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Author: W. Warner Wood
Publisher: Indiana University Press
ISBN: 0253351545
Category : Art
Languages : en
Pages : 529
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Book Description
The story behind the international trade in Oaxacan textiles
Author: W. Warner Wood
Publisher: Indiana University Press
ISBN: 0253351545
Category : Art
Languages : en
Pages : 529
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Book Description
The story behind the international trade in Oaxacan textiles
Author: Danny Mena
Publisher: Rizzoli Publications
ISBN: 0847864693
Category : Cooking
Languages : en
Pages : 274
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Book Description
Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena's hometown. Made in Mexico mixes recipes inspired by Mexico City street food, local eateries, and multi-starred restaurants, combining regional traditions and global trends. In more than one hundred dishes for breakfast, antojitos or snacks, salads and ceviches, main dishes, and desserts, as well as staples such as salsa roja and tortillas, chef Danny Mena shows American home cooks the depth and diversity of true Mexican cooking in the capital city, with explanations for proper technique and suggestions for ingredient variations. Transportive photography from the streets, squares, markets, fondas, and restaurants of Mexico City complements beautifully plated dishes and an alfresco backyard dinner. Each recipe is inspired by a different Mexico City restaurant, giving the book a second life as a delicious image-filled guide to one of the world's hottest culinary destinations. Fascinating sidebars illuminate aspects of Mexican food culture and feature notable locations.
Author: Susan M. Gauss
Publisher: Penn State Press
ISBN: 0271074450
Category : History
Languages : en
Pages : 189
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Book Description
The experiment with neoliberal market-oriented economic policy in Latin America, popularly known as the Washington Consensus, has run its course. With left-wing and populist regimes now in power in many countries, there is much debate about what direction economic policy should be taking, and there are those who believe that state-led development might be worth trying again. Susan Gauss’s study of the process by which Mexico transformed from a largely agrarian society into an urban, industrialized one in the two decades following the end of the Revolution is especially timely and may have lessons to offer to policy makers today. The image of a strong, centralized corporatist state led by the Partido Revolucionario Institucional (PRI) from the 1940s conceals what was actually a prolonged, messy process of debate and negotiation among the postrevolutionary state, labor, and regionally based industrial elites to define the nationalist project. Made in Mexico focuses on the distinctive nature of what happened in the four regions studied in detail: Guadalajara, Mexico City, Monterrey, and Puebla. It shows how industrialism enabled recalcitrant elites to maintain a regionally grounded preserve of local authority outside of formal ruling-party institutions, balancing the tensions among centralization, consolidation of growth, and Mexico’s deep legacies of regional authority.
Author: Marcela Valladolid
Publisher: Clarkson Potter
ISBN: 0307885534
Category : Cooking
Languages : en
Pages : 377
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Book Description
In her vivacious, fresh voice, Marcela Valladolid invigorates America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine. Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. But she also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal? In Fresh Mexico, Marcela brings these dishes to life. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake. Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.
Author: Chris Goertzen
Publisher: Univ. Press of Mississippi
ISBN: 1628469595
Category : Social Science
Languages : en
Pages : 257
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Book Description
Made in Mexico examines the aesthetic, political, and sociopolitical aspects of tourism in southern Mexico, particularly in the state of Oaxaca. Tourists seeking "authenticity" buy crafts and festival tickets and spend even more on travel expenses. What does a craft object or a festival moment need to look like or sound like to please both tradition bearers and tourists in terms of aesthetics? Under what conditions are transactions between these parties psychologically healthy and sustainable? What political factors can interfere with the success of this negotiation, and what happens when the process breaks down? With Subcommandante Marcos and the Zapatistas still operating in neighboring Chiapas and unrest on the rise in Oaxaca itself, these are not merely theoretical problems. Chris Goertzen analyzes the nature and meaning of a single craft object, a woven pillowcase from Chiapas, thus previewing what the book will accomplish in greater depth in Oaxaca. He introduces the book's guiding concepts, especially concerning the types of aesthetic intensification that have replaced fading cultural contexts, and the tragic partnership between ethnic distinctiveness and oppressive politics. He then brings these concepts to bear on crafts in Oaxaca and on Oaxaca's Guelaguetza, the anchor for tourism in the state and a festival with an increasingly contested meaning.
Author: Gabriela Camara
Publisher: Lorena Jones Books
ISBN: 0399580573
Category : Cooking
Languages : en
Pages : 370
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Book Description
The innovative chef and culinary trend-setter named one of Time’s 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. IACP AWARD FINALIST • ART OF EATING PRIZE LONGLIST • NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times • Bon Appétit • San Francisco Chronicle • Chicago Tribune Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook—from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta—and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.
Author: Stefan Gandler
Publisher: BRILL
ISBN: 9004284680
Category : Political Science
Languages : en
Pages : 491
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Book Description
In Critical Marxism in Mexico, Stefan Gandler, coming from the tradition of the Frankfurt School, reveals the contributions that Adolfo Sánchez Vázquez and Bolívar Echeverría have made to universal thought. While in recent times Latin America has taken its distance from global power centers, and reorganised its political and economic relations, in philosophy the same tendency is barely visible. Critical Marxism in Mexico is a contribution to the reorganisation of international philosophical discussion, with Critical Theory as the point of departure. Despite having studied in Europe, where philosophical Eurocentrism remains virulent, Gandler opens his eyes to another tradition of modernity and offers an account of the life and philosophy of Adolfo Sánchez Vázquez and Bolívar Echeverría, former senior faculty members at the Universidad Nacional Autónoma de México (UNAM).
Author: John Mraz
Publisher: Duke University Press
ISBN: 0822392208
Category : History
Languages : en
Pages : 360
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Book Description
In Looking for Mexico, a leading historian of visual culture, John Mraz, provides a panoramic view of Mexico’s modern visual culture from the U.S. invasion of 1847 to the present. Along the way, he illuminates the powerful role of photographs, films, illustrated magazines, and image-filled history books in the construction of national identity, showing how Mexicans have both made themselves and been made with the webs of significance spun by modern media. Central to Mraz’s book is photography, which was distributed widely throughout Mexico in the form of cartes-de-visite, postcards, and illustrated magazines. Mraz analyzes the work of a broad range of photographers, including Guillermo Kahlo, Winfield Scott, Hugo Brehme, Agustín Víctor Casasola, Tina Modotti, Manuel Álvarez Bravo, Héctor García, Pedro Meyer, and the New Photojournalists. He also examines representations of Mexico’s past in the country’s influential picture histories: popular, large-format, multivolume series replete with thousands of photographs and an assortment of texts. Turning to film, Mraz compares portrayals of the Mexican Revolution by Fernando de Fuentes to the later movies of Emilio Fernández and Gabriel Figueroa. He considers major stars of Golden Age cinema as gender archetypes for mexicanidad, juxtaposing the charros (hacienda cowboys) embodied by Pedro Infante, Pedro Armendáriz, and Jorge Negrete with the effacing women: the mother, Indian, and shrew as played by Sara García, Dolores del Río, and María Félix. Mraz also analyzes the leading comedians of the Mexican screen, representations of the 1968 student revolt, and depictions of Frida Kahlo in films made by Paul Leduc and Julie Taymor. Filled with more than fifty illustrations, Looking for Mexico is an exuberant plunge into Mexico’s national identity, its visual culture, and the connections between the two.
Author: Margarita Carrillo Arronte
Publisher: Phaidon Press
ISBN: 9780714867526
Category : Cooking
Languages : en
Pages : 704
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Book Description
A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.
Author: Lesley Tellez
Publisher: Hachette UK
ISBN: 0857838113
Category : Cooking
Languages : en
Pages : 536
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Book Description
Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.
