Victor Arguinzoniz Research Paper

“Taco USA: How Mexican Food Became More American Than Apple Pie” was written in 2012 by Gustavo Arellano, a prolific food author for the Orange County newspaper OC Weekly. This article originally appeared as an online publication in Reason Magazine. Arellano has written books about Mexican food and its role in the American experience. His writings explain how this genre of cuisine has evolved and transformed as it has spread geographically throughout the United States. Growing up in Orange County California with two Hispanic parents, Arellano experienced firsthand the transformation of traditional Mexican dishes into the tex-mex that most American families are familiar with today. The online news site, Reason Magazine, originally published this article to accommodate to an audience of readers who want to be informed but also entertained by the news. These readers care about what is happening in society but are not considered scholars on the topics presented. Although the readers of Reason Magazine might not have any formal knowledge about food and its role in culture, all of them have experienced the importance of a meal in their everyday lives. The author uses the experience and background of his audience to show them the importance and prevalence of Mexican food in the American culture. In “Taco USA” Arellano uses personal stories, ethnic language, and historical information to show his

Jeffrey M. Pilcher is a food writer, professor of History at the University of Minnesota, and author of several award-winning works. In his book !Que vivan los tamales! Food and the Making of Mexican Identity (1998), Pilcher explains that every society creates for themselves a cuisine, a set of foods that the people

Although their tastes differ when it comes to types of chiles, the grandmother and the speaker share a love for the traditional Mexican-American garnish. They also respect each other, simply based on their actions. Here we have two individuals, from different generations, that bond over the age-old tradition of food and love.

Walls and shelves of different treats, and Buc-ee’s even presents its own brand of Beaver Nuggets - a sweet, crunchy corn snack. And in each store, a counter the size of a small New York City apartment is overly stocked with 30 flavors beef jerky, smoked sausages and other cured meats. When standing in that area, you can smell the Bohemian garlic beef jerky, which had a pleasant salty pungency, and the cherry maple, which is a lot more subtly sweet than it sounds. Next to that, there’s a quick-service restaurant, prepping many dishes, ranging from smoked brisket to Tex-Mex tacos. Looking at the options of spicy pickled quail eggs to sweet apple pies, the food provided at Buc-ee’s is more than enough to eat for a small break on the road. The varieties and large portions of food seemed to have a meaning beyond consumption itself. As people carry to go boxes and not even open or taste some of the food during their stop, the food loses its meaning of being eaten and gains a meaning of being a souvenir. The cultural food alone provokes customers to want to keep these seemingly authentic, home cooked items, perhaps to share or give to others as novelties and gifts. With that, Buc-ee’s intends to provide more than necessary.

Bernardo de Galvez was born on July 23, 1746, in Macharaviaya, Spain. He was part of a very distinguished family in the royal service of Spain, and following family tradition, went into the military. At the age of sixteen, Galvez became a captain, and in the following years, he fought Portugal and then went to New Spain, where he eventually became the leader of some military forces. He later returned to Spain and continued to do various military work until 1776, when he was transferred to the province of Louisiana, and after one year, became governor. Galvez began helping the Americans before Spain even declared war on Britain. He provided a lot of supplies including money, ammunition, food, guns, and clothing, and also secured the Mississippi

This modernization process, induced by the populational and geographical growth of the city of São Paulo, led to persecuting of some food habits, such as the commercialization of food in the streets and even to the traditional menu of this type of commerce, which was heavily based on the corn, called ‘iguarias do bugre’[i]. This cuisine was strongly influenced by the indigenous culinary culture, offering delicacies such as içás (a type of ant that would be fried and eaten with farofa, that is the cassava flour or the corn flour boiled or roasted), roasted pinhão (the seed of the Pinheiro-brasileiro), corn cakes, cuscuz (a type of couscous) and others.[ii]

Hernan Cortez was born in the Kingdom of Castile, Spain, 1485; Cortez was Spanish nobility but he was a sickly child, he was also an only child to his mother (Catalina Pizarro Altamirano) and Farther (Martin Cortes de Monroy), He came from a fairly famous family and his father was a captain in the Spanish army. His parents wanted him to become a lawyer so they sent him to the University of Salamanca in west-central Spain (1499), where he studied law and Latin at the age of fourteen. After two years, Cortes wasn't interested in becoming a lawyer and returned home when he was sixteen. Cortez was fascinated with tales of Christopher Columbus’ New World explorations. Cortez was most known for the Spanish conquistador who defeated the vast Aztecs Empire in Central America (image of Hernan Cortez below).

Francisco Pizarro was one of the many conquistadors who explored the then New World. It was also known as the Americas. Pizarro mainly conquered the South America area where Peru now stands. He is best known for overthrowing the Inca king Atahualpa and establishing the capital Lima in Peru. Pizarro was born an illegitimate child of Gonzalo Pizarro, who was a spanish captain who did several campaigns in Italy. When Pizarro was a boy he was intrigued of stories of the New World, he gained a quick interest in exploring. So he joined Vasco Núñez De Balboa on an expedition to the Americas. On this expedition they discovered the Pacific Ocean. Of course the Pacific Ocean was already found by early settlers but this was probably the first time someone had actually documented the findings of this huge mass of water. Francisco Pizarro also had threes brothers who accompanied him on his road to conquering Peru for Spain. He also had a partnership with Diego de Almagro, which went bitter after a few years of adventuring.

Francisco Pizarro was born in Trujillo, Spain circa 1476. He was assassinated on June 26, 1541 in Lima, Peru by members of an enemy group of conquistadors. Before then, when Pizarro returned to Panama he prepared a quest, but the spanish governor refused back to the scheme. Later on, in 1528, Pizarro sailed back to Spain to ask the support of Emperor Charles V. Hernan Cortes who had just brought the emperor great wealth through his conquest of the Aztec Empire and Charles approved Pizarro’s idea.

Anthony Vasquez is seventeen years old, Guatemalan, and would describe himself as positive, friendly, and active. Anthony doesn’t have many hobbies, however right now he likes to cook and would like to continue learning how to cook. He has a very interesting life story and is definitely someone that everyone should get to know.

During the nineteenth century, music composers got inspiration from sources outside of the musical world. The encounter with nature, a love tragedy, impressions of a journey, or a play often served as motives that could be portrayed through music by using different colors, sound effects and moods. In this type of music, events are described and as such it is called descriptive music. One of the most well known composers of the nineteenth century of this type of music is Hector Berlioz.

Hector Berlioz was a French Romantic composer during the 19 century. He was born in 1803 at La Côte-Sainte-André. He studied medicine, but abandoned his undesired career and instead attended the Paris Conservatoire in which there he studied opera and composition. His most famous work is Symphonie Fantastique and Grande messe des morts.

Dr. Maria Paz Moreno’s lecture "Conquistadors, Convents and Golden Cups of Chocolate: The Gastronomical Relationship Between Spain and Mexico" relayed her observations on her study of cookbooks and food. She found herself drawn to cookbooks because they have a unique way of showing history. For instance, when a society is particularly impoverished, certain foods rise to prominence. This was exhibited by a cookbook made for the creation of foods out of “Sardinias” (Sardines) because they were easy to access during the Spanish Civil War. Another fascinating book published during the Spanish Civil War is “Cocina de Recursos: Deseo mi Comida”. During this time there was a serious censorship in the publishing world, but many controversial comments

Throughout history, there have been many influential people. Some of the most influential people in history are scientists. There are scientists who are common house hold names, like Thomas Edison and Albert Einstein, but there are others who have recognition in the scientific community, but are not commonly known. One of those many unsung heroes and possibly one of the greatest scientists of all time is Amedeo Avogadro. Amedeo Avogadro was an Italian scientist born in the late eighteenth century.

Spain. A beautiful, majestic and alluring country with authentic food and delicious delicacies. It is impossible to resist the fresh, local flavours involved in making Spanish dishes. Sabores De España offers quality services and authentic food that you will surely enjoy. We think of this restaurant as a way to enjoy any meal, at any time of the day and we also have healthier options depending on your lifestyle. Each dish at this restaurant is made with spices, flavours and more importantly, love. As Virginia Woolf once said, “One cannot think well, love well, sleep well, if one has not dined well” and here at Sabores De España, we make sure you have the best meals at a reasonable cost every time you visit us!