Tortillas, Tiswin, and T-Bones
A Food History of the Southwest
Nonfiction, Social & Cultural Studies, Social Science, Cultural Studies, Customs & Traditions, Food & Drink, Food Writing, History, Americas, United States
| Author: | Gregory McNamee | ISBN: | 9780826359056 |
| Publisher: | University of New Mexico Press | Publication: | October 30, 2017 |
| Imprint: | University of New Mexico Press | Language: | English |
| Author: | Gregory McNamee |
| ISBN: | 9780826359056 |
| Publisher: | University of New Mexico Press |
| Publication: | October 30, 2017 |
| Imprint: | University of New Mexico Press |
| Language: | English |
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today—and with the “southwesternization” of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today—and with the “southwesternization” of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
