking, Mexican--History."@en
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:copyrightYear"2012"
schema:creator
schema:datePublished"2012"
schema:description"As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food, and Mexican food more broadly, become so ubiquitous? In this book the author 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. The author 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 he 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 a taco cart in Hermosillo, Mexico to the "Chili Queens" of San Antonio and tamale vendors in Los Angeles., the author follows this highly adaptable cuisine, paying special attention to the people too often overlooked in the battle to define authentic Mexican food: indigenous Mexicans and Mexican Americans."@en
schema:description"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 -- Glossary."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/1127736334>
schema:genre"History"@en
schema:inLanguage"en"
schema:name"Planet taco : a global history of Mexican food"@en
schema:publisher
schema:url
schema:workExample
umbel:isLike<http://bnb.data.bl.uk/id/resource/GBB269921>

Content-negotiable representations

윈도우 닫기

WorldCat에 로그인 하십시오 

계정이 없으세요? 아주 간단한 절차를 통하여 무료 계정을 만드실 수 있습니다.