Mexican-American Cuisine

This is not a cookbook of Mexican-American recipes. Rather, this volume is part of a scholarly series devoted to Hispanic culture in the US. Stavans (Latin-American and Latino culture, Amherst College) introduces nine reprinted essays that discuss influences on variants of this popular ethnic cuisine including Tex-Mex and Cal- Mex; chiles' central role in this culture (by Like Water for Chocolate author Laura Esquivel); and the sensory knowledge of traditional cooks. Other contributions include a study of the prevention of obesity in Mexican-American youth, advice on cooking with traditional ingredients by a 19th century California chef, and observations on paleteros (ice-cream truck drivers) in Los Angeles. Annotation c2011 Book News, Inc., Portland, OR (booknews.com)

Ilan Stavans has been called the czar of Latino culture in the United States by theNew York Times and Latin America's liveliest and boldest critic and most innovative cultural enthusiast by theWashington 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.