Food Health And Culture In Latino Los Angeles

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Food, Health, and Culture in Latino Los Angeles

Sarah Portnoy Sarah Portnoy
Food Health and Culture in Latino Los Angeles Book PDF

Author : Sarah Portnoy Sarah Portnoy
Publisher : Rowman & Littlefield
Page : 223 pages
File Size : 44,8 Mb
Release : 2016-11-14
Category : Cooking
ISBN : 9781442251304

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Food, Health, and Culture in Latino Los Angeles by Sarah Portnoy Sarah Portnoy Pdf

Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States—and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the most diverse representations of Latino gastronomy in the United States, featuring the cuisine of nearly every region of Mexico, countries such as Peru, Argentina, Guatemala and El Salvador, as well as an incredible variety of Asian-Latin fusion cuisine. Despite the expansion of Latino cuisine's popularity in Los Angeles and the celebrity of many Latino chefs, there is a stark divide between what is available at restaurants and food trucks and what is available to many low-income, urban Latinos who live in food deserts. In these areas, access to healthy, affordable, culturally appropriate foods is a daily challenge. Food-related diseases, particularly diabetes and obesity, plague these communities. In the face of this crisis, grassroots organizations, policy-makers and local residents are working to improve access and affordability through a growing embrace of traditional cuisine, an emergent interest in the farm-to-table movement, and the work of local organizations. Angelinos are creating alternatives to the industrial food system that offer hope for Latino food culture and health in Los Angeles and beyond. This book provides an overview of contemporary L.A.’s Latino food culture, introducing some of the most important chefs in the Latino food scene, and discussing the history and impact of Latino street food on culinary variety in Los Angeles. Along with food culture, the book also discusses alternative sources of healthy food for low-income communities: farmers markets, community and school gardens, urban farms, and new neighborhood markets that work to address the inequalities in access and affordability for Latino residents. By making the connection between Latino food culture and the Latino communities’ food related health issues, this study approaches the issue from a unique perspective.

Latinos in Nevada

John P. Tuman,Tiffiany O Howard,Nerses Kopalyan,David F. Damore
Latinos in Nevada Book PDF

Author : John P. Tuman,Tiffiany O Howard,Nerses Kopalyan,David F. Damore
Publisher : University of Nevada Press
Page : 266 pages
File Size : 44,9 Mb
Release : 2021-06-01
Category : Social Science
ISBN : 9781948908993

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Latinos in Nevada by John P. Tuman,Tiffiany O Howard,Nerses Kopalyan,David F. Damore Pdf

Throughout history, the Latinx population has contributed substantially to Nevada’s mining, railroad, farming, ranching, and tourism industries. Latinos in Nevada provides a comprehensive analysis of this fastest-growing and diverse ethnic group, exploring the impact of the Hispanic/Latinx population on the Silver State in the past, present, and future. This extensive study by a distinguished and multidisciplinary team of scholars discusses the impact of the Latinx population from the early development of the state of Nevada and highlights their roles in society, as well as the specific implications of their growing presence in the state. It also contemplates the future of the Latinx population and the role they will continue to play in politics and the economy. This in-depth examination of a large and relatively understudied population will be of interest to scholars and students who study disparities in health and education opportunities as well as the political and economic climate among Latinos and other groups in Nevada and beyond. A political, economic, and demographic profile, this book: Explores the history, growth, and diversity of the Latinx population. Draws on an array of census data, voter surveys, statistics, interviews, and health, education, employment, wages, and immigration statistics. Evaluates key trends in employment, education, religion, and health. Analyzes the dynamics of political participation, including implications of a growing Latino political electorate in a western swing state. Assesses key determinants of health disparities, educational inequities, and civic engagement among Latinos in the state. Demonstrates the impact of the Great Recession of 2008 and provides a preliminary assessment of the COVID-19 pandemic on Latino employment.

The Food We Eat, the Stories We Tell

Elizabeth S. D. Engelhardt,Lora E. Smith
The Food We Eat the Stories We Tell Book PDF

Author : Elizabeth S. D. Engelhardt,Lora E. Smith
Publisher : Ohio University Press
Page : 219 pages
File Size : 42,9 Mb
Release : 2019-11-05
Category : Social Science
ISBN : 9780821446874

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The Food We Eat, the Stories We Tell by Elizabeth S. D. Engelhardt,Lora E. Smith Pdf

Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens—this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The poets, scholars, fiction writers, journalists, and food professionals in these pages show us that what we eat gives a beautifully full picture of Appalachia, where it’s been, and where it’s going. Contributors: Courtney Balestier, Jessie Blackburn, Karida L. Brown, Danille Elise Christensen, Annette Saunooke Clapsaddle, Michael Croley, Elizabeth S. D. Engelhardt, Robert Gipe, Suronda Gonzalez, Emily Hilliard, Rebecca Gayle Howell, Abigail Huggins, Erica Abrams Locklear, Ronni Lundy, George Ella Lyon, Jeff Mann, Daniel S. Margolies, William Schumann, Lora E. Smith, Emily Wallace, Crystal Wilkinson

The Academic's Handbook, Fourth Edition

Lori A. Flores,Jocelyn H. Olcott
The Academic s Handbook Fourth Edition Book PDF

Author : Lori A. Flores,Jocelyn H. Olcott
Publisher : Duke University Press
Page : 226 pages
File Size : 49,6 Mb
Release : 2020-09-21
Category : Education
ISBN : 9781478012641

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The Academic's Handbook, Fourth Edition by Lori A. Flores,Jocelyn H. Olcott Pdf

In recent years, the academy has undergone significant changes: a more competitive and volatile job market has led to widespread precarity, teaching and service loads have become more burdensome, and higher education is becoming increasingly corporatized. In this revised and expanded edition of The Academic's Handbook, more than fifty contributors from a wide range of disciplines and backgrounds offer practical advice for academics at every career stage, whether they are first entering the job market or negotiating the post-tenure challenges of leadership and administrative roles. Contributors affirm what is exciting and fulfilling about academic work while advising readers about how to set and protect boundaries around their energy and labor. In addition, the contributors tackle topics such as debates regarding technology, social media, and free speech on campus; publishing and grant writing; attending to the many kinds of diversity among students, staff, and faculty; and how to balance work and personal responsibilities. A passionate and compassionate volume, The Academic's Handbook is an essential guide to navigating life in the academy. Contributors. Luis Alvarez, Steven Alvarez, Eladio Bobadilla, Genevieve Carpio, Marcia Chatelain, Ernesto Chávez, Miroslava Chávez-García, Nathan D. B. Connolly, Jeremy V. Cruz, Cathy N. Davidson, Sarah Deutsch, Brenda Elsey, Sylvanna M. Falcón, Michelle Falkoff, Kelly Fayard, Matthew W. Finkin, Lori A. Flores, Kathryn J. Fox, Frederico Freitas, Neil Garg, Nanibaa’ A. Garrison, Joy Gaston Gayles, Tiffany Jasmin González, Cynthia R. Greenlee, Romeo Guzmán, Lauren Hall-Lew, David Hansen, Heidi Harley, Laura M. Harrison, Sonia Hernández, Sharon P. Holland, Elizabeth Q. Hutchison, Deborah Jakubs, Bridget Turner Kelly, Karen Kelsky, Stephen Kuusisto, Magdalena Maczynska, Sheila McManus, Cary Nelson, Jocelyn H. Olcott, Rosanna Olsen, Natalia Mehlman Petrzela, Charles Piot, Bryan Pitts, Sarah Portnoy, Laura Portwood-Stacer, Yuridia Ramirez, Meghan K. Roberts, John Elder Robison, David Schultz, Lynn Stephen, James E. Sutton, Antar A. Tichavakunda, Keri Watson, Ken Wissoker, Karin Wulf

A Place at the Nayarit

Natalia Molina
A Place at the Nayarit Book PDF

Author : Natalia Molina
Publisher : Univ of California Press
Page : 312 pages
File Size : 54,6 Mb
Release : 2024-02-13
Category : Business & Economics
ISBN : 9780520402324

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A Place at the Nayarit by Natalia Molina Pdf

Latinx Files 2022 Best Books, Los Angeles Times L.A. Taco’s 2022 Best Books 2022 Porchlight Business Book Awards Longlist 2023 PROSE Award North American & US History Finalist, Association of American University Presses MacArthur Genius Natalia Molina unveils the hidden history of the Nayarit, a restaurant in Los Angeles that nourished its community of Mexican immigrants with a sense of belonging. In 1951, Doña 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 Doña Natalia––a generous, reserved, and extraordinarily capable woman. Doña 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 Nayarit was much more than a popular eating spot: it was an urban anchor for a robust community, a gathering space where ethnic Mexican workers and customers connected with their patria chica (their “small country”). That meant connecting with distinctive tastes, with one another, and with the city they now called home. Through deep research and vivid storytelling, Molina follows restaurant workers from the kitchen and the front of the house across borders and through the decades. These people's stories illuminate the many facets of the immigrant experience: immigrants' complex networks of family and community and the small but essential pleasures of daily life, as well as cross-currents of gender and sexuality and pressures of racism and segregation. The Nayarit was a local landmark, popular with both Hollywood stars and restaurant workers from across the city and beloved for its fresh, traditionally prepared Mexican food. But as Molina argues, it was also, and most importantly, a place where ethnic Mexicans and other Latinx L.A. residents could step into the fullness of their lives, nourishing themselves and one another. A Place at the Nayarit is a stirring exploration of how racialized minorities create a sense of belonging. It will resonate with anyone who has felt like an outsider and had a special place where they felt like an insider.

Nomadic Food

Jean Pierre Williot,Isabelle Bianquis
Nomadic Food Book PDF

Author : Jean Pierre Williot,Isabelle Bianquis
Publisher : Rowman & Littlefield
Page : 221 pages
File Size : 51,5 Mb
Release : 2019-10-10
Category : Social Science
ISBN : 9781538115992

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Nomadic Food by Jean Pierre Williot,Isabelle Bianquis Pdf

In this book, contributors examine the many meanings of the term 'nomad' through the study of food habits. Food and beverage products have become just as nomadic as other objects, such as telephones and computers, whereas in the past only food and money were able to move about with their carriers. Food industries have seized control of this trend to make it the characteristic feature of consumption outside the home - always faster and more convenient, the just-in-time meal: 'what I want, when I want, where I want', snacks, finger food, and street food. The terms reveal the contemporary modernity and spread of food practices, but they are only modified versions of older and more uncommon forms of behavior. Mobility, in the sense of multiple forms of moving about using public or individual, and possibly intermodal, means of transport, on spatial scales and temporal rhythms which are frequent and recurring but variable, responding to professional or leisure needs, can serve as a basic premise in order to gain insight into the concept of food nomadism.

Global Latin America

Matthew C. Gutmann,Jeffrey Lesser
Global Latin America Book PDF

Author : Matthew C. Gutmann,Jeffrey Lesser
Publisher : Univ of California Press
Page : 374 pages
File Size : 45,9 Mb
Release : 2016-09-20
Category : Political Science
ISBN : 9780520277724

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Global Latin America by Matthew C. Gutmann,Jeffrey Lesser Pdf

"Latin America has a unique historical and cultural context, is home to emerging global powers such as Brazil and Mexico, and is tied to world regions including China, India, and Africa. Global Latin America considers this regional interconnectedness and examines its meaning and impact in a global world. Its innovative essays, interviews, and stories highlight the insights of public intellectuals, political leaders, artists, academics, and activists, thereby allowing students to gain an appreciation of the diversity and global relevance of Latin America in the twenty-first century"--Provided by publisher.

Pigs, Pork, and Heartland Hogs

Cynthia Clampitt
Pigs Pork and Heartland Hogs Book PDF

Author : Cynthia Clampitt
Publisher : Rowman & Littlefield
Page : 263 pages
File Size : 41,8 Mb
Release : 2018-10-16
Category : Cooking
ISBN : 9781538110751

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Pigs, Pork, and Heartland Hogs by Cynthia Clampitt Pdf

Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.

Pot in Pans

Robyn Griggs Lawrence
Pot in Pans Book PDF

Author : Robyn Griggs Lawrence
Publisher : Rowman & Littlefield
Page : 231 pages
File Size : 49,5 Mb
Release : 2019-05-08
Category : Cooking
ISBN : 9781538106983

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Pot in Pans by Robyn Griggs Lawrence Pdf

Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today’s explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace – against all odds – since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plant’s taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy. The story is held together by the thread of the Islamic confection majoun, created to manipulate a band of twelfth-century fedayeen, a legend that later inspired Western intellectuals and literati to discover and enjoy hashish and majoun. It’s the story of how a U.S. drug czar got cannabis prohibited around the world and how some cultures worked around that. It’s the story of how a recipe for majoun made its way into the hands of Alice B. Toklas, an ex-pat in Paris, and then into the pages of a cookbook published in New York and London, leading to a major mix-up in a major motion picture that morphed majouninto the pot brownie and turned the pot brownie into a Western icon forevermore. From the rowdy band of artists, rebels, and intellectuals who partook of majoun’s charms and to an activist who made the pot brownie a symbol of compassion, it’s the story of how cannabis cookery and hash eating survived through decades of global prohibition and the birth of a skies-the-limit cannabis-infused food industry. Along the way, Robyn Griggs Lawrence explores the medicinal qualities of cannabis and its resurgence as a both a recreational drug and a respite from various illnesses and ailments. With recipes and stories throughout, this work is sure to entertain and inform readers about the history of cannabis as an edible ingredient in a variety of foods.

K'Oben

Amber M. O'Connor,Eugene N. Anderson
K Oben Book PDF

Author : Amber M. O'Connor,Eugene N. Anderson
Publisher : Rowman & Littlefield
Page : 213 pages
File Size : 44,8 Mb
Release : 2016-12-14
Category : Cooking
ISBN : 9781442255265

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K'Oben by Amber M. O'Connor,Eugene N. Anderson Pdf

K’Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today’s culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions.

Resilient Kitchens

Philip Gleissner,Harry Eli Kashdan
Resilient Kitchens Book PDF

Author : Philip Gleissner,Harry Eli Kashdan
Publisher : Rutgers University Press
Page : 243 pages
File Size : 47,7 Mb
Release : 2023-05-12
Category : Cooking
ISBN : 9781978832527

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Resilient Kitchens by Philip Gleissner,Harry Eli Kashdan Pdf

Immigrants have left their mark on the great melting pot of American cuisine, and they have continued working hard to keep America’s kitchens running, even during times of crisis like the COVID-19 pandemic. For some immigrant cooks, the pandemic brought home the lack of protection for essential workers in the American food system. For others, cooking was a way of reconnecting with homelands they could not visit during periods of lockdown. Resilient Kitchens: American Immigrant Cooking in a Time of Crisis is a stimulating collection of essays about the lives of immigrants in the United States before and during the COVID-19 pandemic, told through the lens of food. It includes a vibrant mix of perspectives from professional food writers, restaurateurs, scholars, and activists, whose stories range from emotional reflections on hardship, loss, and resilience to journalistic investigations of racism in the American food system. Each contribution is accompanied by a recipe of special importance to the author, giving readers a taste of cuisines from around the world. Every essay is accompanied by gorgeous food photography, the authors’ snapshots of pandemic life, and hand-drawn illustrations by Filipino American artist Angelo Dolojan.

Prison Food in America

Erika Camplin
Prison Food in America Book PDF

Author : Erika Camplin
Publisher : Rowman & Littlefield
Page : 149 pages
File Size : 42,7 Mb
Release : 2016-12-08
Category : Cooking
ISBN : 9781442253483

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Prison Food in America by Erika Camplin Pdf

America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good gawk at prison life. Each year, more than 1.3 million visitors still trek out to Alcatraz Island, one of the most famous prisons in the world. And why shouldn’t they be curious about prison? We as a nation currently incarcerate more people per capita than any other country, and our prisons are notoriously rough, violent, and overcrowded. At the same time, we love our food, take pictures of it, post it socially, and discuss our foodie favorites. Rarely do we consider the food experiences of those for whom sustenance is more difficult to obtain, particularly those incarcerated, where choice and access is severely limited. Prison food is often everything to prisoners. It is the only marker of time throughout the day. Food becomes commerce in the microeconomies behind prison walls. It is often the only source of pleasure in a monotonous routine. It creates sites of community when prisoners ban together to create recipes, but also becomes a site of discord when issues surrounding fairness and equity arise in the chow hall. Prison Food in America offers a high-level snapshot of the fare offered behind bars, its general guidelines and regulations, fascinating stories about prisoners and food, and the remarkable and varied ways food plays a role in the fabric of prison culture.

To Eat or Not To Eat Meat

Charlotte De Backer,Julie Dare,Leesa Costello
To Eat or Not To Eat Meat Book PDF

Author : Charlotte De Backer,Julie Dare,Leesa Costello
Publisher : Rowman & Littlefield
Page : 227 pages
File Size : 40,6 Mb
Release : 2019-08-20
Category : Cooking
ISBN : 9781538114971

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To Eat or Not To Eat Meat by Charlotte De Backer,Julie Dare,Leesa Costello Pdf

Increasingly, people are shifting to vegetarian, plant-based, or vegan diets. This shift is having profound effects on our social interactions, and this is the focus of this book. Becoming a vegetarian or vegan involves more than just changing your diet. It can change how you socially and emotionally connect with family, friends and the broader community, shape your outlook on life, and open up new worlds and contacts. It can also lead to uncomfortable situations, if dietary choices involving a rejection of meat are read by others as an ethical and moral judgement on mainstream dietary choices. This book adopts an innovative narrative approach, and draws on stories across the globe to consider how the food choices we make in our everyday lives can lead to complex, and sometimes life changing, social consequences. The narratives cover a range of topics, including the moral reasons behind some individuals’ decision to change their diets, the religious or ecological considerations, and the potential health and social ramifications. To date, the social consequences of selecting a plant-based diet have been sorely overlooked in favour of texts that have documented the benefits of such diets, and usually focus on health, animal welfare and/or environmental issues, with the aim of persuading readers to give up meat, and change to a ‘healthy’ and/or ‘sustainable’ diet. Cultural studies texts considering vegetarianism or veganism have typically targeted academic audiences with analyses of how identity is constructed through food and dietary choices. In contrast, this book offers a unique window onto how our social lives are implicated in our food choices, and is critical in understanding the importance of diet as embedded in complex social processes.

U.S. Latino Issues

Rodolfo F. Acuña Ph.D.
U S Latino Issues Book PDF

Author : Rodolfo F. Acuña Ph.D.
Publisher : Bloomsbury Publishing USA
Page : 225 pages
File Size : 40,5 Mb
Release : 2003-10-30
Category : Social Science
ISBN : 9780313088612

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U.S. Latino Issues by Rodolfo F. Acuña Ph.D. Pdf

Does the term Latino—a construct of the U.S. government—successfully encompass the wide variety of Spanish-speaking people in this country? This introductory topic begins an overview of 10 major controversies that have embroiled U.S. Latinos, including Puerto Ricans, in recent years. Latinos have one of the fastest-growing populations in the United States today, making these issues front-page news across the country. Issues include: • Race Classification • Assimilation • Bilingual Education • Open Borders • Affirmative Action • Interracial Dating and Marriage • Funding Education and Health Care for Undocumented Immigrant • Amnesty Program • U.S. Military and Political Presence in Cuba • U.S. Military Bases in Puerto Rico Each topic is presented with a background, pro and con positions, and questions for the purpose of student debate and papers.

Sauces Reconsidered

Gary Allen
Sauces Reconsidered Book PDF

Author : Gary Allen
Publisher : Rowman & Littlefield
Page : 213 pages
File Size : 49,6 Mb
Release : 2019-02-08
Category : Cooking
ISBN : 9781538115145

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Sauces Reconsidered by Gary Allen Pdf

Sauces Reconsidered: Après Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces’ physical properties. While itis not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces’ intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.