Mexican-American Cuisine (Ilan Stavans Library of Latino Civilization)De (autor) Ilan Stavans
en Limba Engleză Carte Hardback – September 2011 – vârsta de la 15 ani
The book presents nine scholarly essays that examine philosophical understandings of Mexican-American cuisine. Covering both platillos principaleS≪/i> (main dishes) and postreS≪/i> (desserts), the authors serve up a sideboard of anthropological, ethnographic, sociological, and culinary observations. Essay topics include the boundaries between Mexican and Mexican-American food, the history and uses of the chile, and the derivations of Mexican cuisine. Readers are also treated to recipes and recommendations by 19th-century California chef Encarnación Pinedo who explores "The Art of Cooking."