Que Vivan Los Tamales!: Food and the Making of Mexican Identity (Dialogos Series)

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9780826318732: Que Vivan Los Tamales!: Food and the Making of Mexican Identity (Dialogos Series)
Críticas:

""Que vivan los tamales!" provides the foodies with a great addition to their librar[ies]. . . . Politics, society, economy and food history converge like a grand stew with all the right fixings."

Reseña del editor:

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.

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Pilcher, Jeffrey M.
Editorial: Univ of New Mexico, U.S.A. (1998)
ISBN 10: 0826318738 ISBN 13: 9780826318732
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Descripción Univ of New Mexico, U.S.A., 1998. Soft cover. Estado de conservación: New. Softcover, NEW, no marks or blemishes. Nº de ref. de la librería 903575

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Jeffrey M. Pilcher
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Descripción University of New Mexico Press. Estado de conservación: BRAND NEW. BRAND NEW Softcover - This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present. - A Brand New Quality Book from a Full-Time Bookshop in business since 1992!. Nº de ref. de la librería 2310053

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Pilcher, Jeffrey M.
Editorial: Univ of New Mexico Pr (1998)
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Descripción Univ of New Mexico Pr, 1998. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9780826318732

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Descripción University of New Mexico Press, United States, 1998. Paperback. Estado de conservación: New. New.. 226 x 165 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAC9780826318732

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Jeffrey M. Pilcher
Editorial: University of New Mexico Press, United States (1998)
ISBN 10: 0826318738 ISBN 13: 9780826318732
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Descripción University of New Mexico Press, United States, 1998. Paperback. Estado de conservación: New. New.. 226 x 165 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAC9780826318732

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ISBN 10: 0826318738 ISBN 13: 9780826318732
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Descripción University of New Mexico Press, 1998. PAP. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780826318732

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Descripción University of New Mexico Press. PAPERBACK. Estado de conservación: New. 0826318738 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 4957143

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Pilcher, Jeffrey M.
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Descripción University of New Mexico Press, 1998. Paperback. Estado de conservación: New. book. Nº de ref. de la librería 0826318738

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Descripción University of New Mexico Press 1998-04-15, Albuquerque, NM, 1998. paperback. Estado de conservación: New. Nº de ref. de la librería 9780826318732

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Jeffrey M. Pilcher
Editorial: University of New Mexico Press
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Descripción University of New Mexico Press. Paperback. Estado de conservación: new. BRAND NEW, Que Vivan Los Tamales!, 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 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. Nº de ref. de la librería B9780826318732

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