cover of book
 

Mexican-Origin Foods, Foodways, and Social Movements: Decolonial Perspectives
edited by Devon Peña, Luz Calvo, Pancho McFarland and Gabriel R. Valle
University of Arkansas Press, 2017
Paper: 978-1-68226-036-4 | eISBN: 978-1-61075-618-1
Library of Congress Classification TX716.M4M48 2017

ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC | REQUEST ACCESSIBLE FILE
ABOUT THIS BOOK
Winner, 2018 ASFS (Association for the Study of Food and Society) Book Award, Edited Volume

This collection of new essays offers groundbreaking perspectives on the ways that food and foodways serve as an element of decolonization in Mexican-origin communities.

The writers here take us from multigenerational acequia farmers, who trace their ancestry to Indigenous families in place well before the Oñate Entrada of 1598, to tomorrow’s transborder travelers who will be negotiating entry into the United States. Throughout, we witness the shifting mosaic of Mexican-origin foods and foodways in the fields, gardens, and kitchen tables from Chiapas to Alaska.

Global food systems are also considered from a critical agroecological perspective, including the ways colonialism affects native biocultural diversity, ecosystem resilience, and equality across species, human groups, and generations.

Mexican-Origin Foods, Foodways, and Social Movements is a major contribution to the understanding of the ways that Mexican-origin peoples have resisted and transformed food systems. It will animate scholarship on global food studies for years to come.
Nearby on shelf for Home economics / Cooking: