Que vivan los tamales!: Food and the Making of Mexican Identity / Edition 1

Que vivan los tamales!: Food and the Making of Mexican Identity / Edition 1

by Jeffrey M. Pilcher
     
 

Connections between what people eat and who they are—between cuisine and identity—reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from

See more details below

Overview

Connections between what people eat and who they are—between cuisine and identity—reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity.

The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.

Read More

Product Details

ISBN-13:
9780826318732
Publisher:
University of New Mexico Press
Publication date:
04/28/1998
Series:
Dialogos Series
Edition description:
New Edition
Pages:
253
Sales rank:
125,448
Product dimensions:
6.00(w) x 8.90(h) x 0.70(d)

Table of Contents

Preface
Introduction1
Ch. 1The People of Corn: Native American Cuisine7
Ch. 2The Conquests of Wheat: Culinary Encounters in the Colonial Period25
Ch. 3Many Chefs in the National Kitchen: The Nineteenth Century45
Ch. 4The Tortilla Discourse: Nutrition and Nation Building77
Ch. 5Replacing the Aztec Blender: The Modernization of Popular Cuisine99
Ch. 6Apostles of the Enchilada: Postrevolutionary Nationalism123
Ch. 7Recipes for Patria: National Cuisines in Global Perspective143
Epilogue163
Notes167
Glossary203
Select Bibliography207
Index227

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >