LEADER 00000cam a2200661Ii 4500 001 ocn930600862 003 OCoLC 005 20210702123309.6 006 m o d 007 cr cnu|||unuuu 008 151130t20162016aru ob 001 0 eng d 020 9781610755795|q(electronic book) 020 1610755790|q(electronic book) 020 |z9781557286932 035 (OCoLC)930600862 037 22573/ctt1f7hxnp|bJSTOR 040 N$T|beng|erda|epn|cN$T|dN$T|dYDXCP|dIDEBK|dOCLCF|dCDX |dOCLCQ|dJSTOR|dCUT|dOCLCQ|dIOG|dRRP|dNRC|dOCLCO|dINT|dAU@ |dOCLCQ|dUKAHL|dVLB 049 RIDW 050 4 TX361.H57 072 7 BUS|x032000|2bisacsh 072 7 SOC|x000000|2bisacsh 072 7 SOC000000|2bisacsh 072 7 SOC044000|2bisacsh 072 7 SOC055000|2bisacsh 072 7 POL067000|2bisacsh 072 7 BUS070120|2bisacsh 072 7 SOC020000|2bisacsh 082 04 363.8089/68/073|223 090 TX361.H57 245 00 Latin@s' presence in the food industry :|bchanging how we think about food /|cedited by Meredith E. Abarca and Consuelo Carr Salas. 264 1 Fayetteville :|bUniversity of Arkansas,|c[2016] 264 4 |c©2016 300 1 online resource. 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 490 1 Food and foodways 504 Includes bibliographical references and index. 505 0 Series Editor's Preface; Acknowledgments; Introduction; Part 1. A Mother's Food; Chapter 1. Desde el Corazón; Part 2. Displacementand Re-Creation; Chapter 2. Mexican Food in El Paso, 1880-1940; Chapter 3. The "New Mexican Way"; Chapter 4. Food Gentrification in Downtown Puebla; Chapter 5. From Working the Farm to Fast Food and Back Again; Part 3. Food Professionalism from the Ground Up; Chapter 6. Las Gallinitas de Doña Luz; Chapter 7. Queering the Chili Queens; Chapter 8. More Than "Just a Waitress"; Part 4. Producing and Reproducing Identities; Chapter 9. Conspicuous Consumption? 505 8 Chapter 10. Writing against Food-Based Aesthetics of ObjectificationChapter 11. Food Marketing Industry; Notes; Contributors; Index. 520 Latin@s' Presence in the Food Industry takes the holistic culinary approach of bringing together multidisciplinary criticism to explore the diverse, and not always readily apparent, ways that Latin@s relate to food and the food industry. The networks Latin@s create, the types of identities they fashion through food, and their relationship to the US food industry are analyzed to understand Latin@s as active creators of food-based communities, as distinctive cultural representations, and as professionals. This vibrant new collection acknowledges issues of labor conditions, economic politics, and immigration laws--structural vulnerabilities that certainly cannot be ignored--and strives to understand more fully the active and conscious ways that Latina@s create spaces to maneuver global and local food systems. 588 0 Vendor-supplied metadata. 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Hispanic Americans|xFood.|0https://id.loc.gov/authorities/ subjects/sh85061056 650 7 Hispanic Americans|xFood.|2fast|0https://id.worldcat.org/ fast/957559 655 4 Electronic books. 700 1 Abarca, Meredith E.,|d1967-|0https://id.loc.gov/ authorities/names/n2005068746|eeditor. 700 1 Salas, Consuelo Carr,|0https://id.loc.gov/authorities/ names/nb2017014844|eeditor. 830 0 Food and foodways (Fayetteville, Ark.)|0https://id.loc.gov /authorities/names/no2015034322 856 40 |uhttps://rider.idm.oclc.org/login?url=https:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=1102478|zOnline ebook via EBSCO. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading the EBSCO version of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d20210708|cEBSCO|tEBSCOebooksacademic NEW 5016 |lridw 994 92|bRID