Culinary Mestizaje : Racial Mixing and Foodways Across the United States.

Format:

Book

Author/Creator:

Hinojosa, Felipe.

Contributor:

Guevarra, Rudy P.

Language:

English

Subjects (All):

Food habits--United States--History.

Food habits.

Ethnic food--United States--History.

Ethnic food.

Immigrants--Food--United States--History.

Immigrants.

Mestizaje--United States--History.

Mestizaje.

Cultural fusion--United States--History.

Cultural fusion.

Genre:

Electronic books.

Physical Description:

1 online resource (241 pages)

Edition:

First edition.

Place of Publication:

Austin : University of Texas Press, 2025.

Summary:

"How cross-racial and ethnic communities have created new culinary traditions and food cultures in the United States"-- Provided by publisher.

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.

Notes:

Includes bibliographical references and index.

Description based on publisher supplied metadata and other sources.

ISBN:

1-4773-3166-2

1-4773-3167-0

OCLC:

1521496570