Culinary mestizaje : racial mixing and foodways across the United States /
"How cross-racial and ethnic communities have created new culinary traditions and food cultures in the United States"--
| Other Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Austin :
University of Texas Press,
2025.
|
| Edition: | First edition. |
| Subjects: |
Table of Contents:
- Cover
- Half-title
- Title Page
- Copyright
- Dedication
- Contents
- Foreword
- Buen Provecho: Mestizo Palates
- Introduction
- Part I: Community Narratives
- 1. The Native American Roots of Texas Mexican Food
- 2. East Los Musubi: Japanese Mexican Street Food in El Sereno
- 3. "The Sun Is Gonna Shine for Everybody": Chef Smokey's ATL and Slanging "Crack" (or Birria) in Uncertain Times
- 4. Food Stories and Creole Culture in Pointe Coupée Parish, Louisiana
- 5. Anything but Vacationland Latinx Egg, Blueberry, and Seafood Workers in Maine
- 6. Cajun Pupuserías and Green Curry Boudin: The Case for Greater Acadiana
- 7. "Who's Invited to the Potluck?": Of Metaphors, Politics, and Food in Hawai'i
- Part II: Personal Reflections
- 8. El Ultimo Taco
- 9. "That's Brisket, Mija": A Food Journey in Three Acts
- 10. Matriarchal Magic
- 11. California Love: Mexipino Cuisine in San Diego
- 12. "We Raised Hogs": A Meditation on Pork, Family, and Memory
- 13. Mourning Banquet
- 14. On Reclamation and Romance
- Afterword
- Index