restricted access   Volume 18, Number 1, Spring 2015

Table of Contents

Mestizaje y Gastronomía / Mestizaje and Gastronomy: What Latinos Eat

Guest Thematic Editor: Rafael Chabrán

From the Editor

Sharing Community: Histories and Traditions in Food Preparation

pp. 1-2

From the Guest Thematic Editor

Mestizaje and Gastronomy

pp. 3-4


¿Qué comía Francisco Hernández (1517-1578)?: La intermediación de mestizaje y gastronómica del Protomédico de Indias de Felipe II

pp. 5-17

Dr. Francisco Hernández Ate Tacos: The Foods and Drinks of the Mexican Treasury

pp. 19-32

From Tortillas to Low-carb Wraps: Capitalism and Mexican Food in Los Angeles since the 1920s

pp. 33-46

La cocina tradicional indígena de Michoacán

pp. 47-66

Cocinando la nación: Representaciones del capital cultural en Cocina ecléctica

pp. 67-78

La comida y sus historias: Food-centered Life Histories of Two Mexican Women Living in the U.S.

pp. 79-89

Social Determinants in Latino Diet and Health

pp. 91-100

Culinary Mestizaje: An Afro-Latino Collective Sensory Memory

pp. 101-112

Las cocinas de México: Identidad nacional y mestizaje desde la afrodescendencia

pp. 113-122

Reflections / Reflexiones

Los vendedores ambulantes de Pilsen y La Villita: Lo formal de la economía informal

pp. 123-126

Green Chile and Flour Tortillas: The Making of a Standard New Mexican Cuisine

pp. 127-133

Tacos and Coloniality: A Review Essay

pp. 135-142


Nourishing Communities and Consciousness at the Grassroots: An Interview with Carlos Ortez of Un Solo Sol Kitchen in Boyle Heights

pp. 143-148

Food Blogging in Los Angeles, the Life and Times of Javier Cabral: An Interview

pp. 149-157

About the Photographers

Fotógrafo Adalberto Ríos Szalay

pp. 158-170

Sobre mis fotografías: Lorena Ojeda

pp. 159-134

Rincón Creativo

Pan Dulce

p. 160


pp. 161-162

El ceviche: Una receta y un cuento

pp. 163-164

When Lightning Struck, or Death at an Early Age

pp. 165-166

Book Reviews

Ramiro, Baseball, the Bar, the Ticker Tape, and the Scoreboard

pp. 167-169

Eating Puerto Rico: A History of Food, Culture, and Identity by Cruz Miguel Ortíz Cuadra (review)

pp. 171-172

Rethinking Chicana/o Literature Through Food: Postnational Appetites ed. by Nieves Pascual Soler and Meredith E. Abarca (review)

pp. 173-174

How America Eats: A Social History of U.S. Food and Culture by Jennifer Jensen Wallach (review)

pp. 175-176

A Taste of Oaxaca: A Chef, a Recipe, and a Cookbook

pp. 177-178

Steel Barrio: The Great Mexican Migration to South Chicago, 1915-1940 by Michael Innis-Jiménez (review)

pp. 179-180

On Making Sense: Queer Race Narratives of Intelligibility by Ernesto Javier Martínez (review)

pp. 181-182

Film Reviews

Chef dir. by Jon Favreau (review)

pp. 183-184


pp. 185-188