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 March 24, 2011
| Time: | 6-7 p.m. |
| Description: | Mexican food has joined Chinese and Italian as one of the three most popular ethnic varieties in the United States, although many people know that the tacos and burritos they eat are no more representative of the cuisines of Mexico than chop suey and pizza are of Chinese and Italian. Moreover, to the chagrin of Mexicans, it is the North American version of Mexican food that has spread around the world. This lecture follows the history of Mexican American food from the "chili queens" of San Antonio and the taco shops of Southern California to contemporary global versions. Reception to follow at 7 p.m.
Born and raised in the Midwest, Jeffrey Pilcher, a professor of history at the University of Minnesota, has been studying Mexican food since a life-changing encounter with gorditas in Anthony, New Mexico. He is the author of several books on the subject, including the award-winning "¡Que vivan los tamales! Food and the Making of Mexican Identity" and "The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City." Pilcher is currently writing about the globalization of Mexican cuisine and editing the "Oxford Handbook of the History of Food." |
| Location: | Long Center for the Performing Arts, 701 W. Riverside Dr., Austin, 78704 |
| Contact: | Gail B Sanders (gbs63) - 512.232.2423 |
| Sponsor: | Mexican Center of LLILAS |
| Admission: | Free and open to the public |
| Categories: | Everyone, Lecture/talk |
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