Tortillas, Tiswin, and T-Bones: A Food History of the Southwest

In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. 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. 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. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today--and with the southwesternization of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.

Author: Gregory McNamee
Publisher: University of New Mexico Press
Published: 10/30/2017
Pages: 256
Binding Type: Paperback
Weight: 0.88lbs
Size: 8.90h x 6.00w x 0.80d
ISBN: 9780826359049

Review Citation(s):
Kirkus Reviews 09/01/2017
Foreword 10/26/2017
Shelf Awareness 12/08/2017

About the Author
McNamee, Gregory: - 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). He lives in Tucson, Arizona.