Food Health And Culture In Latino Los Angeles

Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States—and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the most diverse representations of Latino gastronomy in the United States, featuring the cuisine of nearly every region of Mexico, countries such as Peru, Argentina, Guatemala and El Salvador, as well as an incredible variety of Asian-Latin fusion cuisine. Despite the expansion of Latino cuisine's popularity in Los Angeles and the celebrity of many Latino chefs, there is a stark divide between what is available at restaurants and food trucks and what is available to many low-income, urban Latinos who live in food deserts. In these areas, access to healthy, affordable, culturally appropriate foods is a daily challenge. Food-related diseases, particularly diabetes and obesity, plague these communities. In the face of this crisis, grassroots organizations, policy-makers and local residents are working to improve access and affordability through a growing embrace of traditional cuisine, an emergent interest in the farm-to-table movement, and the work of local organizations. Angelinos are creating alternatives to the industrial food system that offer hope for Latino food culture and health in Los Angeles and beyond. This book provides an overview of contemporary L.A.’s Latino food culture, introducing some of the most important chefs in the Latino food scene, and discussing the history and impact of Latino street food on culinary variety in Los Angeles. Along with food culture, the book also discusses alternative sources of healthy food for low-income communities: farmers markets, community and school gardens, urban farms, and new neighborhood markets that work to address the inequalities in access and affordability for Latino residents. By making the connection between Latino food culture and the Latino communities’ food related health issues, this study approaches the issue from a unique perspective.

Throughout history, the Latinx population has contributed substantially to Nevada’s mining, railroad, farming, ranching, and tourism industries. Latinos in Nevada provides a comprehensive analysis of this fastest-growing and diverse ethnic group, exploring the impact of the Hispanic/Latinx population on the Silver State in the past, present, and future. This extensive study by a distinguished and multidisciplinary team of scholars discusses the impact of the Latinx population from the early development of the state of Nevada and highlights their roles in society, as well as the specific implications of their growing presence in the state. It also contemplates the future of the Latinx population and the role they will continue to play in politics and the economy. This in-depth examination of a large and relatively understudied population will be of interest to scholars and students who study disparities in health and education opportunities as well as the political and economic climate among Latinos and other groups in Nevada and beyond. A political, economic, and demographic profile, this book: Explores the history, growth, and diversity of the Latinx population. Draws on an array of census data, voter surveys, statistics, interviews, and health, education, employment, wages, and immigration statistics. Evaluates key trends in employment, education, religion, and health. Analyzes the dynamics of political participation, including implications of a growing Latino political electorate in a western swing state. Assesses key determinants of health disparities, educational inequities, and civic engagement among Latinos in the state. Demonstrates the impact of the Great Recession of 2008 and provides a preliminary assessment of the COVID-19 pandemic on Latino employment.

Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens—this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The poets, scholars, fiction writers, journalists, and food professionals in these pages show us that what we eat gives a beautifully full picture of Appalachia, where it’s been, and where it’s going. Contributors: Courtney Balestier, Jessie Blackburn, Karida L. Brown, Danille Elise Christensen, Annette Saunooke Clapsaddle, Michael Croley, Elizabeth S. D. Engelhardt, Robert Gipe, Suronda Gonzalez, Emily Hilliard, Rebecca Gayle Howell, Abigail Huggins, Erica Abrams Locklear, Ronni Lundy, George Ella Lyon, Jeff Mann, Daniel S. Margolies, William Schumann, Lora E. Smith, Emily Wallace, Crystal Wilkinson

In recent years, the academy has undergone significant changes: a more competitive and volatile job market has led to widespread precarity, teaching and service loads have become more burdensome, and higher education is becoming increasingly corporatized. In this revised and expanded edition of The Academic's Handbook, more than fifty contributors from a wide range of disciplines and backgrounds offer practical advice for academics at every career stage, whether they are first entering the job market or negotiating the post-tenure challenges of leadership and administrative roles. Contributors affirm what is exciting and fulfilling about academic work while advising readers about how to set and protect boundaries around their energy and labor. In addition, the contributors tackle topics such as debates regarding technology, social media, and free speech on campus; publishing and grant writing; attending to the many kinds of diversity among students, staff, and faculty; and how to balance work and personal responsibilities. A passionate and compassionate volume, The Academic's Handbook is an essential guide to navigating life in the academy. Contributors. Luis Alvarez, Steven Alvarez, Eladio Bobadilla, Genevieve Carpio, Marcia Chatelain, Ernesto Chávez, Miroslava Chávez-García, Nathan D. B. Connolly, Jeremy V. Cruz, Cathy N. Davidson, Sarah Deutsch, Brenda Elsey, Sylvanna M. Falcón, Michelle Falkoff, Kelly Fayard, Matthew W. Finkin, Lori A. Flores, Kathryn J. Fox, Frederico Freitas, Neil Garg, Nanibaa’ A. Garrison, Joy Gaston Gayles, Tiffany Jasmin González, Cynthia R. Greenlee, Romeo Guzmán, Lauren Hall-Lew, David Hansen, Heidi Harley, Laura M. Harrison, Sonia Hernández, Sharon P. Holland, Elizabeth Q. Hutchison, Deborah Jakubs, Bridget Turner Kelly, Karen Kelsky, Stephen Kuusisto, Magdalena Maczynska, Sheila McManus, Cary Nelson, Jocelyn H. Olcott, Rosanna Olsen, Natalia Mehlman Petrzela, Charles Piot, Bryan Pitts, Sarah Portnoy, Laura Portwood-Stacer, Yuridia Ramirez, Meghan K. Roberts, John Elder Robison, David Schultz, Lynn Stephen, James E. Sutton, Antar A. Tichavakunda, Keri Watson, Ken Wissoker, Karin Wulf

Latinx Files 2022 Best Books, Los Angeles Times L.A. Taco’s 2022 Best Books 2022 Porchlight Business Book Awards Longlist 2023 PROSE Award North American & US History Finalist, Association of American University Presses MacArthur Genius Natalia Molina unveils the hidden history of the Nayarit, a restaurant in Los Angeles that nourished its community of Mexican immigrants with a sense of belonging. In 1951, Doña Natalia Barraza opened the Nayarit, a Mexican restaurant in Echo Park, Los Angeles. With A Place at the Nayarit, historian Natalia Molina traces the life’s work of her grandmother, remembered by all who knew her as Doña Natalia––a generous, reserved, and extraordinarily capable woman. Doña Natalia immigrated alone from Mexico to L.A., adopted two children, and ran a successful business. She also sponsored, housed, and employed dozens of other immigrants, encouraging them to lay claim to a city long characterized by anti-Latinx racism. Together, the employees and customers of the Nayarit maintained ties to their old homes while providing one another safety and support. The Nayarit was much more than a popular eating spot: it was an urban anchor for a robust community, a gathering space where ethnic Mexican workers and customers connected with their patria chica (their “small country”). That meant connecting with distinctive tastes, with one another, and with the city they now called home. Through deep research and vivid storytelling, Molina follows restaurant workers from the kitchen and the front of the house across borders and through the decades. These people's stories illuminate the many facets of the immigrant experience: immigrants' complex networks of family and community and the small but essential pleasures of daily life, as well as cross-currents of gender and sexuality and pressures of racism and segregation. The Nayarit was a local landmark, popular with both Hollywood stars and restaurant workers from across the city and beloved for its fresh, traditionally prepared Mexican food. But as Molina argues, it was also, and most importantly, a place where ethnic Mexicans and other Latinx L.A. residents could step into the fullness of their lives, nourishing themselves and one another. A Place at the Nayarit is a stirring exploration of how racialized minorities create a sense of belonging. It will resonate with anyone who has felt like an outsider and had a special place where they felt like an insider.

In this book, contributors examine the many meanings of the term 'nomad' through the study of food habits. Food and beverage products have become just as nomadic as other objects, such as telephones and computers, whereas in the past only food and money were able to move about with their carriers. Food industries have seized control of this trend to make it the characteristic feature of consumption outside the home - always faster and more convenient, the just-in-time meal: 'what I want, when I want, where I want', snacks, finger food, and street food. The terms reveal the contemporary modernity and spread of food practices, but they are only modified versions of older and more uncommon forms of behavior. Mobility, in the sense of multiple forms of moving about using public or individual, and possibly intermodal, means of transport, on spatial scales and temporal rhythms which are frequent and recurring but variable, responding to professional or leisure needs, can serve as a basic premise in order to gain insight into the concept of food nomadism.

"Latin America has a unique historical and cultural context, is home to emerging global powers such as Brazil and Mexico, and is tied to world regions including China, India, and Africa. Global Latin America considers this regional interconnectedness and examines its meaning and impact in a global world. Its innovative essays, interviews, and stories highlight the insights of public intellectuals, political leaders, artists, academics, and activists, thereby allowing students to gain an appreciation of the diversity and global relevance of Latin America in the twenty-first century"--Provided by publisher.

Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.