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Journal Articles
Gastronomica. 2020; 2011–15 doi: https://doi.org/10.1525/gfc.2020.20.1.1
Published: 01 February 2020
..., we extend the London conversation to a global audience, inviting two leading scholars of street vending to respond to Ray's lecture. Sandra C. Mendiola García leads us to Puebla, Mexico, to a marketplace where chiles en nogada become the linchpin of an ebullient flowering of democratic potential. She...
Journal Articles
Gastronomica. 2014; 14426–33 doi: https://doi.org/10.1525/gfc.2014.14.4.26
Published: 01 November 2014
...Sarah Bowen; Danny Hamrick In this article, we examine debates that have unfolded over two controversial proposals, both introduced in 2011, about how to regulate mezcal. Mezcals are distilled agave spirits that have been produced in Mexico for at least the last four hundred years. Critics of the...
Journal Articles
Gastronomica. 2018; 18441–53 doi: https://doi.org/10.1525/gfc.2018.18.4.41
Published: 01 November 2018
... industrial agriculture are the greatest need. This view clashes with the intricate diversity and multiple functions of farms and gardens in Yucatan, Mexico. Agroecosystems there are spectacularly diverse. Besides providing many products to eat and sell, those farms are uniquely well suited to feed households...
Journal Articles
Gastronomica. 2020; 20245–54 doi: https://doi.org/10.1525/gfc.2020.20.2.45
Published: 01 May 2020
..., consisting of exquisitely prepared moles, tamales, chile rellenos, and tortillas made from a blue heir- loom corn sourced from a secret producer in Mexico.14 But he admitted that he routinely uses Japanese ingredients like kombu, white soy sauce, and miso and even dashi to add umami to his culinary creations...
Journal Articles
Gastronomica. 2020; 20267–78 doi: https://doi.org/10.1525/gfc.2020.20.2.67
Published: 01 May 2020
Journal Articles
Gastronomica. 2020; 20116–18 doi: https://doi.org/10.1525/gfc.2020.20.1.16
Published: 01 February 2020
.../journals/reprints-permissions . 2020 Chiles, Markets, and the Liveliness of the City THE MONTH OF AUGUST MARKS the peak of chiles en nogada season in Puebla, Mexico. These are stuffed poblano chiles bathed in a walnut sauce and sprinkled with pomegranate seeds and parsley leaves. This wonderfully...
Journal Articles
Gastronomica. 2020; 201viii–ix doi: https://doi.org/10.1525/gfc.2020.20.1.viii
Published: 01 February 2020
... (2017), analyzes street ven- dors organizing in Mexico. She is currently researching silver miners and the links between working-class food and tourism. Alexia Moyer is a Montreal-based editor and translator of scholarly materials. She is also the assistant administrator of Canadian Food Studies / La...
Journal Articles
Gastronomica. 2020; 20190–91 doi: https://doi.org/10.1525/gfc.2020.20.1.90
Published: 01 February 2020
... places of entry, particularly that of the U.S.-Mexico borderland. But what are the experiences of migrant farm laborers significantly north of the Southern bor- der what of those in insular rural landscapes, defined more by red-sided barns than wire fences and detention camps? This is the focus of Teresa...
Journal Articles
Gastronomica. 2020; 201iv–vii doi: https://doi.org/10.1525/gfc.2020.20.1.iv
Published: 01 February 2020
... other worlds, including interclass relations. So the answer to the question could good food be made congruent with good livelihoods for poor people and a lively city? seems to be a resounding yes. In her response to Ray s address, Sandra C. Mendiola García describes the open markets of Puebla, Mexico...
Journal Articles
Gastronomica. 2020; 20183–89 doi: https://doi.org/10.1525/gfc.2020.20.1.83
Published: 01 February 2020
... Vegetables, edited by David Scofield Wilson and Angus Kress Gillespie, 120 42. Knoxville: University of Tennessee Press. Momaday, N. Scott. 2011. Seven Photographs of Winter. In Again the Far Morning: New and Selected Poems, 66 69. Albuquerque: University of New Mexico Press. Proctor, Jason. 2015...
Journal Articles
Gastronomica. 2006; 6125–34 doi: https://doi.org/10.1525/gfc.2006.6.1.25
Published: 01 February 2006
...l. peat o'neil Diana Kennedy, culinary historian and cookbook author, explains regional Mexican cuisines to a global audience. L. Peat O'Neil interviews Kennedy and the wide-ranging discussion covers organic agriculture in Mexico, the effects of NAFTA on small farmers, rural activists and the...
Journal Articles
Gastronomica. 2019; 19449–59 doi: https://doi.org/10.1525/gfc.2019.19.4.49
Published: 01 November 2019
... Foodstuff in South America Although not properly a seaweed, tecuitlatl (a filamentous cya- nobacterium of the genus Arthrospira, formerly Spirulina) was used as food by the Aztecs. Once collected from the alkaline lakes of the Texcoco Valley (Mexico), it was left to dry in the sun and molded into small...
Journal Articles
Gastronomica. 2004; 4282–83 doi: https://doi.org/10.1525/gfc.2004.4.2.82
Published: 01 May 2004
...rafael ponce ©© 2004 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2004 El turix is our restaurant on the island of Cozumel, off the coast of the Yucatán Peninsula, in the state of Quintana Roo, Mexico. Our cuisine is Yucatecan, and the flavors, ingredients, and...
Journal Articles
Gastronomica. 2019; 19393–94 doi: https://doi.org/10.1525/gfc.2019.19.3.93
Published: 01 August 2019
... American market for sugar was basically closed to producers from Mexico and Canada, despite two decades of NAFTA. Recent negotiations for NAFTA s revamp, the USMCA, almost fell apart over pro- tections for Canada s dairy farmers. It is also unclear what protections from American corn Mexico will afford its...
Journal Articles
Gastronomica. 2019; 19394–95 doi: https://doi.org/10.1525/gfc.2019.19.3.94
Published: 01 August 2019
... from Mexico and Canada, despite two decades of NAFTA. Recent negotiations for NAFTA s revamp, the USMCA, almost fell apart over pro- tections for Canada s dairy farmers. It is also unclear what protections from American corn Mexico will afford its corn farmers. Viewing this big table on which trade and...
Journal Articles
Gastronomica. 2019; 19341–46 doi: https://doi.org/10.1525/gfc.2019.19.3.41
Published: 01 August 2019
... American cuisine, but I imagine it s more a question of cuisines. Or is it? Does Native American food today transcend tribal identities? There is immense diversity. Today there are more than 550 tribes in the United States and more than 600 in Canada, and a fifth of all people in Mexico still speak an...
Journal Articles
Gastronomica. 2019; 19367–77 doi: https://doi.org/10.1525/gfc.2019.19.3.67
Published: 01 August 2019
... enjoyment always (1989: 188). A few months after Tim s passing, Fisher travels to Mexico to visit her brother. During an overnight stay in Mazatlan, Fisher requests authentic Mexican food at a hotel restaurant that typically caters to American tourists dining pref- erences. The simple meal of beans and...
Journal Articles
Gastronomica. 2019; 1926–15 doi: https://doi.org/10.1525/gfc.2019.19.2.6
Published: 01 May 2019
..., Henning. 2006. Livestock s Long Shadow: Environmental Issues and Options. Rome: Food and Agriculture Organization of the United Nations. Sundberg, Juanita. 2011. Diabolic Caminos in the Desert and Cat Fights on the R o: A Posthumanist Political Ecology of Boundary Enforcement in the United States Mexico...
Journal Articles
Gastronomica. 2019; 19165–78 doi: https://doi.org/10.1525/gfc.2019.19.1.65
Published: 01 February 2019
..., France, Mexico, India, Japan and China, although Korean bar- beque and Korean food s bold flavors may be trending as fusion food in restaurant menus in big American cities. This article argues that in order to reap success, the hansik globalization campaign should rely on Korean migrants over- seas...
Journal Articles
Gastronomica. 2018; 184104 doi: https://doi.org/10.1525/gfc.2018.18.4.104
Published: 01 November 2018
... offer different perspectives on food with respect to identity formation in Mexico, the acceptance or denial of foodstuffs during wartime and periods of immigration tensions, food s role in developing a Thai American community, among many more cases. The volume s particular focus on food and bodies...