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Taco USA : how Mexican food conquered America

Auteur : Gustavo Arellano
Éditeur : New York : Scribner, 2012.
Édition/format :   Livre imprimé : English : 1st Scribner hardcover edVoir toutes les éditions et tous les formats
Base de données :WorldCat
Résumé :
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.
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Détails

Genre/forme : History
Type d’ouvrage : Ressource Internet
Format : Book, Internet Resource
Tous les auteurs / collaborateurs : Gustavo Arellano
ISBN : 9781439148617 1439148619 9781439148624 1439148627
Numéro OCLC : 741542706
Description : viii, 310 pages : illustrations ; 23 cm
Contenu : Introduction: what's so cosmic about a burrito? --
You mean Mexico gave the world more than just tacos? --
Whatever happened to the Chili Queens and Tamale Kings? --
How did the taco become popular before Mexicans flooded the United States? --
Who were the enchilada millionaires, and how did they change Mexican food? --
How did Americans become experts at writing cookbooks on Mexican food? --
Whatever happened to Southwestern cuisine? --
Is Tex-Mex food doomed? --
What took the burrito so long to become popular? --
When did Mexicans start making food for Mexicans? --
How did Mexican food get into our supermarkets? --
Is the tortilla God's favored method of communication? --
How did salsa become America's top-selling condiment? --
Tequila? Tequila! --
What are the five greatest Mexican meals in the United States? --
What happens after the burrito has gone cosmic?
Responsabilité : Gustavo Arellano.
Plus d’informations :

Résumé :

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.

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Synopsis de l’éditeur

"In this entertaining nod to culinary and cultural histories, journalist Arellano traces the roots of Mexican food in the U.S. and explores the cuisine's many offshoots, underscoring why salsa is now Lire la suite...

 
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