Taco USA: How Mexican Food Conquered America by Arellano, Gustavo
US $8.80US $8.80
Jul 24, 07:26Jul 24, 07:26
Picture 1 of 1
Gallery
Picture 1 of 1
Have one to sell?
Taco USA: How Mexican Food Conquered America by Arellano, Gustavo
by Arellano, Gustavo | PB | Good
US $8.80
ApproximatelyS$ 11.24
Condition:
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... Read moreabout condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Shipping:
Free Economy Shipping.
Located in: Aurora, Illinois, United States
Delivery:
Estimated between Sat, 26 Jul and Wed, 30 Jul to 94104
Returns:
30 days return. Seller pays for return shipping.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:146519547547
Item specifics
- Condition
- Good
- Seller Notes
- Binding
- Paperback
- Weight
- 0 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9781439148624
About this product
Product Identifiers
Publisher
Scribner
ISBN-10
1439148627
ISBN-13
9781439148624
eBay Product ID (ePID)
117340330
Product Key Features
Book Title
TACO USA : How Mexican Food Conquered America
Number of Pages
320 Pages
Language
English
Publication Year
2013
Topic
Ethnic Studies / Hispanic American Studies, Regional & Ethnic / Mexican, Personal Memoirs
Genre
Cooking, Social Science, Biography & Autobiography
Format
Trade Paperback
Dimensions
Item Height
0.9 in
Item Weight
10.3 Oz
Item Length
8.4 in
Item Width
5.5 in
Additional Product Features
Intended Audience
Trade
Reviews
"An appealing cultural exploration of Mexican food in the United States.... Readers will come away not only hungry, but with a deeper understanding of the Mexican people and their cuisine."-- Kirkus, "In a chatty, lighthearted style and with mordant wit, Arellano traces the steady northward creep of Mexican cooking from Texas and the Southwest into the heart of Yankee territory."-- Booklist, Gustavo Arellano...is perhaps the greatest (and only) living scholar of Mexican-American fast food., In a chatty, lighthearted style and with mordant wit, Arellano traces the steady northward creep of Mexican cooking from Texas and the Southwest into the heart of Yankee territory.- Booklist, "In a chatty, lighthearted style and with mordant wit, Arellano traces the steady northward creep of Mexican cooking from Texas and the Southwest into the heart of Yankee territory."- Booklist, An appealing cultural exploration of Mexican food in the United States. Readers will come away not only hungry, but with a deeper understanding of the Mexican people and their cuisine. Kirkus, "[Arellano] manages to squeeze in mentions of just about every Mexican restaurant (including, believe it or not, both Taco Cabana and the dining room of the Austin Hyatt), product line, and preparation in the country. If you've ever wondered about the roots of Taco Bell or why fajitas are called that or who invented the frozen-margarita machine, you'll find answers here."- Slate Magazine, "In a chatty, lighthearted style and with mordant wit, Arellano traces the steady northward creep of Mexican cooking from Texas and the Southwest into the heart of Yankee territory."-- Booklist, Arellano approaches his subject with incisiveness, humor, academic rigor, and, of course, an endless appetite., In this entertaining nod to culinary and cultural histories, journalist Arellano traces the roots of Mexican food in the U.S. and explores the cuisines many offshoots, underscoring why salsa is now our #1 condiment Arellano makes the point, one thats particularly relevant in todays heated immigration debate, that as much as some Americans may protest Mexican immigrants, theyre in love with Mexican food. Publishers Weekly, "An appealing cultural exploration of Mexican food in the United States.... Readers will come away not only hungry, but with a deeper understanding of the Mexican people and their cuisine."- Kirkus, "In this entertaining nod to culinary and cultural histories, journalist Arellano traces the roots of Mexican food in the U.S. and explores the cuisine's many offshoots, underscoring why salsa is now our #1 condiment... Arellano makes the point, one that's particularly relevant in today's heated immigration debate, that as much as some Americans may protest Mexican immigrants, they're in love with Mexican food." -- Publishers Weekly, "In this entertaining nod to culinary and cultural histories, journalist Arellano traces the roots of Mexican food in the U.S. and explores the cuisine's many offshoots, underscoring why salsa is now our #1 condiment… Arellano makes the point, one that's particularly relevant in today's heated immigration debate, that as much as some Americans may protest Mexican immigrants, they're in love with Mexican food." - Publishers Weekly, In a chatty, lighthearted style and with mordant wit, Arellano traces the steady northward creep of Mexican cooking from Texas and the Southwest into the heart of Yankee territory. Booklist, "In a chatty, lighthearted style and with mordant wit, Arellano traces the steady northward creep of Mexican cooking from Texas and the Southwest into the heart of Yankee territory."- Booklist, In this entertaining nod to culinary and cultural histories, journalist Arellano traces the roots of Mexican food in the U.S. and explores the cuisine's many offshoots, underscoring why salsa is now our #1 condiment… Arellano makes the point, one that's particularly relevant in today's heated immigration debate, that as much as some Americans may protest Mexican immigrants, they're in love with Mexican food. - Publishers Weekly, "In this entertaining nod to culinary and cultural histories, journalist Arellano traces the roots of Mexican food in the U.S. and explores the cuisine's many offshoots, underscoring why salsa is now our #1 condiment... Arellano makes the point, one that's particularly relevant in today's heated immigration debate, that as much as some Americans may protest Mexican immigrants, they're in love with Mexican food." - Publishers Weekly, "In a chatty, lighthearted style and with mordant wit, Arellano traces the steady northward creep of Mexican cooking from Texas and the Southwest into the heart of Yankee territory-."- Booklist, An appealing cultural exploration of Mexican food in the United States…. Readers will come away not only hungry, but with a deeper understanding of the Mexican people and their cuisine.- Kirkus, "In this entertaining nod to culinary and cultural histories, journalist Arellano traces the roots of Mexican food in the U.S. and explores the cuisine's many offshoots, underscoring why salsa is now our #1 condiment... Arellano makes the point, one that's particularly relevant in today's heated immigration debate, that as much as some Americans may protest Mexican immigrants, they're in love with Mexican food." -- Publishers Weekly , An informative,entertaining glimpse into the story of how Mexican food entered Americanpopular culture., Gustavo Arellano…is perhaps the greatest (and only) living scholar of Mexican-American fast food., "[Arellano] manages to squeeze in mentions of just about every Mexican restaurant (including, believe it or not, both Taco Cabana and the dining room of the Austin Hyatt), product line, and preparation in the country. If you've ever wondered about the roots of Taco Bell or why fajitas are called that or who invented the frozen-margarita machine, you'll find answers here."-- Slate Magazine, [Arellano] manages to squeeze in mentions of just about every Mexican restaurant (including, believe it or not, both Taco Cabana and the dining room of the Austin Hyatt), product line, and preparation in the country. If you've ever wondered about the roots of Taco Bell or why fajitas are called that or who invented the frozen-margarita machine, you'll find answers here.- Slate Magazine, [Arellano] manages to squeeze in mentions of just about every Mexican restaurant (including, believe it or not, both Taco Cabana and the dining room of the Austin Hyatt), product line, and preparation in the country. If youve ever wondered about the roots of Taco Bell or why fajitas are called that or who invented the frozen-margarita machine, youll find answers here. Slate Magazine
Table Of Content
I. MUSIC IN EDUCATION. 1. Children and Music. 2. Teachers and Music. 3. Diversity and Music. II. MUSICAL EXPERIENCES. 4. Rhymes, Finger Plays, Chants, and Song-Stories. 5. Songs for Doing. 6. Songs for Singing. 7. Movement to Music. 8. Playing Instruments. 9. Listening to the Music of Others. III. THE CURRICULUM AND MUSIC. 10. Music and Integrated Learning. Appendices. Glossary. Indexes.
Synopsis
The nationally syndicated columnist and bestselling author of ¡Ask a Mexican! presents a fascinating and tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity in el Norte. Nationally syndicated columnist and bestselling author of ¡Ask a Mexican! Gustavo Arellano presents a tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity north of the border. Arellano's fascinating narrative combines history, cultural criticism, food writing, personal anecdotes, and Jesus on a tortilla. In seemingly every decade for over a century, America has tried new culinary trends from south of the border, loved them, and demanded the next big thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to tortilla wraps and ballpark nachos. It's a little-known history, one that's crept up on this country and left us better for it., The nationally syndicated columnist and bestselling author of Ask a Mexican presents a fascinating and tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity in el Norte. Nationally syndicated columnist and bestselling author of Ask a Mexican Gustavo Arellano presents a tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity north of the border. Arellano's fascinating narrative combines history, cultural criticism, food writing, personal anecdotes, and Jesus on a tortilla. In seemingly every decade for over a century, America has tried new culinary trends from south of the border, loved them, and demanded the next big thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to tortilla wraps and ballpark nachos. It's a little-known history, one that's crept up on this country and left us better for it., The nationally syndicated columnist and bestselling author of Ask a Mexican! presents a fascinating and tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity in el Norte. Nationally syndicated columnist and bestselling author of Ask a Mexican! Gustavo Arellano presents a tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity north of the border. Arellano's fascinating narrative combines history, cultural criticism, food writing, personal anecdotes, and Jesus on a tortilla. In seemingly every decade for over a century, America has tried new culinary trends from south of the border, loved them, and demanded the next big thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to tortilla wraps and ballpark nachos. It's a little-known history, one that's crept up on this country and left us better for it.
LC Classification Number
TX
Item description from the seller
Seller feedback (5,686,784)
- m***n (3921)- Feedback left by buyer.Past monthVerified purchaseExcellent Thank you
- l***r (1682)- Feedback left by buyer.Past monthVerified purchasePerfect item, fast despatch, all round first rate seller!
- s***a (81)- Feedback left by buyer.Past monthVerified purchaseThank you, fast shipping, very happy
Seller feedback (5,686,784)
- m***n (3921)- Feedback left by buyer.Past monthVerified purchaseExcellent Thank you
- l***r (1682)- Feedback left by buyer.Past monthVerified purchasePerfect item, fast despatch, all round first rate seller!
- s***a (81)- Feedback left by buyer.Past monthVerified purchaseThank you, fast shipping, very happy