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
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From the Guest Thematic Editor

Mestizaje and Gastronomy

pp. 3-4
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Articles

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

pp. 5-17
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Dr. Francisco Hernández Ate Tacos: The Foods and Drinks of the Mexican Treasury

pp. 19-32
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From Tortillas to Low-carb Wraps: Capitalism and Mexican Food in Los Angeles since the 1920s

pp. 33-46
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La cocina tradicional indígena de Michoacán

pp. 47-66
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Cocinando la nación: Representaciones del capital cultural en Cocina ecléctica

pp. 67-78
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La comida y sus historias: Food-centered Life Histories of Two Mexican Women Living in the U.S.

pp. 79-89
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Social Determinants in Latino Diet and Health

pp. 91-100
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Culinary Mestizaje: An Afro-Latino Collective Sensory Memory

pp. 101-112
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Las cocinas de México: Identidad nacional y mestizaje desde la afrodescendencia

pp. 113-122
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Reflections / Reflexiones

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

pp. 123-126
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Green Chile and Flour Tortillas: The Making of a Standard New Mexican Cuisine

pp. 127-133
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Tacos and Coloniality: A Review Essay

pp. 135-142
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Interviews

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

pp. 143-148
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Food Blogging in Los Angeles, the Life and Times of Javier Cabral: An Interview

pp. 149-157
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About the Photographers

Fotógrafo Adalberto Ríos Szalay

pp. 158-170
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Sobre mis fotografías: Lorena Ojeda

pp. 159-134
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Rincón Creativo

Pan Dulce

p. 160
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Plums

pp. 161-162
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El ceviche: Una receta y un cuento

pp. 163-164
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When Lightning Struck, or Death at an Early Age

pp. 165-166
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Book Reviews

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

pp. 167-169
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Eating Puerto Rico: A History of Food, Culture, and Identity by Cruz Miguel Ortíz Cuadra (review)

pp. 171-172
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Rethinking Chicana/o Literature Through Food: Postnational Appetites ed. by Nieves Pascual Soler and Meredith E. Abarca (review)

pp. 173-174
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How America Eats: A Social History of U.S. Food and Culture by Jennifer Jensen Wallach (review)

pp. 175-176
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A Taste of Oaxaca: A Chef, a Recipe, and a Cookbook

pp. 177-178
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Steel Barrio: The Great Mexican Migration to South Chicago, 1915-1940 by Michael Innis-Jiménez (review)

pp. 179-180
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On Making Sense: Queer Race Narratives of Intelligibility by Ernesto Javier Martínez (review)

pp. 181-182
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Film Reviews

Chef dir. by Jon Favreau (review)

pp. 183-184
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Contributors

pp. 185-188
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