Name: Culinary Mestizaje: Racial Mixing and Foodways Across the United States(Univ of Texas pr) (en Inglés)
Price: 152.21 PEN
Availability: InStock
Author: Hinojosa Felipe,Guevarra Rudy P.
ISBN: 9781477332566

portada Culinary Mestizaje: Racial Mixing and Foodways Across the United States(Univ of Texas pr) (en Inglés)

Culinary Mestizaje: Racial Mixing and Foodways Across the United States(Univ of Texas pr) (en Inglés)

Formato

Libro Físico

Editorial

Univ Of Texas Pr

Autor

Hinojosa Felipe,Guevarra Rudy P.

Idioma

Inglés

Encuadernación

Tapa Blanda

ISBN13

9781477332566

Culinary Mestizaje: Racial Mixing and Foodways Across the United States(Univ of Texas pr) (en Inglés)

Hinojosa Felipe,Guevarra Rudy P. (Autor) · Univ Of Texas Pr · Tapa Blanda

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Reseña del libro "Culinary Mestizaje: Racial Mixing and Foodways Across the United States(Univ of Texas pr) (en Inglés)"

How cross-racial and ethnic communities have created new culinary traditions and food cultures in the United States.Culinary Mestizaje is about food, cooking, and community, but it's also about how immigrant labor and racial mixing are transforming established US food cultures from Hawai'i to the coast of Maine, South Philadelphia to the Pacific Northwest. This collection of essays asks what it means that Chamorro cooking is now considered a regional specialty of the Bay Area, and that a fusion like brisket tacos registers as "native" to Houston, while pupusas are the pride of Atlanta. Combining community scholarly insights, cooking tips, and recipes, the pieces assembled here are interested in how the blending of culinary traditions enables marginalized people to thrive in places fraught with racial tension, anti-immigrant sentiment, and the threat of gentrification. Chefs and entrepreneurs matter in these stories, but so do dishwashers, farm laborers, and immigrants doing the best they can with the ingredients they have. Their best, it turns out, is often delicious and creative, sparking culinary evolutions while maintaining ancestral connections. The result is that cooking under the weight of colonial rule and white supremacy has, in revealing ways, created American food.