Book description
As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food-and Mexican food more broadly-become so ubiquitous?
In Planet Taco, Jeffrey…
Why read it?
1 author picked Planet Taco as one of their favorite books. Why do they recommend it?
I never thought I would be jealous of a footnote, but Planet Taco has one that says: “This chapter is based on a decade of international fieldwork eating Mexican food on five continents”! Whether or not you agree that Mexican food is the tastiest on earth, its history is extraordinarily complex and fascinating; Jeffrey Pilcher is the best historian to guide you through it. His first book, ¡Que vivan los tamales! Food and the Making of Mexican Identity, opened my eyes to the world of food history many years ago. In Planet Taco, Pilcher examines the…
From Deborah's list on the history of food in Latin America.
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