{"id":1322,"date":"2017-12-15T22:03:34","date_gmt":"2017-12-15T22:03:34","guid":{"rendered":"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/?p=1322"},"modified":"2017-12-15T22:11:11","modified_gmt":"2017-12-15T22:11:11","slug":"read-all-about-it","status":"publish","type":"post","link":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/read-all-about-it\/","title":{"rendered":"Read all about it!"},"content":{"rendered":"

Below you’ll find some wonderful resources for more information on Mexican food. I’ve included scholarly articles, news articles, cookbooks and even TV shows. Feel free to click on the pictures to learn more!<\/p>\n

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Pilcher, Jeffrey M. \u201c\u2018Old Stock\u2019 Tamales and Migrant Tacos: Taste, Authenticity, and the Naturalization of Mexican Food.\u201d Social Research: An International Quarterly<\/em>,\u00a0vol. 81, no. 2, 2014, pp. 441-62, doi:10.1353\/sor.2014.0018.<\/p>\n

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In this article, food scholar Jeffrey Pilcher explores the evolution of what we now consider \u201cauthentic\u201d Mexican cuisine. Pilcher examines the intricacies of how quickly or how slowly \u201cforeign\u201d foods are accepted into the culinary canon of that which is local to a region.<\/p>\n

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\"\"<\/a>Walker, Margath A. \u201cBorder Food and Food on the Border: Meaning and Practice in Mexican Haute Cuisine.\u201d Social & Cultural Geography<\/em>, vol. 14, no. 6, 2013, pp. 649-67, doi:10.1080\/14649365.2013.800223.<\/p>\n

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Margath Walker, Associate Professor of Geography and Geosciences at the University of Louisville, explores a unique trend among Mexican fine dining restaurants along the U.S.-Mexican border. Walker discusses these restaurants\u2019 recent return to more traditional Mexican dishes as a rejection of American stereotypes of Mexican food and a reassertion of the distinctions among Mexican cuisine.<\/p>\n

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\"\"<\/a>Pilcher, Jeffrey M. Planet Taco: A Global History of Mexican Food<\/em>. Oxford University Press, 2012.<\/p>\n

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In this book, Pilcher explores one of Mexico\u2019s most prolific foods, the taco, as it has travelled the world and carried Mexican cuisine with it. Pilcher also traces the emergence of a Mexican national cuisine, determining that the ubiquitous nature of commercialized Mexican food has led Mexico to rediscover its own roots to define what is truly authentic.<\/p>\n

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Moskin, Julia. \u201c\u2018Modern Mexican\u2019 Steps Into the Spotlight.\u201d New York Times<\/em>, 16 May 2017, https:\/\/www.nytimes.com\/2017\/05\/16\/dining\/modern-mexican-food-steps-into-the-spotlight.html<\/a><\/p>\n

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This NY Times<\/em> feature article explores the global rise of Mexican Food on the fine dining stage. Moskin examines the channels through which fine Mexican cuisine have spread, from international chefs who garner attention for their fresh take on traditional dishes to a new generation of young Mexicans who place a greater value on food quality and appearance.<\/p>\n

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\"\"Godoy, Maria. \u201cHow Mexican Cuisine Was Doing Fusion 500 Years Ago.\u201d NPR<\/em>, 5 May 2016.<\/p>\n

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In this interview, Mexican chef Patti Jinich explains the cultural exchanges between Mexico and France which led to the presence of crepes in Mexican culinary tradition. She also discusses the popularity of Mexican fusion and the pervasive nature of culturally blending when it comes to food.<\/p>\n

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\"\"Santos, Fernanda. \u201cWhere Christmas Means Tamales.\u201d New York Times<\/em>, 18 Dec 2012, http:\/\/www.nytimes.com\/2012\/12\/19\/dining\/where-christmas-means-tamales.html<\/a><\/p>\n

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In this New York Times article, Santos details the process of being present in the kitchen of a local Mexican woman, Justina Lagunas, as she makes thousands of tamales for her community and for her family. Santos explores the relationship between tamales and the holiday season, as well as the deeply traditional nature of the process.<\/p>\n

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Sterling, David. Yucat\u00e1n: Recipes from a Culinary Expedition<\/em>. University of Texas Press, 2014.<\/p>\n

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If you\u2019re looking for an in-depth take on Mexican cuisine from a certain geographical area, then look no further than this Yucatan-centered cookbook. Author-chef David Sterling not only includes recipes in this comprehensive book, but also contextualizes them within their specific region of the Yucatan and the history therein.<\/p>\n

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Los Sabores de Mexico<\/em>. http:\/\/lossaboresdemexico.com\/<\/a><\/p>\n

This Mexican food blog is an excellent resource for both traditional dishes and contemporary recipes that would be delicious in any kitchen. The website even has a particular tab for \u201cLas Recetas de la Abuela,\u201d recipes that your grandmother may have prepared. English speakers may want to keep their Spanish-English dictionary handy, however, since the site is all in Espa\u00f1ol!<\/p>\n

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\u201cEnrique Olvera.\u201d Chef\u2019s Table<\/em>, 2016.<\/p>\n

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The Netflix culinary hit show Chef\u2019s Table<\/em> showcases Mexican chef Enrique Olvera and his restaurant Pujol. The show focuses on Olvera\u2019s use of locally available, traditional ingredients in a fine dining context.<\/p>\n","protected":false},"excerpt":{"rendered":"

Below you’ll find some wonderful resources for more information on Mexican food. I’ve included scholarly articles, news articles, cookbooks and even TV shows. Feel free to click on the pictures to learn more! Pilcher, Jeffrey M. \u201c\u2018Old Stock\u2019 Tamales and Migrant Tacos: Taste, Authenticity, and the Naturalization of Mexican Food.\u201d Social Research: An International Quarterly,\u00a0vol. […]<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[6,18],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1322"}],"collection":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/comments?post=1322"}],"version-history":[{"count":6,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1322\/revisions"}],"predecessor-version":[{"id":1343,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1322\/revisions\/1343"}],"wp:attachment":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/media?parent=1322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/categories?post=1322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/tags?post=1322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}