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
Cover of the book Tortillas, Tiswin, and T-Bones by Gregory McNamee, University of New Mexico Press
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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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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