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Oaxaca
A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.
Who Decides?
How is the meaning of food created, communicated, and continually transformed? How are food practices defined, shaped, delineated, constructed, modified, resisted, and reinvented – by whom and for whom? These are but a few of the questions Who Decides? Competing Narratives in Constructing Tastes, Consumption and Choice explores. Part I (Taste, Authenticity & Identity) explicitly centres on the connection between food and identity construction. Part II (Food Discourses) focuses on how food-related language shapes perceptions that in turn construct particular behaviours that in turn demonstrate underlying value systems. Thus, as a collection, this volume explores how tastes are shaped, forme...
Breaking the Poverty Cycle
Pick and Sirkin show how IMIFAP, a Mexican NGO, has employed a development strategy to encourage the establishment of a participatory, healthy and educated citizenry. The program strategy is grounded in Amartya Sen's approach to sustainable development through expanding individual's capabilities and freedoms. It presents the Framework for Enabling Empowerment (FrEE) and the step by step strategy "Programming for Choice," based on the practical experience and evaluation of IMIFAP's programs. The end goal is to achieve sustainable community and individual development that can be expanded across a variety of life domains (social, economic, political, education, health and psychological). The bo...
The Reconquest of Paradise?
The book analyzes the phenomenon of how indigenous migrants, who escaped social discrimination and economic exclusion in Mexico, are building a well institutionalized, transnational migrant community in the United States. During this process of self-empowerment, indigenous migrant leaders use transnational networks on different levels to negotiate indigenous membership, identity, and opportunities of political participation. Over the last few decades, they were able to improve living conditions of members in the migrant community as well as indigenous home communities in Mexico. Dissertation. (Series: Studies in Migration and Minorities / Studien zu Migration und Minderheiten, Vol. 32) [Subject: Migrant Studies, Politics, Sociology]
No Vacancy
If current world population trends were to continue, human numbers could more than double to 13 billion people by the end of this century. Given humanity's consumerist trends, with resulting global warming and the overall impact on vulnerable biodiversity and habitat, this would be ecologically disastrous! No Vacancy is that rare chronicle of sobering optimism in a world more accustomed to thinking about population as a dilemma with little hope of positive change. Family planning expert Bob Gillespie and renowned global ecologist, author and film director Michael Tobias journeyed the world in search of answers. This book reveals an exquisite window on remarkable events occurring in country a...
American Tacos
The first history of tacos developed in the United States, now revised and expanded, this book is the definitive survey that American taco lovers must have for their own taco explorations. “Everything a food history book should be: illuminating, well-written, crusading, and inspiring a taco run afterwards. You’ll gain five pounds reading it, but don’t worry—most of that will go to your brain.”—Gustavo Arellano, Los Angeles Times “[Ralat] gives an in-depth look at each taco’s history and showcases other aspects of taco culture that has solidified it as a go-to dish on dinner tables throughout the nation.”—Smithsonian Magazine “A fascinating look at America’s many regio...
A Place at the Nayarit
"In 1951, Doäna Natalia Barraza opened the Nayarit, a Mexican restaurant in Echo Park, Los Angeles. With A Place at the Nayarit, historian Natalia Molina traces the life s work of her grandmother, remembered by all who knew her as Doäna Natalia--a generous, reserved, and extraordinarily capable woman. Doäna Natalia immigrated alone from Mexico to L.A., adopted two children, and ran a successful business. She also sponsored, housed, and employed dozens of other immigrants, encouraging them to lay claim to a city long characterized by anti-Latinx racism. Together, the employees and customers of the Nayarit maintained ties to their old homes while providing one another safety and support."--
The Complete Tassajara Cookbook
Featuring gourmet recipes from the renowned Zen retreat center, this vegetarian cookbook is a celebration of cooking, spirituality, and tradition California's Tassajara Zen Mountain Center has long been renowned for its gourmet vegetarian cuisine. In this comprehensive guide to the Tassajara way of cooking, the retreat center/spa's most celebrated chef, Edward Espe Brown, presents hundreds of recipes using fresh, whole foods. In addition to recipes, Brown includes detailed notes on preparing seasonal ingredients and, perhaps most important, inspiration for cooking with joyful intention and attention. Presented with humor and warmth, this book is full of insights for living a life that celebrates simple food.
Tech to Table
Imagine eating a burger grown in a laboratory, a strawberry picked by a robot, or a pastry created with a 3-D printer. You would never taste the difference, but these technologies might just save your health and the planet’s. Today, landmark advances in computing, engineering, and medicine are driving solutions to the biggest problems created by industrialized food. Tech to Table introduces readers to twenty-five of the most creative entrepreneurs advancing these solutions. They come from various places and professions, identities and backgrounds. But they share an outsider’s perspective and an idealistic, sometimes aggressive, ambition to rethink the food system. Reinvention is desperat...
