DVM 4330 Lecture Notes - Lecture 5: Mexican Americans, Cash Crop, Organic Movement

• School: University of Ottawa
• Department: International Development and Globalization
• Course: DVM 4330
• Professor: Alberto Florez- Malagon

Document Summary

Reading summary: the globalization of mexican cuisine by jeffrey pilcher. Mexican food is a popular ethnic fusion in the u. s. like chinese food and italian food, but these fusion cuisines are westernized versions and do not represent the authentic cuisine of its origin nation. The focus of the article is on multinational adaptation and globalization of mexican food. Pilcher describes early mexican american or tex mex food as another regional variant of mexican food. The spread of ethnic food in the u. s. has been a result of economic development and general migration as well as corporate marketing. Mexico has struggled with its national identity which in turn affected the national cuisine until the twentieth century. For example pilcher"s article the tortilla discourse noted the significant struggle of that native people faced in mexico, who were blamed for the overall underdevelopment of mexico because of the rural consumption of maze.