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Culinary Mestizaje

Name: Culinary Mestizaje
Brand: UNIVERSITY OF TEXAS PRESS
SKU: 9781477332566
Price: 80.99 AUD
Availability: InStock

UNIVERSITY OF TEXAS PRESSISBN: 9781477332566

Racial Mixing and Foodways Across the United States

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Edited by Felipe Hinojosa, Rudy P. Guevarra Jr.
Imprint: UNIVERSITY OF TEXAS PRESS
Release Date: October 20, 2025
Format: PAPERBACK
Dimensions: 229 x 152 mm
Weight: 310 g
Pages: 216

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How cross-racial and ethnic communities have created new culinary traditions and food cultures in the United States. Culinary Mestizaje 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. 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.

Felipe Hinojosa is the John and Nancy Jackson Endowed Chair in Latin America and professor of history at Baylor University. He is the author of Apostles of Change: Latino Radical Politics, Church Occupations, and the Fight to Save the Barrio. Rudy P. Guevarra Jr. is professor of Asian Pacific American Studies in the School of Social Transformation at Arizona State University. He is the author of Aloha Compadre: Latinxs in Hawai'i and Becoming Mexipino: Multiethnic Identities and Communities in San Diego.

Foreword (Matt Garcia) Buen Provecho: Mestizo Palates (Meredith E. Abarca) Introduction (Felipe Hinojosa and Rudy P. Guevarra Jr.) Part I: Community Narratives 1. The Native American Roots of Texas Mexican Food (AdAn Medrano) 2. East Los Musubi: Japanese Mexican Street Food in El Sereno (Natalie Santizo) 3. "The Sun Is Gonna Shine for Everybody": Chef Smokey's ATL and Slanging "Crack" (or Birria) in Uncertain Times (Iliana Yamileth Rodriguez and Rodolfo Aguilar) 4. Food Stories and Creole Culture in Pointe CoupEe Parish, Louisiana (Jeffery U. Darensbourg) 5. Anything but Vacationland: Latinx Egg, Blueberry, and Seafood Workers in Maine (Lori A. Flores) 6. Cajun PupuserIas and Green Curry Boudin: The Case for Greater Acadiana (Todd Romero) 7. "Who's Invited to the Potluck?": Of Metaphors, Politics, and Food in Hawai?i (Roderick N. Labrador) Part II: Personal Reflections 8. El Ultimo Taco (Felipe Hinojosa) 9. "That's Brisket, Mija": A Food Journey in Three Acts (Tyina Steptoe) 10. Matriarchal Magic (JaimEe M.?K. Marsh) 11. California Love: Mexipino Cuisine in San Diego (Rudy P. Guevarra Jr.) 12. "We Raised Hogs": A Meditation on Pork, Family, and Memory (Jerome Dotson) 13. Mourning Banquet (Joanne L. Rondilla) 14. On Reclamation and Romance (Alejandra Alexander) Afterword (Anita Mannur) Index

Culinary Mestizaje 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. - Paloma Martinez-Cruz, The Ohio State University, author of Food Fight! Millennial Mestizaje Meets the Culinary Marketplace

Culinary Mestizaje

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