Relevant bibliographies by topics / Mexican Culinary

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Mexican Culinary'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Mexican Culinary"

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Martynuska, Małgorzata. "Cultural Hybridity in the USA exemplified by Tex-Mex cuisine." International Review of Social Research 7, no. 2 (November 27, 2017): 90–98. http://dx.doi.org/10.1515/irsr-2017-0011.

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AbstractThe article concerns the hybrid phenomenon of Tex-Mex cuisine which evolved in the U.S.-Mexico borderland. The history of the U.S.-Mexican border area makes it one of the world’s great culinary regions where different migrations have created an area of rich cultural exchange between Native Americans and Spanish, and then Mexicans and Anglos. The term ‘Tex-Mex’ was previously used to describe anything that was half-Texan and half-Mexican and implied a long-term family presence within the current boundaries of Texas. Nowadays, the term designates the Texan variety of something Mexican; it can apply to music, fashion, language or cuisine. Tex-Mex foods are Americanised versions of Mexican cuisine describing a spicy combination of Spanish, Mexican and Native American cuisines that are mixed together and adapted to American tastes. Tex-Mex cuisine is an example of Mexicanidad that has entered American culture and is continually evolving.
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Lindenfeld, Laura. "Visiting the Mexican American Family:Tortilla Soupas Culinary Tourism." Communication and Critical/Cultural Studies 4, no. 3 (September 2007): 303–20. http://dx.doi.org/10.1080/14791420701459723.

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Vázquez-Medina, José Antonio, and F. Xavier Medina. "Traditional Mexican Cuisine: Heritage Implications for Food Tourism Promotion." Journal of Gastronomy and Tourism 4, no. 4 (August 14, 2020): 239–50. http://dx.doi.org/10.3727/216929720x15846938924085.

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This article analyzes how UNESCO's intangible human heritage designation has led to traditional Mexican cuisine being turned into a resource for gastronomic tourism, showing how the State has commodified traditional culinary knowledge for the promotion of tourism. This promotion includes an official discourse that has been appropriated by traditional women cooks, who use these promotional events to build new culinary canons. This article enables a discussion of how traditional Mexican cuisine has become part of a global logic, and how its designation as intangible heritage articulates tension, discussion, and negotiation among food tourism industry stakeholders. Findings show a multilateral perspective of the consequences of a cultural event becoming a tourist resource, as well as its conceptualization and transformation in the framework of today's global context, which requires a more flexible approach to provide definitions.
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Pilcher, Jeffrey M. "Tamales or Timbales: Cuisine and the Formation of Mexican National Identity, 1821–1911." Americas 53, no. 2 (October 1996): 193–216. http://dx.doi.org/10.2307/1007616.

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Mexican writers of the twentieth century have often imagined cuisine to be a symbol of their national identity, a mestizo blend of Native American and Spanish influences. Salvador Novo, for example, a member of the Academia Mexicana de la Lengua and official chronicler of Mexico City, traced the beginnings of mestizaje to the “happy encounter” between corn tortillas and pork sausage that produced the first taco. The most common culinary metaphor for the Mexican nation was mole poblano (turkey in deep-brown sauce). Authors in the 1920s began attributing the origins of this dish to the convents of colonial Puebla, and in particular to Sor Andrea de la Asunción of the Dominican Santa Rosa cloister. About 1680 she supposedly combined seasonings from the Old World with chile peppers from the New in honor of Viceroy Tomás Antonio de la Cerda y Aragón. Mole thus represented Mexico’s “cosmic race,” created by divine inspiration and served up for the approval of the Spanish crown.
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Mulík, Stanislav, and César Ozuna. "Mexican edible flowers: Cultural background, traditional culinary uses, and potential health benefits." International Journal of Gastronomy and Food Science 21 (October 2020): 100235. http://dx.doi.org/10.1016/j.ijgfs.2020.100235.

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Pilcher, Jeffrey M. "The land of seven moles: Mexican culinary nationalism in an age of multiculturalism." Food, Culture & Society 21, no. 5 (September 27, 2018): 637–53. http://dx.doi.org/10.1080/15528014.2018.1516404.

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Marrón-Ponce, Joaquín, Lizbeth Tolentino-Mayo, Mauricio Hernández-F, and Carolina Batis. "Trends in Ultra-Processed Food Purchases from 1984 to 2016 in Mexican Households." Nutrients 11, no. 1 (December 26, 2018): 45. http://dx.doi.org/10.3390/nu11010045.

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Global trade agreements have shaped the food system in ways that alter the availability, accessibility, affordability, and desirability of ready-to-eat foods. We assessed the time trends of ultra-processed foods purchases in Mexican households from 1984 to 2016. Cross-sectional data from 15 rounds of the National Income and Expenditure Survey (1984, 1989, 1992, 1994, 1996, 1998, 2000, 2002, 2004, 2006, 2008, 2010, 2012, 2014 and 2016) were analyzed. Food and beverage purchases collected in a daily record instrument (over seven days) were classified according to their degree of processing according to the NOVA food framework: (1) Unprocessed or minimally processed foods; (2) processed culinary ingredients; (3) processed foods; and (4) ultra-processed foods. From 1984 to 2016, the total daily energy purchased decreased from 2428.8 to 1875.4 kcal/Adult Equivalent/day, there was a decrease of unprocessed or minimally processed foods (from 69.8% to 61.4% kcal) and processed culinary ingredients (from 14.0% to 9.0% kcal), and an increase of processed foods (from 5.7% to 6.5% kcal) and ultra-processed foods (from 10.5% to 23.1% kcal). Given that ultra-processed foods purchases have doubled in the last three decades and unprocessed or minimally processed foods purchased have gradually declined, future strategies should promote the consumption of unprocessed or minimally processed foods, and discourage ultra-processed foods availability and accessibility in Mexico.
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Figueira, Natalie, Felicity Curtain, Eleanor Beck, and Sara Grafenauer. "Consumer Understanding and Culinary Use of Legumes in Australia." Nutrients 11, no. 7 (July 12, 2019): 1575. http://dx.doi.org/10.3390/nu11071575.

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While health benefits of legume consumption are well documented, intake is well below recommendations in many Western cultures, and little is known regarding culinary use and consumer understanding of these foods. This study aimed to investigate consumption, knowledge, attitudes, and culinary use of legumes in a convenience sample of Australians. An online computer-based survey was used to gather data and demographic characteristics. Respondents (505 individuals answered in full or in part) were regular consumers of legumes (177/376 consumed legumes 2–4 times weekly). Chickpeas, green peas, and kidney beans were most often consumed, and were made into most commonly Mexican, then Indian and Middle Eastern meals. Consumers correctly identified protein and dietary fibre (37%) as key nutritional attributes. For non-consumers (7%; 34/463), taste, a lack of knowledge of how to prepare and include legumes, and the time taken to prepare, along with family preferences, hindered consumption. Participants identified the food category as “beans” rather than “legumes”, and this may have implications for dietary guidance at an individual and policy level. Addressing barriers to consumption, perhaps through food innovation, emphasizing positive health attributes, and clarification within dietary guidelines, are important considerations for increasing consumption of legumes.
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Onofre, Jair Emmanuel, José Armando Carrillo, and Laura de Guadalupe Vázquez. "Culinary diagnosis of traditional cuisine in the state of hidalgo." Journal of Administrative Science 2, no. 3 (July 5, 2020): 18–26. http://dx.doi.org/10.29057/jas.v2i3.4963.

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The essence is the cultural and historical representation of the Mexican people and it lies in the markets, food inns, public squares but above all, in the stoves of the cooks and their families in the communities of our country, this is how the gastronomic culture of Hidalgo is not only represented by Pastes, exquisite barbecue from Actopan or the emblematic Pulque of pre-Hispanic origins. Based on ethnographic methodology, interaction was made with communities without incurring the daily activities of people. This methodology allows people from different municipalities to show the activities they do on a daily basis in their community, the cooks that participate were Ms. Porfiria Rodríguez, traditional cook of Santiago de Anaya, Ms. Cristina Martínez Cruz and Florentina, traditional mushroom collectors and cooks from the municipality of Acaxochitlán, in the town of Los Reyes, Mr. Mario Islas Palacio, of work Tlachiquero, among others, are the ones who allowed to know the traditional gastronomy. As the final phase the information processing was carried out, so the present work has as a first term to describe the current situation of the traditional cuisine of the state of Hidalgo and the transcendence that it has had in recent years
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Bak-Geller, Sarah. "Chinese Cooks and Mexican Tastes: The Encounter of Two Culinary Practices in Mexico's Chinese Restaurants." Journal of Chinese Overseas 1, no. 1 (2005): 121–29. http://dx.doi.org/10.1163/179325405788639364.

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Dissertations / Theses on the topic "Mexican Culinary"

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Adapon, Leonora Joy. "The art of Mexican cooking : culinary agency and social dynamics in Milpa Alta, Mexico." Thesis, London School of Economics and Political Science (University of London), 2001. http://etheses.lse.ac.uk/1685/.

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Drawing on Alfred Cell's 'art nexus' theory, this dissertation considers cooking as a kind of artistic practice. The focus of this study is the culinary culture of barbacoa-makers in the community of Barrio San Mateo, Milpa Alta in Mexico City. Mexican cuisine is analysed at three levels - the social and culinary contexts of the production and consumption of barbacoa; the daily life of women and especially their domestic cooking tasks; and the dynamics of hospitality, as expressed in the cycle of fiestas. Barbacoa is pit-roast lamb, and the production of it is an important means of livelihood in San Mateo (along with the cultivation of nopales, and other agricultural activities). Barbacoa - which is served during fiestas, and also eaten in the market on Sundays and holidays - is produced by married couples whose social environment both creates and is created by the practices surrounding the preparation of the dish. The division of labour observed in making barbacoa is directly related to normative gender roles, i.e. those performed in the normal domestic context. Women are associated with cooking, which includes making salsas and other foods which require laborious culinary input. They appear to be restricted both by the expectations of men and by the demands of the kitchen. But male and female gender roles are shown, in this dissertation, to be complementary, and they are not in general characterized by the hierarchy of men over women. Examination of the fiesta cycle further reveals that the basis of social interaction is the conjugal unit, both at the level of families (through links of compadrazgo, co-parenthood), and at the level of the community (through the mayordomia, the 'cargo system'). Women may be viewed as culinary artists whose body of work is the corpus of Mexican cuisine. The source of their culinary mastery is located in the individual's hand or sazon de amor, a touch of love. The development of 'traditional' cuisine is therefore born of the domestic realm as a product of artistic innovation and technical skill, both in a culinary and a social sense. Counter to Goody's theory, this high cuisine is not the product of a hierarchical society, as such, but rather develops from the highly-valued work of women as wives, mothers, and family cooks.
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Vázquez, Medina José Antonio. "De la nostalgia culinaria a la identidad alimentaria transmigratoria: la preparación de alimentos en restaurantes mexicanos en Estados Unidos." Doctoral thesis, Universitat de Barcelona, 2015. http://hdl.handle.net/10803/358757.

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Esta tesis explora las dinámicas sociales suscitadas a partir de la expresión de la nostalgia culinaria entre los sujetos que participan en la preparación y elaboración de alimentos en restaurantes mexicanos en Estados Unidos. A partir de una aproximación etnográfica en el Valle de San Joaquín en California, el área metropolitana de Chicago y la ciudad de Houston, en este trabajo se analiza cómo la nostalgia dictamina los discursos y las prácticas operativas que se llevan a cabo al interior de las cocinas de los restaurantes mexicanos en tales localidades. De esta manera, en esta investigación se muestra cómo la nostalgia configura nuevas dinámicas sociales en múltiples dimensiones del sujeto migrante que labora en las cocinas de este tipo de restaurantes en Estados Unidos. En la dimensión individual, se analiza cómo el sujeto es capaz de utilizar la memoria y la experiencia sensorial para desarrollar la labor culinaria y replicar los sabores de las preparaciones que se elaboraban en México. En este ámbito el migrante desarrolla habilidades culinarias que pueden ser observadas como un medio de agencia a través del desarrollo de la sazón. Asimismo, se explora cómo el desarrollo de la sazón puede ser considerado como la máxima expresión del conocimiento culinario en este contexto. En el plano comunitario, se muestra cómo la nostalgia interviene en la regulación y operativización del conocimiento culinario empírico en los restaurantes familiares y cómo en este proceso están implícitos acuerdos y negociaciones de poder y de género en la organización laboral. Asimismo, se expone cómo la nostalgia se puede percibir en las maneras de gestión de este tipo de establecimiento. En un plano más amplio, esta tesis analiza cómo la nostalgia interviene en la configuración de la identidad alimentaria transmigratoria que condiciona los discursos y las practicas operativas al interior de los restaurantes. De igual manera, se explora cómo dicha identidad favorece la puesta en marcha de nuevas dinámicas sociales que legitiman la creación de una cocina original que se valida por los actores sociales implicados en el desarrollo de la labor gracias al flujo de información culinaria que circula en estos espacios.
This research examines the social dynamics related to culinary nostalgia displayed by Mexican cooks in the kitchens of Mexican restaurants in the United States. To collect information, I conducted field work through culinary ethnography in nine Mexican restaurants, from small family-run restaurants to gourmet Mexican restaurants in the San Joaquin Central Valley in California, and the urban areas of Chicago, Illinois and Houston, Texas. In this work, I show how nostalgia can be observed in terms of operational practices related to food preparation rather than just and emotion, and how these practices trigger emergent social dynamics in restaurant kitchens. Thus, issues such as agency, gender and kinship gain new social meanings that impact on the way that Mexican food is prepared in the United States. These issues can be analyzed in multiple dimensions of the social life on the migrant cooks that contribute in the construction of the Transmigratory Food Identity among Mexican food preparers in the United States.
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Simms, Stephanie Renee. "Prehispanic Maya foodways: archaeological and microbotanical evidence from Escalera al Cielo, Yucatan, Mexico." Thesis, 2014. https://hdl.handle.net/2144/14269.

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Maize is universally considered to be the basis of prehispanic Maya foodways and maize-beans-squash agriculture the primary means of food acquisition. This narrow view is attributable to a lack of direct evidence and an oversimplification of the ethnographic data. In this dissertation I employ new methods to recover evidence of ancient plant foods at Escalera al Cielo (EAC)—a Terminal Classic (A.D. 800-950) Puuc Maya settlement located in Yucatán, Mexico—and challenge the notion that all Maya everywhere ate an unvarying diet of agricultural staples. By highlighting the tremendous variety of environments, foods, and food practices as well as the potential biases contained within the ethnohistorical and ethnographic literature, I use the archaeological evidence to reevaluate established models and explore daily food practices at EAC. The research focuses on domestic spaces from three excavated households, the artifacts that formed part of the culinary toolkit (e.g., ceramic vessels, grinding stones, chipped stone tools, and fired clay balls), and microbotanical residues (phytoliths and starch) associated with these spaces and artifacts. Modal analyses of artifacts and identifications of their residues permit testing of functional assumptions about culinary implements (e.g., "maize grinding stones"). The results reveal that most implements were multifunctional and that the food prepared and consumed at EAC included a range of cultivated and wild resources in addition to the expected staple ingredients of maize, beans, and multiple varieties of squash. There are also abundant starch residues from chile peppers (ground for seasonings and salsas), palm phytoliths that may represent foodstuffs, and at least three root crops—arrowroot, manioc, and Zamia sp.—the first of which may have been an additional staple ingredient. These new data illuminate regional food preferences, techniques of preparation, the diversity of food production and procurement strategies, symbolic associations of certain foods (identified in ritual contexts), and the skill and labor required of women who are widely considered to have been responsible for most food practices.
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Books on the topic "Mexican Culinary"

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Hoyer, Daniel. Culinary Mexico: Authentic Recipes and Traditions. Salt Lake City, UT: Gibbs Smith, 2005.

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Rosa Mexicano: A culinary autobiography with 60 recipes. New York, N.Y: Viking, 1998.

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Culinary art and anthropology. Oxford: Berg, 2008.

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Mendelsohn, Lotte. Healthy Mexican regional cookery: A culinary travelogue. Weston, MA: Font & Center Press, 1995.

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Kennedy, Diana. My Mexico: Half a lifetime of culinary adventures. New York: Clarkson Potter/Publishers, 1998.

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Cuervo-Lorens, Maria Elena. Mexican culinary treasures: Recipes from Maria Elen's kitchen. New York: Hippocrene Books, 2005.

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My Mexico: A culinary odyssey with more than 500 recipes. New York: Clarkson Potter/Publishers, 1998.

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Kraig, Bruce. Cuisines of hidden Mexico: A culinary journey to Guerrero and Michoacán. New York: J. Wiley, 1996.

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America, Culinary Institute of, ed. Entertaining at home with the Culinary Institute of America. Hoboken, N.J: John Wiley & Sons, 2012.

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Martínez, Matt. Matt Martínez's culinary frontier: A real Texas cookbook. New York: Doubleday, 1997.

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Book chapters on the topic "Mexican Culinary"

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Gladstein, Mimi Reisel. "Mexican Meat Matzah Balls: Burciaga as a Culinary Ambassador." In Rethinking Chicana/o Literature through Food, 193–206. New York: Palgrave Macmillan US, 2013. http://dx.doi.org/10.1057/9781137371447_11.

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Medina, F. Xavier, and José A. Vázquez-Medina. "From Ingredient to Dish: The Role of Supply in the Culinary Practices of Mexican Migrants in the United States." In Food Parcels in International Migration, 191–210. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-40373-1_9.

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Sánchez-Jofras, Jorge Francisco, and Ingrid Kuri-Alonso. "Education and Innovation in Gastronomy: A Case Study of Culinary Art School in Tijuana, Mexico." In Innovation, Technology, and Knowledge Management, 101–19. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-99590-8_6.

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Vassallo-Oby, Christine. "Defining Sanitized Taste and Culinary Tourism in Cozumel, Mexico." In Taste, Politics, and Identities in Mexican Food, 191–206. Bloomsbury Publishing Plc, 2019. http://dx.doi.org/10.5040/9781350066700.ch-013.

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"CHAPTER 20. Oregano – Oregano/Mediterranean Oregano (Origanum vulgare) and Mexican Oregano (Lippia graveolens, Lippia palmeri, Hedeoma patens, Poliomintha longiflora) (Also Referred to as Rosemary Mint)." In Culinary Herbs and Spices, 379–94. Cambridge: Royal Society of Chemistry, 2021. http://dx.doi.org/10.1039/9781839164446-00379.

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Schuster, Paulette. "Diffused Palates: The Evolution of Culinary Tastes of Jewish Mexicans Living in Israel." In Taste, Politics, and Identities in Mexican Food, 175–90. Bloomsbury Publishing Plc, 2019. http://dx.doi.org/10.5040/9781350066700.ch-012.

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Stokes, Ashli Que Sinberry, and Wendy Atkins-Sayre. "A Troubled Region and its Possible Culinary Fix." In Consuming Identity, 50–76. University Press of Mississippi, 2016. http://dx.doi.org/10.14325/mississippi/9781496809186.003.0002.

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Chapter two surveys the rhetorical problem that the South faces, a complicated history marred by racial violence, segregation and discrimination, and economic inequality. Whether you are an African American Southerner with a family history haunted by racism and violence, a white Southerner with a family history of discriminating or tolerating discrimination, or a Mexican immigrant facing negative social outcry, feeling pride in the region can be troubling. Despite conflicting identities, Southerners continue to define themselves in relation to the region, and the reality-based and stereotypical images of the Southerner are part of the identity that Southerners must encounter. The Southern food movement serves a constitutive function by helping to craft a Southern identity based on diverse, humble, and hospitable roots that confronts a divided image of the South. This rhetorically constitutive work provides an opportunity for strengthening relations within the South, as well as helping repair the negative Southern image.
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Lemon, Robert. "Making Sacramento Into an Edible City." In The Taco Truck, 57–76. University of Illinois Press, 2019. http://dx.doi.org/10.5622/illinois/9780252042454.003.0004.

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Chapter 3 investigates Sacramento, California, as a culinary contested landscape. As the city promotes its new urban marketing brand, “The Farm to Fork Capital of America,” to create a new vibrant sense of place, it does so by upgrading downtown to reinforce the farm-to-table concept. Through urban renewal, restaurateurs strive toward regulating food trucks out of the city. As a result, Mexican taco truck owners struggle to remain part of the cultural landscape. This chapter critically examines Sacramento’s marketing campaign--of incorporating agricultural processes into the city’s image--to explore the country-city relationship, as well as how class, culture, and cuisine influence a city’s architecture. It concludes by presenting the definition of gastronomic gentrification.
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Escobedo-Bonilla, Cesar Marcial. "Properties of Mexican Oregano (Lippia spp.) Essential Oils and their Use in Aquaculture." In Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies, 93–114. BENTHAM SCIENCE PUBLISHERS, 2021. http://dx.doi.org/10.2174/9789814998123121040006.

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Pasquier Merino, Ayari G. "Chapter 12 - Modern culinary traditions for precarious times. Food insecurity and everyday practices among poor households in Mexico City." In Eating in the city, 142–50. éditions Quae, 2020. http://dx.doi.org/10.35690/978-2-7592-3282-6/c12.

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This research focused on the food situation of poor households in Mexico City and specifically on women’s coping strategies to meet their families’ food needs under growing economic insecurity. The survey highlighted the cooking techniques used by a group of women to blend commercial ingredients into everyday dishes to satisfy family expectations in terms of taste, appearance, and texture relative to ‘traditional’ food dishes. This chapter shows how these techniques are gradually changing the array of everyday dishes served in Mexico City—a phenomenon described as a process of building ‘modern food traditions for precarious times’.
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