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001 ocn858861428
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005 20170127063523.1
006 m o d
007 cr cnu---unuuu
008 130924s2012 enkab ob 001 0 eng d
019 871223318
020 9780199908486|q(electronic book)
020 0199908486|q(electronic book)
020 |z9780199740062
020 |z0199740062
035 (OCoLC)858861428|z(OCoLC)871223318
040 N$T|beng|erda|epn|cN$T|dIDEBK|dOCLCO|dUV0|dOCLCO|dOCLCQ
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049 RIDW
050 4 TX716.M4|bP543 2012eb
072 7 CKB|x000000|2bisacsh
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090 TX716.M4|bP543 2012eb
100 1 Pilcher, Jeffrey M.,|d1965-|0https://id.loc.gov/
authorities/names/n97114385
245 10 Planet taco :|ba global history of Mexican food /|cJeffrey
M. Pilcher.
264 1 Oxford ;|aNew York :|bOxford University Press,|c[2012]
264 4 |c©2012
300 1 online resource (xv, 292 pages) :|billustrations, maps
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
504 Includes bibliographical references (pages 268-282) and
index.
505 0 Introduction: A tale of two tacos -- Part I. Proto-Tacos.
Maize and the making of Mexico ; Burritos in the
borderlands -- Part II. National Tacos. From the pastry
war to Parisian mole ; The rise and fall of the chili
queens ; Inventing the Mexican American taco -- Part III.
Global Tacos. The first wave of global Mexican ; The blue
corn bonanza -- Conclusion: The battle of the taco trucks
-- Glossary.
520 As late as the 1960s, tacos were virtually unknown outside
Mexico and the American Southwest. Within fifty years the
United States had shipped taco shells everywhere from
Alaska to Australia, Morocco to Mongolia. But how did this
tasty hand-held food, and Mexican food more broadly,
become so ubiquitous? In this book the author traces the
historical origins and evolution of Mexico's national
cuisine, explores its incarnation as a Mexican American
fast-food, shows how surfers became global pioneers of
Mexican food, and how Corona beer conquered the world. The
author is particularly enlightening on what the history of
Mexican food reveals about the uneasy relationship between
globalization and authenticity. The burritos and taco
shells that many people think of as Mexican were actually
created in the United States. But he argues that the
contemporary struggle between globalization and national
sovereignty to determine the authenticity of Mexican food
goes back hundreds of years. During the nineteenth century,
Mexicans searching for a national cuisine were torn
between nostalgic "Creole" Hispanic dishes of the past and
French haute cuisine, the global food of the day.
Indigenous foods were scorned as unfit for civilized
tables. Only when Mexican American dishes were
appropriated by the fast food industry and carried around
the world did Mexican elites rediscover the foods of the
ancient Maya and Aztecs and embrace the indigenous roots
of their national cuisine. From a taco cart in Hermosillo,
Mexico to the "Chili Queens" of San Antonio and tamale
vendors in Los Angeles., the author follows this highly
adaptable cuisine, paying special attention to the people
too often overlooked in the battle to define authentic
Mexican food: Indigenous Mexicans and Mexican Americans.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Cooking, Mexican|0https://id.loc.gov/authorities/subjects/
sh85031866|xHistory.|0https://id.loc.gov/authorities/
subjects/sh99005024
650 0 Cooking, Mexican|0https://id.loc.gov/authorities/subjects/
sh85031866|xSocial aspects|0https://id.loc.gov/authorities
/subjects/sh00002758|xHistory.|0https://id.loc.gov/
authorities/subjects/sh99005024
650 0 Food habits|0https://id.loc.gov/authorities/subjects/
sh85050275|zMexico|0https://id.loc.gov/authorities/names/
n81013960-781|xHistory.|0https://id.loc.gov/authorities/
subjects/sh99005024
650 0 Ethnicity|0https://id.loc.gov/authorities/subjects/
sh85045187|zMexico.|0https://id.loc.gov/authorities/names/
n81013960-781
650 0 Tacos|0https://id.loc.gov/authorities/subjects/sh00000014
|xHistory.|0https://id.loc.gov/authorities/subjects/
sh99005024
650 0 Mexican Americans|0https://id.loc.gov/authorities/subjects
/sh85084498|xFood|0https://id.loc.gov/authorities/subjects
/sh99005367|xHistory.|0https://id.loc.gov/authorities/
subjects/sh99005024
650 0 Sovereignty|0https://id.loc.gov/authorities/subjects/
sh85125696|xSocial aspects|0https://id.loc.gov/authorities
/subjects/sh00002758|zMexico|0https://id.loc.gov/
authorities/names/n81013960-781|xHistory.|0https://
id.loc.gov/authorities/subjects/sh99005024
650 0 Globalization|xSocial aspects|0https://id.loc.gov/
authorities/subjects/sh2008115204|xHistory.|0https://
id.loc.gov/authorities/subjects/sh99005024
650 7 Cooking, Mexican.|2fast|0https://id.worldcat.org/fast/
1753395
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 Social aspects.|2fast|0https://id.worldcat.org/fast/
1354981
650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807
650 7 Ethnicity.|2fast|0https://id.worldcat.org/fast/916034
650 7 Tacos.|2fast|0https://id.worldcat.org/fast/1141862
650 7 Mexican Americans|xFood.|2fast|0https://id.worldcat.org/
fast/1019107
650 7 Mexican Americans.|2fast|0https://id.worldcat.org/fast/
1019072
650 7 Sovereignty|xSocial aspects.|2fast|0https://
id.worldcat.org/fast/1127384
650 7 Sovereignty.|2fast|0https://id.worldcat.org/fast/1127379
650 7 Globalization|xSocial aspects.|2fast|0https://
id.worldcat.org/fast/943547
651 7 Mexico.|2fast|0https://id.worldcat.org/fast/1211700
655 4 Electronic books.
776 08 |iPrint version:|aPilcher, Jeffrey M., 1965-|tPlanet taco
|z9780199740062|w(DLC) 2012014835|w(OCoLC)781680667
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=642150|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20170505|cEBSCO|tebscoebooksacademic new|lridw
994 92|bRID
