1. Sharing Community: Histories and Traditions in Food Preparation
  2. Elizabeth Coonrod Martínez
  3. pp. 1-2
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  1. Mestizaje and Gastronomy
  2. Rafael Chabrán
  3. pp. 3-4
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  1. ¿Qué comía Francisco Hernández (1517-1578)?: La intermediación de mestizaje y gastronómica del Protomédico de Indias de Felipe II
  2. Jaime Vilchis
  3. pp. 5-17
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  1. Dr. Francisco Hernández Ate Tacos: The Foods and Drinks of the Mexican Treasury
  2. Rafael Chabrán
  3. pp. 19-32
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  1. From Tortillas to Low-carb Wraps: Capitalism and Mexican Food in Los Angeles since the 1920s
  2. Enrique C. Ochoa
  3. pp. 33-46
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  1. La cocina tradicional indígena de Michoacán
  2. Lorena Ojeda, Carmen Alicia Dávila
  3. pp. 47-66
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  1. Cocinando la nación: Representaciones del capital cultural en Cocina ecléctica
  2. Rocío del Águila
  3. pp. 67-78
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  1. La comida y sus historias: Food-centered Life Histories of Two Mexican Women Living in the U.S.
  2. Esther Díaz Martín, José García
  3. pp. 79-89
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  1. Social Determinants in Latino Diet and Health
  2. Julie Collins-Dogrul, Kenia Saldaña
  3. pp. 91-100
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  1. Culinary Mestizaje: An Afro-Latino Collective Sensory Memory
  2. Meredith E. Abarca
  3. pp. 101-112
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  1. Las cocinas de México: Identidad nacional y mestizaje desde la afrodescendencia
  2. Hilda Irene Cota Guzmán
  3. pp. 113-122
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  1. Los vendedores ambulantes de Pilsen y La Villita: Lo formal de la economía informal
  2. Francisco Piña
  3. pp. 123-126
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  1. Green Chile and Flour Tortillas: The Making of a Standard New Mexican Cuisine
  2. Stephanie M. Sánchez
  3. pp. 127-133
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  1. Tacos and Coloniality: A Review Essay
  2. Michael Soldatenko
  3. pp. 135-142
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  1. Nourishing Communities and Consciousness at the Grassroots: An Interview with Carlos Ortez of Un Solo Sol Kitchen in Boyle Heights
  2. Enrique C. Ochoa, Fernando Mejía
  3. pp. 143-148
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  1. Food Blogging in Los Angeles, the Life and Times of Javier Cabral: An Interview
  2. Gabriel Chabrán Echternacht
  3. pp. 149-157
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  1. Fotógrafo Adalberto Ríos Szalay
  2. Adalberto Ríos Szalay
  3. pp. 158-170
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  1. Sobre mis fotografías: Lorena Ojeda
  2. Lorena Ojeda
  3. pp. 159-134
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  1. Pan Dulce
  2. Mariano Zaro
  3. p. 160
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  1. Plums
  2. Mariano Zaro
  3. pp. 161-162
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  1. El ceviche: Una receta y un cuento
  2. Jaime Vilchis
  3. pp. 163-164
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  1. When Lightning Struck, or Death at an Early Age
  2. Arthur Ramírez
  3. pp. 165-166
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  1. Ramiro, Baseball, the Bar, the Ticker Tape, and the Scoreboard
  2. Arthur Ramírez
  3. pp. 167-169
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  1. Eating Puerto Rico: A History of Food, Culture, and Identity by Cruz Miguel Ortíz Cuadra (review)
  2. Rafael Chabrán
  3. pp. 171-172
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  1. Rethinking Chicana/o Literature Through Food: Postnational Appetites ed. by Nieves Pascual Soler and Meredith E. Abarca (review)
  2. Marina Nájera
  3. pp. 173-174
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  1. How America Eats: A Social History of U.S. Food and Culture by Jennifer Jensen Wallach (review)
  2. Caitlin S. Peters
  3. pp. 175-176
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  1. A Taste of Oaxaca: A Chef, a Recipe, and a Cookbook
  2. Juan Pablo Bustos, Apollonia Galván
  3. pp. 177-178
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  1. Steel Barrio: The Great Mexican Migration to South Chicago, 1915-1940 by Michael Innis-Jiménez (review)
  2. Lilia Fernández
  3. pp. 179-180
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  1. On Making Sense: Queer Race Narratives of Intelligibility by Ernesto Javier Martínez (review)
  2. Armando García
  3. pp. 181-182
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  1. Chef dir. by Jon Favreau (review)
  2. Bill Johnson González
  3. pp. 183-184
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  1. Contributors
  3. pp. 185-188
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