Planet Taco : A Global History Of Mexican Food

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This paper looks to define and explore three books which are a crux to various food histories which in the last decade has become a scholarly journey as food history is becoming increasingly studied as a scholarly endeavor by historians where previously it was not seen in such a scholarly light. The three texts which are going to be examined are: Planet Taco: A Global History of Mexican Food by Jeffery M. Pilcher, The Invention of the Restaurant: Paris and Modern Gastronomic Culture by Rebecca L. Spang, and lastly To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South by Angela Jill Cooley. Each of these books seek to redefine how people see their perspective topics whether it be Mexican identity rooted in cuisine, the evolution of southern food in a racially divided south, or even the concept of the restaurant emerging from a revolutionary culture. These texts bring awareness to various topics which have both social, cultural, and economic stigmas associated with them. Planet Taco: A Global History of Mexican Food by Jeffery M. Pilcher, a Professor of History at the University of Minnesota, provides rather than a history of Mexican cuisine instead a changing of people’s culinary choices by investigating how people’s minds change over the course of decades in the presence of marketing strategies both domestic and international and changing consumer outlooks and tastes regarding foreign cuisine. Pilcher does this by using a seemingly
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