Mexican-American Cuisine, 1st Edition

  • Ilan Stavans Amherst College
  • Published By:
  • ISBN-10: 0313358230
  • ISBN-13: 9780313358234
  • DDC: 394.1
  • Grade Level Range: 9th Grade - College Senior
  • 148 Pages | eBook
  • Original Copyright 2012 | Published/Released January 2012
  • This publication's content originally published in print form: 2012

  • Price:  Sign in for price



MEXICN-AMERICAN CUISINE brings together the best scholarship on the Latino experience in America. This series explores Latino life, culture, and history in the United States in its multiple facets, with its ramifications in the Americas, the Caribbean Basin, and the Iberian Peninsula. It covers topics ranging from religion, politics, and social issues, to cinema.

Table of Contents

Front Cover.
Half Title Page.
Recent Titles in The Ilan Stavans Library of Latino Civilization.
Title Page.
Copyright Page.
Series Foreword.
1: Platillos Principales.
2: Tex-Mex, Cal-Mex, New Mex, or whose Mex? Notes on the Historical Geography of Southwestern Cuisine.
3: The Tex-Mex Menu.
4: Fire on the Furrow: Salsa Wars and other Battles on the New Chile Frontier.
5: Cooking with Chiles.
6: Sazón: The Flavors of Culinary Epistemology.
7: Preventing Obesity in Mexican-American Children and Adolescents.
8: Postres.
9: The Art of Cooking.
10: Los Paleteros.
11: Tomato Potatoe, Chalupa Shaloopa.
Selected Bibliography.
About the Editor and Contributors.