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| Genre/Vorm: | History COOKING / Regional & Ethnic / MexicanŜOCIAL SCIENCE / Ethnic Studies / Hispanic American StudiesŜOCIAL SCIENCE / Agriculture & Food |
|---|---|
| Genre: | Internetbron |
| Soort document | Boek, Internetbron |
| Alle auteurs / medewerkers: |
Gustavo Arellano |
| ISBN: | 9781439148617 1439148619 9781439148624 1439148627 |
| OCLC-nummer: | 741542706 |
| Beschrijving: | viii, 310 pages : illustrations ; 23 cm |
| Inhoud: | 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? |
| Verantwoordelijkheid: | Gustavo Arellano. |
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Arellano approaches his subject with incisiveness, humor, academic rigor, and, of course, an endless appetite. * Southwestern American Literature * "Gustavo Arellano...is perhaps the greatest (and only) living scholar of Mexican-American fast food." * The New York Times * "[Arellano] manages to squeeze in mentions of just about every Mexican restaurant (including, believe it or not, both Taco Cabana and the dining room of the Austin Hyatt), product line, and preparation in the country. If you've ever wondered about the roots of Taco Bell or why fajitas are called that or who invented the frozen-margarita machine, you'll find answers here."-Slate Magazine "In a chatty, lighthearted style and with mordant wit, Arellano traces the steady northward creep of Mexican cooking from Texas and the Southwest into the heart of Yankee territory-."-Booklist "An appealing cultural exploration of Mexican food in the United States.... Readers will come away not only hungry, but with a deeper understanding of the Mexican people and their cuisine."-Kirkus "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 our #1 condiment... Arellano makes the point, one that's particularly relevant in today's heated immigration debate, that as much as some Americans may protest Mexican immigrants, they're in love with Mexican food." -Publishers Weekly Meer lezen...
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Onderwerp(en):(3)
- Cooking, Mexican.
- Cooking, Mexican -- History.
- SOCIAL SCIENCE / Ethnic Studies / Hispanic American Studies.
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