Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present.
· An introduction by Ilan Stavans
· Contributed essays from nine outstanding writers
· Recipes from both past and present
· A selected bibliography of key sources
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"Needless to say," writes celebrated author/editor Ilan Stavans, "Mexican and Mexican-American foods aren't the same. In fact, they are quite different. A Mexican will remind you that a burrito isn't really a wrap but a small donkey, and that a margarita is a flower, not a drink." While "Mexican food" in the United States often has little in common with the foods consumed south of the border, its widespread popularity has made it the fastest-growing ethnic cuisine in America.About the Author:
Ilan Stavans has been called the czar of Latino culture in the United States by the New York Times and Latin America's liveliest and boldest critic and most innovative cultural enthusiast by the Washington Post. He is Lewis-Sebring Professor of Latin-American and Latino Culture and Five College 40th Anniversary Professor at Amherst College, MA. He has received numerous honors, including a Guggenheim Fellowship, the Latino Literature Prize, the Antonia Pantoja Award, Chile's Presidential Medal, and the Ruben Dario Distinction.
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