[PDF] Latin Food eBook

Author : Maricel E Presilla
Publisher : National Geographic Books
Page : 0 pages
File Size : 18,73 MB
Release : 2012-10-02
Category : Cooking
ISBN : 0393050696

GET BOOK

The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American. Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.

Author : Ashley Marie Mireles
Publisher : Abrams
Page : 21 pages
File Size : 50,75 MB
Release : 2019-09-01
Category : Juvenile Nonfiction
ISBN : 1641702133

GET BOOK

Did you know that there are over 5000 types of potatoes sold in South America? Or that in Honduras, a song about conch soup reached the Billboard Top 100 Charts? Latino culture spans Southern and Central America as well as the Caribbean, but often when we think of Latino foods, we think tacos, burritos, and other common Mexican dishes. Proud to Be Latino: Food/Comida teaches children how different Latino countries use similar ingredients to create unique regional dishes. The dishes and their descriptions are given in both English and Spanish, and parents will enjoy the sidebars with additional fun facts about Latino food and culture. This bilingual board book takes the reader beyond a basic language primer and dives deep into the heart of Latino culture . . . which is the food, of course!

Author : Jeffrey M. Pilcher
Publisher : Oxford University Press
Page : 311 pages
File Size : 17,77 MB
Release : 2017-02-14
Category : Cooking
ISBN : 0190655771

GET BOOK

"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--

Author : Gustavo Arellano
Publisher : Simon and Schuster
Page : 310 pages
File Size : 13,63 MB
Release : 2013-04-16
Category : Biography & Autobiography
ISBN : 1439148627

GET BOOK

Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity.

Author : Sarah Portnoy Sarah Portnoy
Publisher : Rowman & Littlefield
Page : 223 pages
File Size : 20,71 MB
Release : 2016-11-14
Category : Cooking
ISBN : 1442251301

GET BOOK

Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States—and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the most diverse representations of Latino gastronomy in the United States, featuring the cuisine of nearly every region of Mexico, countries such as Peru, Argentina, Guatemala and El Salvador, as well as an incredible variety of Asian-Latin fusion cuisine. Despite the expansion of Latino cuisine's popularity in Los Angeles and the celebrity of many Latino chefs, there is a stark divide between what is available at restaurants and food trucks and what is available to many low-income, urban Latinos who live in food deserts. In these areas, access to healthy, affordable, culturally appropriate foods is a daily challenge. Food-related diseases, particularly diabetes and obesity, plague these communities. In the face of this crisis, grassroots organizations, policy-makers and local residents are working to improve access and affordability through a growing embrace of traditional cuisine, an emergent interest in the farm-to-table movement, and the work of local organizations. Angelinos are creating alternatives to the industrial food system that offer hope for Latino food culture and health in Los Angeles and beyond. This book provides an overview of contemporary L.A.’s Latino food culture, introducing some of the most important chefs in the Latino food scene, and discussing the history and impact of Latino street food on culinary variety in Los Angeles. Along with food culture, the book also discusses alternative sources of healthy food for low-income communities: farmers markets, community and school gardens, urban farms, and new neighborhood markets that work to address the inequalities in access and affordability for Latino residents. By making the connection between Latino food culture and the Latino communities’ food related health issues, this study approaches the issue from a unique perspective.

Author : Ted Alling
Publisher : Issara Kaavinsupon
Page : 69 pages
File Size : 31,5 MB
Release :
Category : Cooking
ISBN :

GET BOOK

This book contains the best Latin food recipes. Most of these recipes are the traditional ones and are very easy to be cooked. Other than being famous and tasteful, the ingredients used in these recipes are healthy and are easily available. The book has a variety of Latin dishes given in it, ranging from the traditional recipes to modern drinks and deserts. The recipes are mentioned with complete elaboration of the ingredients and instructions along with the visual imagery so that readers can easily follow any of these recipes. The book has been divided into three chapters which include following important aspects: 1) Latin traditional recipes 2) Latin sweet dishes 3) Latin drinks recipes

Author : Renée Sum Scott
Publisher : Cambria Press
Page : 168 pages
File Size : 46,39 MB
Release : 2009
Category : Cooking
ISBN : 1604976403

GET BOOK

Latin American publications on weight and eating disorders abound, especially in the fields of psychology and sociology. However, there are only a few articles addressing these themes in the fictional work of Latin American women authors. What Is Eating Latin American Women Writers fills a theoretical void because it speaks to an ever-growing interest in Latin American literature about women, food, and the body. This study not only traces for the first time the historical development of the topics of food, eating consumption, and body image but also features well-known authors and others who are yet to be discovered in United States. The book contributes to the ongoing critical dialogue about women and food by offering an analysis of food, weight, and eating disorders in Latin American and Latina literary production.

Author : Jose Garces
Publisher :
Page : 0 pages
File Size : 46,86 MB
Release : 2008
Category : Cooking
ISBN : 9781891105371

GET BOOK

The flavors and cooking styles of Spain and Latin America are highlighted in this debut collection of recipes, where Chef Jose Garces explores the future direction of these cuisines through the use of new ingredients and techniques.

Author : Eric Holt-Giménez
Publisher : Food First Books
Page : 260 pages
File Size : 14,4 MB
Release : 2006
Category : Nature
ISBN : 9780935028270

GET BOOK

Campesino a Campesino tells the inspiring story of a true grassroots movement: poor peasant farmers teaching one another how to protect their environment while still earning a living. The first book in English about the farmer-led sustainable agriculture movement in Latin America, Campesino a Campesino includes lots of first-person stories and commentary from the farmer-teachers, mixing personal accounts with detailed analysis of the political, socioeconomic, and ecological factors that galvanized the movement. Campesino farmer leading a farmer to farmer training session in Mexico by Eric Holt-GimenezMany years ago, author Eric Holt-Gim�nez was a volunteer trying to teach sustainable agriculture techniques in the dusty highlands of central Mexico, with little success. Near the end of his tenure, he invited a group of visiting Guatemalan farmers to teach a course in his village. What he saw was like nothing he had known. The Guatemalans used parables, stories, and humor to present agricultural improvement to their Mexican compadres as a logical outcome of clear thinking and compassion; love of farming, of family, of nature, and of community. Rather than try to convince the Mexicans of their innovations, they insisted they experiment new things on a small scale first to see how well they worked. And they saw themselves as students, respecting the Mexicans' deep, lifelong knowledge of their own particular land and climate. All they asked in return was that the Mexicans turn around and share their new knowledge with others--which they did. CAC campo3_photo by Food FirstThis exchange was typical of a grassroots movement called Campesino a Campesino, or Farmer to Farmer, which has grown up in southern Mexico and war-torn Central America over the last three decades. In the book Campesino a Campesino, Holt-Gim�nez writes the first history of the movement, describing the social, political, economic, and environmental circumstances that shape it. The voices and stories of dozens of farmers in the movement are captured, bringing to vivid life this hopeful story of peasant farmers helping one another to farm sustainably, protecting their land, their environment, and their families' future.

Author : Bill Esparza
Publisher : Prospect Park Books
Page : 542 pages
File Size : 43,91 MB
Release : 2017-05-22
Category : Cooking
ISBN : 1945551011

GET BOOK

Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides. Part cookbook, part food journalism, and part love song to LA, it's the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. With a foreword by Taco USA's Gustavo Arellano.