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Taco USA : how Mexican food conquered America

Autor: Gustavo Arellano
Editora: New York : Scribner, 2012.
Edição/Formato   Print book : Inglês : 1st Scribner hardcover edVer todas as edições e formatos
Base de Dados:WorldCat
Resumo:
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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Detalhes

Gênero/Forma: History
COOKING / Regional & Ethnic / MexicanŜOCIAL SCIENCE / Ethnic Studies / Hispanic American StudiesŜOCIAL SCIENCE / Agriculture & Food
Tipo de Material: Recurso Internet
Tipo de Documento: Livro, Recurso Internet
Todos os Autores / Contribuintes: Gustavo Arellano
ISBN: 9781439148617 1439148619 9781439148624 1439148627
Número OCLC: 741542706
Descrição: viii, 310 pages : illustrations ; 23 cm
Conteúdos: 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?
Responsabilidade: Gustavo Arellano.
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Resumo:

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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"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 Ler mais...

 
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