Coconut, Ginger, Shrimp, Rum: Caribbean Flavors for Every Season by
Coconut, ginger, shrimp, and rum each boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlighting seasonal ingredients! The book is divided into four seasons, and each of those is divided into "Light Fare," "Mains," "To Sip," and "Sweets."
Gran Cocina Latina by
The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan.
The New Southern-Latino Table by
Bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South.
The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by
From the Gulf of Mexico to the Pacific, from Sonora north to Sonoma, the border region is the source of a boundless variety of spectacular food. The Border Cookbook celebrate the simple pleasures of Southwestern and Northern Mexican home-style cooking with more than 300 delectable, easy-to-prepare dishes, for special occasions and for soul-satisfying everyday eating.
The Mexican Home Kitchen: Traditional Home-Style Recipes that Capture the Flavors and Memories of Mexico by
In The Mexican Home Kitchen, you will find homestyle meals that are cooked in everyday life in Mexico, dishes that people are making today in their kitchens for their families. These range from comforting foods like caldo de pollo and carne con papas, celebratory recipes like mole poblano and pastel de cumpleaños, and classics like tamales and pozole, as well as aguas frescas prepared with in-season fruits
A Taste of Latin America: Culinary Traditions and Classic Recipes from Argentina, Brazil, Chile, Colombia, Costa Rica, Cuba, Mexico, Peru, Puerto Rico & Venezuela by
Latin American food is steeped in history and tradition. From Peru's spicy and citrusy ceviche to hearty Colombian beef, pork, and seafood stews to Argentina's silky, sweet dulce le leche desserts, cooks of all skill levels are invited to discover what make this region's cuisine incomparable.
My Mother's Bolivian Kitchen: Recipes and Recollections by 
Creating a Common Table in Twentieth-Century Argentina by
Dona Petrona C. de Gandulfo (c. 1896-1992) reigned as Argentina's preeminent domestic and culinary expert from the 1930s through the 1980s. An enduring culinary icon thanks to her magazine columns, radio programs, and television shows, she was likely second only to Eva Peron in terms of the fame she enjoyed and the adulation she received. Her cookbook garnered tremendous popularity, becoming one of the three best-selling books in Argentina. Dona Petrona capitalized on and contributed to the growing appreciation for women's domestic roles as the Argentine economy expanded and fell into periodic crises. Drawing on a wide range of materials, including her own interviews with Dona Petrona's inner circle and with everyday women and men, Rebekah E. Pite provides a lively social history of twentieth-century Argentina, as exemplified through the fascinating story of Dona Petrona and the homemakers to whom she dedicated her career.Pite's narrative illuminates the important role of food--its consumption, preparation, and production--in daily life, class formation, and national identity. By connecting issues of gender, domestic work, and economic development, Pite brings into focus the critical importance of women's roles as consumers, cooks, and community builders.
Planet Taco: A Global History of Mexican Food by
From a taco cart in Hermosillo, Mexico to the "Chili Queens" of San Antonio and tamale vendors in Los Angeles., the author follows this highly adaptable cuisine, paying special attention to the people too often overlooked in the battle to define authentic Mexican food: indigenous Mexicans and Mexican Americans.
Mexican-Origin Foods, Foodways, and Social Movements by
This collection of new essays offers groundbreaking perspectives on the ways that food and foodways serve as an element of decolonization in Mexican-origin communities. Mexican-Origin Foods, Foodways, and Social Movements is a major contribution to the understanding of the ways that Mexican-origin peoples have resisted and transformed food systems.
Voices in the Kitchen : Views of Food and the World From Working-Class Mexican and Mexican American Women by 
Latin@s' Presence in the Food Industry: Changing How We Think About Food by
Latin@s'Presence in the Food Industry takes the holistic culinary approach of bringing together multidisciplinary criticism to explore the diverse, and not always readily apparent, ways that Latin@s relate to food and the food industry. The networks Latin@s create, the types of identities they fashion through food, and their relationship to the US food industry are analyzed to understand Latin@s as active creators of food-based communities, as distinctive cultural representations, and as professionals.
¡Tequila! Distilling the Spirit of Mexico by
Our understanding of tequila as Mexico's spirit is not the result of some natural affinity but rather the cumulative effect of U.S.-Mexican relations, technology, regulation, the heritage and tourism industries, shifting gender roles, film, music, and literature. Like all stories about national symbols, the rise of tequila forms a complicated, unexpected, and poignant tale. By unraveling its inner workings, Gaytán encourages us to think critically about national symbols more generally, and the ways in which they both reveal and conceal to tell a story about a place, a culture, and a people.
Food and Identity in the Caribbean by
Based on rich contemporary ethnographies, the volume reveals the ways in which food carries symbolig meanings which are incorporated into the many different facets of identity experienced by people in the Caribbean. Many of the chapters focus on the ways in which consumers align themselves with particular foods as a way of making claims about their identities.
Fiesta: Days of the Dead & Other Mexican Festivals by
Explores a variety of Mexican festivals, most of which are spiritual or religious, including the holidays of Christmas, Carnival, and Holy week, and covers the Days of the Dead, the sacred arts of the Huichol ethnic group, and more, with photographs.
The Skeleton at the Feast: The Day of the Dead in Mexico by
All over Mexico, early in November, families gather to welcome the souls of the dead on their annual visit home. The smells of burning copal incense and pungent cempasúchil (marigolds) mingle with the aromas of fresh bread, new clothing, sweets, and candles. One of Mexico's most important festivals since prehispanic times, the Day of the Dead is an occasion for celebrating and feasting, cleaning and decorating graves, dancing and making music.In this unique work, the authors explore both the historic origins of this holiday and its colorful present-day celebrations in Mexico and the United States. Interviews with Mexican artists and crafters who provide goods for the festival―from personalized sugar skulls to gigantic papier-mâché skeletons―offer a fascinating glimpse into traditional and contemporary attitudes toward death and the dead.Lavishly illustrated with color and black-and-white photographs, The Skeleton at the Feast will be required reading for all who are interested in Mexican culture, art, and folklore.
Day of the Dead: When Two Worlds Meet in Oaxaca by 
Bahia's Independence: Popular Politics and Patriotic Festival in Salvador, Brazil, 1824-1900 by
Since 1824, Bahians have marked independence with a popular festival that contrasts sharply with the official commemoration of Brazil's independence on 7 September. The Dois de Julho (2 July) festival celebrates the day the Portuguese troops were expelled from Salvador in 1823, the culmination of a year-long war that gave independence a radical meaning in Bahia. Bahia's Independence traces the history of the Dois de Julho festival in Salvador, the Brazilian state's capital, from 1824 to 1900. Hendrik Kraay discusses how the festival draws on elements of saints'processions, carnivals, and civic ritual in the use of such distinctive features as the indigenist symbols of independence called the caboclos and the massive procession into the city that re-enacts the patriots'victorious entry in 1823. Providing a social history of celebration, Kraay explains how Bahians of all classes, from slaves to members of the elite, placed their stamp on the festivities and claimed recognition and citizenship through participation. Analyzing debates published in newspapers – about appropriate forms of commemoration and the nature of Bahia's relationship to Brazil – as well as theatrical and poetic representations of the festival, this volume unravels how Dois de Julho celebrations became so integral to Bahia's self-representation and to its politics. The first history of this unique festival's origins, Bahia's Independence reveals how enthusiastic celebrations allowed an active and engaged citizenry to express their identity as both Bahians and Brazilians and to seek to create the nation they desired.
Quinceañera Style: Social Belonging and Latinx Consumer Identities by
Quinceañera celebrations, which recognize a girl's transition to young womanhood at age fifteen, are practiced in Latinx communities throughout the Americas. But in the consumer-driven United States, the ritual has evolved from a largely religious ceremony to an elaborate party where social status takes center stage. Examining the many facets of this contemporary debut experience, Quinceañera Style reports on ethnographic fieldwork in California, Texas, the Midwest, and Mexico City to reveal a complex, compelling story.
Caribbean Festival Arts by
Introduces the festival arts of the Caribbean, wherein elements of dance, sculpture, painting, music and poetry intermingle. Vibrant photos--of Jonkonnu, a Christmas parade in Jamaica, the Lenten carnival of Rara in Haiti, the Hosay celebration of Trinidad, New Orleans' Caribbean-inspired Mardi Gras and others--illustrate this in-depth study. An examination of festival incarnations on the various Caribbean islands explores the inter-island differences and the socio-political implications of the masquerade.
El Cinco de Mayo by
Hayes-Bautista explains, the holiday is not Mexican at all, but rather an American one, created by Latinos in California during the mid-nineteenth century. Hayes-Bautista shows how the meaning of Cinco de Mayo has shifted over time—it embodied immigrant nostalgia in the 1930s, U.S. patriotism during World War II, Chicano Power in the 1960s and 1970s, and commercial intentions in the 1980s and 1990s. Today, it continues to reflect the aspirations of a community that is engaged, empowered, and expanding.
