LEADER 00000cam  2200000 a 4500 
001    ocn182528129 
003    OCoLC 
005    20100126124157.0 
008    071120s2008    ctua     b    001 0 eng   
010      2007047969 
020    9780313340277|qalkaline paper 
020    0313340277|qalkaline paper 
020    9780313341274|qset|qalkaline paper 
020    0313341273|qset|qalkaline paper 
035    (OCoLC)182528129 
040    DLC|beng|cDLC|dBTCTA|dBAKER|dYDXCP|dC#P|dIXA|dCRH|dEDK
       |dUXS|dSTJ 
043    n-us---|acl----- 
049    STJJ 
050 00 TX716.A1|bJ36 2008 
082 00 641.598|222 
092    641.5973|bJ33L 
100 1  Janer, Zilkia. 
245 10 Latino food culture /|cZilkia Janer. 
264  1 Westport, Conn. :|bGreenwood Press,|c2008. 
300    xix, 174 pages :|billustrations ;|c25 cm. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 1  Food cultures in America. 
504    Includes bibliographical references (pages [157]-163) and 
       index. 
505 0  Series foreword / Ken Albala -- Acknowledgments -- 
       Introduction -- Chronology -- 1:  Historical overview -- 2
       :  Major foods and ingredients -- 3: Cooking -- 4:  Meals 
       -- 5:  Eating out -- 6:  Special occasions -- 7:  Diet and
       health -- Glossary -- Resource guide -- Bibliography -- 
       Index. 
520    From the Publisher:  Latino cuisine has always been a part
       of American food ways, but the recent growth of a diverse 
       Latino population in the form of documented and 
       undocumented immigrants, refugees, and exiles has given 
       rise to a pan-Latino food phenomenon. These various food 
       cultures in the United States are expertly overviewed here
       together in depth for the first time. Many Mexican 
       American, Cuban American, Puerto Ricans, Dominican 
       American, and Central and South American communities in 
       the United States are considered transnational because 
       they actively participate in the economy, politics, and 
       culture of both the United States and their countries of 
       origin. The pan-Latino food culture that is emerging in 
       the United States is also a transnational phenomenon that 
       constantly nurtures and is nurtured by national and 
       regional cuisines. They all combine in kaleidoscopic ways 
       their shared gastronomic wealth of Spanish and Amerindian 
       cuisines with different African, European and Asian 
       culinary traditions. This book discusses the ongoing 
       development of Latino food culture, giving special 
       attention to how Latinos are adapting and transforming 
       Latin American and international elements to create one of
       the most vibrant cuisines today. This is essential reading
       for crucial cultural insight into Latinos from all 
       backgrounds. Readers will learn about the diverse elements
       of an evolving pan-Latino food culture-the history of the 
       various groups and their foodstuffs, cooking, meals and 
       eating habits, special occasions, and diet and health. 
       Representative recipes and photos are interspersed in the 
       essays. A chronology, glossary, resource guide, and 
       bibliography make this a one-stop resource for every 
       library. 
650  0 Cooking, Latin American. 
650  0 Hispanic Americans|xFood. 
650  0 Hispanic Americans|xSocial life and customs. 
650  0 Food habits|zUnited States. 
830  0 Food cultures in America. 
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