|| Issued as part of UPCC book collections on Project MUSE.
|Bibliography, etc. Note:
|| Includes bibliographical references (pages) and index.
|Formatted Contents Note:
|| Introduction / Meredith E. Abarca and Consuelo Carr Salas -- part 1. A mother's food : the production of place and knowledge -- 1. Desde el Corazón : nourishing bodies, feeding souls / Josie Mendez-Negrete -- part 2. Displacement and re-creation : food and place -- 2. Mexican food in El Paso, 1880-1940 : its path and discordant voices / Juan Manuel Mendoza Guerrero -- 3. The "New Mexican way" : the New Mexico Agricultural Extension Agency, Hispanas, and making a regional cuisine / Monica Perales -- 4. Food gentrification in downtown Puebla : UNESCO World Heritage Site / Sandra C. Mendiola García -- 5. From working the farm to fast food and back again : rural Mexicans in the neoliberal food system / Elizabeth Fitting -- part 3. Food professionalism from the ground up -- 6. Las gallinitas de Doña Luz : Dominican women public kitchens and trans-ethnic networks in San Juan / Lidia Marte -- 7. Queering the chili queens : culinary citizenship through food consciousness in the new borderlands / Norma L. Cárdenas -- 8. More than "just a waitress" : the waitress as artist and activist in contemporary Chicana literature / Cristina Herrera -- part 4. Producing and reproducing identities -- 9. Conspicuous consumption? : Eating disorders as nervous immigrant conditions in contemporary Latina fiction / Marion Christina Rohrleitner -- 10. Writing against food-based aesthetics of objectification : the work of Judith Ortiz Cofer / Karen Cruz -- 11. Food marketing industry : cultural attitudes made visible / Consuelo Carr Salas and Meredith E. Abarca.
|Restrictions on Access Note:
|| Access restricted to authorized users and institutions.
|| Latin@s' Presence in the Food Industry takes the holistic culinary approach of bringing together multidisciplinary criticism to explore the diverse, and not always readily apparent, ways that Latin@s relate to food and the food industry. The networks Latin@s create, the types of identities they fashion through food, and their relationship to the US food industry are analyzed to understand Latin@s as active creators of food-based communities, as distinctive cultural representations, and as professionals. This vibrant new collection acknowledges issues of labor conditions, economic politics, and immigration laws--structural vulnerabilities that certainly cannot be ignored--and strives to understand more fully the active and conscious ways that Latina@s create spaces to maneuver global and local food systems.
|Source of Description Note:
|| Description based on print version record.