Planet Taco: A Global History of Mexican Food

Planet Taco: A Global History of Mexican Food

5.0 3
by Jeffrey M. Pilcher
     
 

ISBN-10: 0199740062

ISBN-13: 9780199740062

Pub. Date: 10/01/2012

Publisher: Oxford University Press

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 Planet Taco, Jeffrey Pilcher traces the

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Overview

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 Planet Taco, Jeffrey Pilcher 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. Pilcher 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 Pilcher 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 L.A., Jeffrey Pilcher 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.

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Product Details

ISBN-13:
9780199740062
Publisher:
Oxford University Press
Publication date:
10/01/2012
Pages:
320
Sales rank:
772,836
Product dimensions:
6.50(w) x 9.30(h) x 1.20(d)

Related Subjects

Table of Contents

Preface
Introduction A Tale of Two Tacos
Part I Proto-Tacos
Chapter 1. Maize and the Making of Mexico
Chapter 2. Burritos in the Borderlands
Part II National Tacos
Chapter 3. From the Pastry War to Parisian Mole
Chapter 4. The Rise and Fall of the Chili Queens
Chapter 5. Inventing the Mexican American Taco
Part III Global Tacos
Chapter 6. The First Wave of Global Mexican
Chapter 7. The Blue Corn Bonanza
Conclusion The Battle of the Taco Trucks
Notes
Select Bibliography
Index

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Planet Taco: A Global History of Mexican Food 5 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
I love three things the mosr *Bacon *Tacos *Cats Together they make BACONTACO CATS
Anonymous More than 1 year ago
Hey im a hot sexy blond wanna chat
Anonymous More than 1 year ago
If i lived on plnet taco id eat tacos water salad and maybe coke every day!!!! Im obsessed with tacos and when i have them for dinner i eat usually about 15 or maybe more! PEACE LOVE TACOOOS