{"product_id":"culinary-mestizaje-racial-mixing-and-foodways-across-the-united-states-paperback-softback-9781477332566","title":"Culinary Mestizaje; Racial Mixing and Foodways Across the United States (Paperback \/ softback) 9781477332566","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eCulinary Mestizaje\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eRacial Mixing and Foodways Across the United States\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eFelipe Hinojosa (Edited by), Rudy P. Guevarra (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781477332566\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 22 July 2025\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e216 pages, 32 b\u0026amp;w photos, 1 map\u003cbr\u003e22.9 x 15.2 x 1.8 cm, 0.313 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\n\u003ci\u003eCulinary Mestizaje\u003c\/i\u003e broadens the parameters of mestizaje to include Cajun, Japanese Mexican, two-spirit, Hawaiian, Acadian, Filipino, and other cultures and identities, to offer a novel and noteworthy contribution to the field. In the culinary landscape that often fetishizes the “authentic” and the “pure,” this volume offers a critical examination of hybridity in an expansive and inclusive appraisal of hemispheric foodways. The contributors explore many ways in which mestizaje can enrich the conversation surrounding national food movements and aesthetic currents, decolonizing their academic research by bringing first-person narratives and recipes into their writing. This is brilliant work that deserves a place of honor on your bookshelf.\u003c\/div\u003e - Paloma Martinez-Cruz, The Ohio State University, author of Food Fight! Millennial Mestizaje Meets the Culinary Marketplace\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eHow cross-racial and ethnic communities have created new culinary traditions and food cultures in the United States.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eCulinary Mestizaje\u003c\/i\u003e is about food, cooking, and community, but it’s also about how immigrant labor and racial mixing are transforming established US food cultures from Hawai’i to the coast of Maine, South Philadelphia to the Pacific Northwest. This collection of essays asks what it means that Chamorro cooking is now considered a regional specialty of the Bay Area, and that a fusion like brisket tacos registers as “native” to Houston, while pupusas are the pride of Atlanta. \u003c\/p\u003e\n\u003cp\u003e Combining community scholarly insights, cooking tips, and recipes, the pieces assembled here are interested in how the blending of culinary traditions enables marginalized people to thrive in places fraught with racial tension, anti-immigrant sentiment, and the threat of gentrification. Chefs and entrepreneurs matter in these stories, but so do dishwashers, farm laborers, and immigrants doing the best they can with the ingredients they have. Their best, it turns out, is often delicious and creative, sparking culinary evolutions while maintaining ancestral connections. The result is that cooking under the weight of colonial rule and white supremacy has, in revealing ways, created American food. \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cul\u003e\n\u003cli\u003e Foreword (Matt Garcia) \u003c\/li\u003e\n\u003cli\u003e Buen Provecho: Mestizo Palates (Meredith E. Abarca) \u003c\/li\u003e\n\u003cli\u003e Introduction (Felipe Hinojosa and Rudy P. Guevarra Jr.) \u003c\/li\u003e\n\u003cli\u003e Part I: Community Narratives \u003cul\u003e\n\u003cli\u003e 1. The Native American Roots of Texas Mexican Food (AdÁ\u003cbr\u003en Medrano) \u003c\/li\u003e\n\u003cli\u003e 2. East Los Musubi: Japanese Mexican Street Food in El Sereno (Natalie Santizo) \u003c\/li\u003e\n\u003cli\u003e 3. “\u003cbr\u003eThe Sun Is Gonna Shine for Everybody”\u003cbr\u003e: Chef Smokey’\u003cbr\u003es ATL and Slanging “\u003cbr\u003eCrack”\u003cbr\u003e (or Birria) in Uncertain Times (Iliana Yamileth Rodriguez and Rodolfo Aguilar) \u003c\/li\u003e\n\u003cli\u003e 4. Food Stories and Creole Culture in Pointe CoupÉ\u003cbr\u003ee Parish, Louisiana (Jeffery U. Darensbourg) \u003c\/li\u003e\n\u003cli\u003e 5. Anything but Vacationland: Latinx Egg, Blueberry, and Seafood Workers in Maine (Lori A. Flores) \u003c\/li\u003e\n\u003cli\u003e 6. Cajun PupuserÍ\u003cbr\u003eas and Green Curry Boudin: The Case for Greater Acadiana (Todd Romero) \u003c\/li\u003e\n\u003cli\u003e 7. “\u003cbr\u003eWho’\u003cbr\u003es Invited to the Potluck?”\u003cbr\u003e: Of Metaphors, Politics, and Food in Hawaiʻ\u003cbr\u003ei (Roderick N. Labrador) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e Part II: Personal Reflections \u003cul\u003e\n\u003cli\u003e 8. El Ultimo Taco (Felipe Hinojosa) \u003c\/li\u003e\n\u003cli\u003e 9. “\u003cbr\u003eThat’\u003cbr\u003es Brisket, Mija”\u003cbr\u003e: A Food Journey in Three Acts (Tyina Steptoe) \u003c\/li\u003e\n\u003cli\u003e 10. Matriarchal Magic (JaimÉ\u003cbr\u003ee M. \u003cbr\u003eK. Marsh) \u003c\/li\u003e\n\u003cli\u003e 11. California Love: Mexipino Cuisine in San Diego (Rudy P. Guevarra Jr.) \u003c\/li\u003e\n\u003cli\u003e 12. “\u003cbr\u003eWe Raised Hogs”\u003cbr\u003e: A Meditation on Pork, Family, and Memory (Jerome Dotson) \u003c\/li\u003e\n\u003cli\u003e 13. Mourning Banquet (Joanne L. Rondilla) \u003c\/li\u003e\n\u003cli\u003e 14. On Reclamation and Romance (Alejandra Alexander) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e Afterword (Anita Mannur) \u003c\/li\u003e\n\u003cli\u003e Index \u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003c\/font\u003e","brand":"University of Texas Press","offers":[{"title":"Brand New","offer_id":52591021752600,"sku":"9781477332566","price":24.37,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/culinary-mestizaje-racial-mixing-and-foodways-across-the-united-states-paperback-softback-9781477332566","provider":"Freshly Printed Books","version":"1.0","type":"link"}