Tortillas, Tiswin, and T-Bones: A Food History of the Southwest
| Author | : | |
| Rating | : | 4.61 (627 Votes) |
| Asin | : | 0826359043 |
| Format Type | : | paperback |
| Number of Pages | : | 240 Pages |
| Publish Date | : | 2014-06-23 |
| Language | : | English |
DESCRIPTION:
He lives in Tucson, Arizona. Gregory McNamee is the author or editor of more than forty books, among them Gila: The Life and Death of an American River, Updated and Expanded Edition (UNM Press).
McNamee’s prose is deft and authoritative, and this is a highly original, timely book.”Kate Christensen, author of Blue Plate Special: An Autobiography of My Appetites and How to Cook a Moose: A Culinary Memoir“Nobody knows the Southwest like Gregory McNamee. It’s alive, a love story, a timeless journey. I absolutely loved reading it and will treasure Gregory McNamee’s words for a long time to come.”Tracey Ryder, coauthor of Edible: A Celebration of Local Foods“Tortillas, Tiswin, and T-Bones sends the reader on a riveting adventure, tracking the origins of southwestern ingredients and culture to reveal American history through food. He has seen it all, explored it all, and sampled every kind of food the region has to offer. “This book feels like sitting down to a dinner with Diana Kennedy and Jim Harrison, tequila in hand and g
McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of todayand with the “southwesternization” of the American palate at large, they are found across the globe. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest