The award-winning ¡Ask a Mexican! columnist presents a narrative history of the progression of Mexican cuisine in the United States, sharing a century's worth of whimsical anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity. 25,000 first printing.
Social Science by Meredith E. Abarca,Consuelo Carr Salas
[email protected]’ 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 [email protected] relate to food and the food industry. The networks [email protected] create, the types of identities they fashion through food, and their relationship to the US food industry are analyzed to understand [email protected] as active creators of food-based communities, as distinctive cultural representations, and as professionals. This vibrant new collection acknowledges issues of labor conditions, economic politics, and immigration laws—structural vulnerabilities that certainly cannot be ignored—and strives to understand more fully the active and conscious ways that [email protected] create spaces to maneuver global and local food systems.
Cooking by Matt Garcia,E. Melanie DuPuis,Don Mitchell
Author: Matt Garcia,E. Melanie DuPuis,Don Mitchell
Publisher: Rutgers University Press
The act of eating defines and redefines borders. What constitutes “American” in our cuisine has always depended on a liberal crossing of borders, from “the line in the sand” that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds between “our” food and “their” food. Immigrant workers have introduced new cuisines and ways of cooking that force the nation to question the boundaries between “us” and “them.” The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging. Published in cooperation with the William P. Clements Center for Southwest Studies, Southern Methodist University..
How Foods Shaped Civilization from the Ancient World to the Present
Author: Christopher Martin Cumo
Category: Social Science
Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present. • Overviews the foods that have changed the world from prehistory to the present • Gives attention to the relationships between foods and religious movements, such as the connections between fish, bread, and wine and the rise of Christianity • Enables readers to grasp the connections between the history of foods and the Columbian Exchange
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Planet Taco examines the historical struggles between globalization and national sovereignty in the creation of "authentic" Mexican food. By telling the stories of the "Chili Queens" of San Antonio and the inventors of the taco shell, it shows how Mexican Americans helped to make Mexican food global.
Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides. Part cookbook, part food journalism, and part love song to LA, it's the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. With a foreword by Taco USA's Gustavo Arellano.
Die Industrialisierung des 20. Jahrhunderts hat Arbeitsabläufe durch Standardisierungsmaßnahmen vereinheitlicht, Prozesse vehement verschlankt und dadurch Qualität, Effektivität und Effizienz maßgeblich erhöht. Ähnliche Phänomene sind innerhalb der letzten Dekade im Rahmen der IT-Industrialisierung im 21. Jahrhundert zu beobachten. Nur durch konsequente Überführung in fabrikartige Strukturen können IT-Service-Organisationen in Outsourcing-Geschäften einheitliche Qualitätsstandards sicherstellen und Skaleneffekte realisieren, die für den Kunden letztendlich zu Kostenvorteilen führen. In „Der Weg zur modernen IT-Fabrik“ beschreibt ein interdisziplinäres Autorenteam praxisnah und anhand der aktuellen Herausforderungen einer global agierenden IT-Service-Organisation den Prozess der IT-Industrialisierung, d. h. konkret die Transformation der Branche hin zur IT-Factory. Dabei werden neueste Erkenntnisse aus angewandter Forschung, Beratungspraxis und IT-Unternehmenspraxis zusammengeführt.
Das ultimative Handbuch für Ein-, Um- und Aufsteiger
Author: Richard Nelson Bolles
Publisher: Campus Verlag
"Die Bibel der Jobsuchenden" Die Zeit Richard Nelson Bolles zeigt in seinem Weltbestseller, welche Methoden der Jobsuche wirklich zum Erfolg führen, wie man im Jobinterview und in Gehaltsverhandlungen punktet und vieles mehr. Diese komplett überarbeitete Ausgabe wurde um wichtige Kapitel zum Umgang mit Social Media und Online-Bewerbungen ergänzt. Das Buch enthält zahlreiche Übungen und einen Anhang mit weiterführenden Adressen, Tipps und Informationen für Deutschland, Österreich und die Schweiz. "Dieses Buch ist und bleibt der ultimative Ratgeber für Wechselwillige in der Lebensmitte ebenso wie für Hochschulabsolventen und Berufseinsteiger. " New York Post