Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté. Image fixe : sans médiation
Auteur(s) : Pilcher, Jeffrey M. (1965-....)
Titre(s) : Planet taco [Texte imprimé] : a global history of Mexican food / Jeffrey M. Pilcher
Publication : Oxford ; New York : Oxford University Press, c2012
Description matérielle : xv, 292 p. : ill., maps ; 25 cm
Comprend : Introduction: A tale of two tacos ; Pt. I. Proto-tacos : Maize and the making of
Mexico ; Burritos in the borderlands ; Pt. II. National tacos : From the pastry war
to Parisian mole ; The rise and fall of the chili queens ; Inventing the Mexican American
taco ; Pt. III. Global tacos : The first wave of global Mexican ; The blue corn bonanza
; Conclusion: The battle of the taco trucks.
Note(s) : Includes bibliographical references (p. 268-282) and index
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
Sujet(s) : Cuisine mexicaine -- Histoire
Tacos -- Histoire
Coutumes alimentaires -- Mexique
Américains d'origine mexicaine -- Alimentation
Identifiants, prix et caractéristiques : ISBN 9780199740062 (hardcover) (alk. paper). - ISBN 0199740062 (hardcover) (alk. paper)
Identifiant de la notice : ark:/12148/cb42784169t
Notice n° :
FRBNF42784169
(notice reprise d'un réservoir extérieur)
