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"Cooking, Mexican"
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Voices in the kitchen : views of food and the world from working-class Mexican and Mexican American women
“Literally, chilaquiles are a breakfast I grew up eating: fried corn tortillas with tomato-chile sauce. Symbolically, they are the culinary metaphor for how working-class women speak with the seasoning of their food.”—from the Introduction
Through the ages and across cultures, women have carved out a domain in which their cooking allowed them to express themselves, strengthen family relationships, and create a world of shared meanings with other women. In Voices in the Kitchen, Meredith E. Abarca features the voices of her mother and several other family members and friends, seated at their kitchen tables, to share the grassroots world view of these working-class Mexican and Mexican American women.
In the kitchen, Abarca demonstrates, women assert their own sazón (seasoning), not only in their cooking but also in their lives. Through a series of oral histories, or charlas culinarias (culinary chats), the women interviewed address issues of space, sensual knowledge, artistic and narrative expression, and cultural and social change. From her mother’s breakfast chilaquiles to the most elaborate traditional dinner, these women share their lives as they share their savory, symbolic, and theoretical meanings of food.
The charlas culinarias represent spoken personal narratives, testimonial autobiography, and a form of culinary memoir, one created by the cooks-as-writers who speak from their kitchen space. Abarca then looks at writers-as-cooks to add an additional dimension to the understanding of women’s power to define themselves.
Voices in the Kitchen joins the extensive culinary research of the last decade in exploring the importance of the knowledge found in the practical, concrete, and temporal aspects of the ordinary practice of everyday cooking.
eBook
Foodscapes, Foodfields, and Identities in the YucatÁn
The state of Yucatan has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from \"Mexicans.\" This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from 'Mexican' cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed.
eBook
Tu casa mi casa : Mexican recipes for the home cook
Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.
Book
Planet taco : a global history of Mexican food
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 and the inventors of the taco shell, it shows how Mexican Americans helped to make Mexican food global.
eBook
Mexican-Origin Foods, Foodways, and Social Movements
This collection of new essays offers groundbreaking perspectives on the ways that food and foodways serve as an element of decolonization in Mexican-origin communities.The writers here take us from multigenerationalacequiafarmers, who trace their ancestry to Indigenous families in place well before the Oñate Entrada of 1598, to tomorrow's transborder travelers who will be negotiating entry into the United States. Throughout, we witness the shifting mosaic of Mexican-origin foods and foodways in the fields, gardens, and kitchen tables from Chiapas to Alaska.Global food systems are also considered from a critical agroecological perspective, including the ways colonialism affects native biocultural diversity, ecosystem resilience, and equality across species, human groups, and generations.Mexican-Origin Foods, Foodways, and Social Movementsis a major contribution to the understanding of the ways that Mexican-origin peoples have resisted and transformed food systems. It will animate scholarship on global food studies for years to come.
eBook
