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Author: Jill Margaret Armstrong
Publisher:
ISBN:
Category :
Languages : en
Pages : 1042
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Book Description
Author: Jill Margaret Armstrong
Publisher:
ISBN:
Category :
Languages : en
Pages : 1042
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Book Description
Author: Susan J. Algert
Publisher:
ISBN: 9780880911641
Category : Cooking
Languages : en
Pages : 42
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Book Description
The purpose of this ethnic and regional food practice book is to help dieticians provide culturally relevant nutrition counseling and education in diabetes to Spanish-speaking clients and their families.
Author: Meredith E. Abarca
Publisher: Texas A&M University Press
ISBN: 9781585445318
Category : Social Science
Languages : en
Pages : 268
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Book Description
“Literally, chilaquiles are a breakfast I grew up eating: fried corn tortillas with tomato-chile sauce. Symbolically, they are the culinary metaphor for how working-class women speak with the seasoning of their food.”—from the Introduction Through the ages and across cultures, women have carved out a domain in which their cooking allowed them to express themselves, strengthen family relationships, and create a world of shared meanings with other women. In Voices in the Kitchen, Meredith E. Abarca features the voices of her mother and several other family members and friends, seated at their kitchen tables, to share the grassroots world view of these working-class Mexican and Mexican American women. In the kitchen, Abarca demonstrates, women assert their own sazón (seasoning), not only in their cooking but also in their lives. Through a series of oral histories, or charlas culinarias (culinary chats), the women interviewed address issues of space, sensual knowledge, artistic and narrative expression, and cultural and social change. From her mother’s breakfast chilaquiles to the most elaborate traditional dinner, these women share their lives as they share their savory, symbolic, and theoretical meanings of food. The charlas culinarias represent spoken personal narratives, testimonial autobiography, and a form of culinary memoir, one created by the cooks-as-writers who speak from their kitchen space. Abarca then looks at writers-as-cooks to add an additional dimension to the understanding of women’s power to define themselves. Voices in the Kitchen joins the extensive culinary research of the last decade in exploring the importance of the knowledge found in the practical, concrete, and temporal aspects of the ordinary practice of everyday cooking.
Author: Shirley Bowden
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 244
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Book Description
Author: Janet Long-Solis
Publisher: Bloomsbury Publishing USA
ISBN: 0313062307
Category : Social Science
Languages : en
Pages : 218
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Book Description
Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century—when the Spaniards introduced new foodstuffs, adding variety to the diet—and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.
Author: Long Towell Long
Publisher: Greenwood
ISBN:
Category : Cooking
Languages : en
Pages : 224
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Book Description
Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century—when the Spaniards introduced new foodstuffs, adding variety to the diet—and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.
Author: Adán Medrano
Publisher: Grover E. Murray Studies in th
ISBN: 9780896728509
Category : Cooking
Languages : en
Pages : 0
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Book Description
Delectably steeped in tradition, a living culinary heritage
Author: Sarah Catherine Ward
Publisher:
ISBN:
Category : Food habits
Languages : en
Pages : 122
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 153
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Book Description
Culture impacts the ways people evaluate and respond to health and illness. As a result, Mexican-American culture plays a part in how women take care of their heath[sic] and react toward the threat of breast cancer. Using previously identified dominant cultural factors that may influence the health of Mexican-American women as a foundation, this qualitative study describes how Mexican-American women define and maintain health, particularly breast health. Hispanics are the fastest growing minority group in the United States. As a result, it is important to better understand how Mexican-American women define health and take care of themselves. Doing so will not only provide richer insights into the health behaviors of women but provide insights into family health behaviors. This study is important because it adds to the current body of knowledge by investigating the cultural beliefs of Mexican-American women, a sub-group within the larger Hispanic ethnic category. While several researchers have studied the cultural beliefs of Hispanics, it is imperative that scholars begin to further investigate the cultural beliefs of the sub-groups within the larger Hispanic ethnic category. In addition, previous studies have primarily been conducted in states that border Mexico, thus providing an opportunity for this study to contribute to the current body of literature by giving a voice to Mexican-American women in the southeast. Using a grounded theory approach, ten in-depth interviews were conducted with Mexican-American women in the southeast. The main theme that emerged from the data was: The Maintenance of Health through Traditional Practices in a Non-native Environment. Two thematic constructs that participants engage in helped to describe how the women in the study maintain health in a traditional manner when they live in a nonnative environment: (1) the belief that health is a combination of the body and mind and (2) the belief that health care is a Mexican woman's responsibility.
Author: Cynthia M. Goody
Publisher: American Dietetic Associati
ISBN: 0880914335
Category : Health & Fitness
Languages : en
Pages : 264
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Book Description
Provides information on food practices for 15 cultures. Each chapter focuses on a particular culture, including such factors as diabetes risk factors; traditional foods, dishes and meal plans; special holiday foods; traditional health beliefs; current food practices, and more. Culturally appropriate counselling recommendations are also discussed.
