Download A Tortilla Is Like Life: Food and Culture in the San Luis by Carole M. Counihan PDF

By Carole M. Counihan

Positioned within the southern San Luis Valley of Colorado, the distant and comparatively unknown city of Antonito is domestic to an overwhelmingly Hispanic inhabitants suffering not just to exist in an economically depressed and politically marginalized region, but additionally to maintain their tradition and their lifeways. among 1996 and 2006, anthropologist Carole Counihan accrued food-centred lifestyles histories from nineteen Mexicanas - Hispanic American ladies - who had long-standing roots within the higher Rio Grande zone. The interviews during this groundbreaking learn all for southern Colorado Hispanic foodways - ideals and behaviors surrounding nutrition creation, distribution, practise, and intake. during this booklet, Counihan positive aspects vast excerpts from those interviews to provide voice to the ladies of Antonito and spotlight their views. 3 strains of inquiry are framed: feminist ethnography, Latino cultural citizenship, and Chicano environmentalism. Counihan files how Antonito's Mexicanas identify a feeling of position and belonging via their wisdom of land and water and use this information to maintain their households and groups. ladies play an immense function via gardening, canning, and drying greens; making a living to shop for nutrients; cooking; and feeding family members, neighbors, and friends on usual and festive events. They use nutrition to solder or holiday relationships and to precise contrasting emotions of concord and generosity, or enmity and envy. The interviews during this e-book demonstrate that those Mexicanas are ingenious services whose nutrients paintings contributes to cultural survival.

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Additional info for A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado

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They were better educated. So they had an advantage. And the Chicanos who did have businesses here—it was because they had a better education. We didn’t show off what we had. We weren’t brought up that way. But some liked to show off what they had. [They called them] lambes. . To this day you’ll go, “Eh, a bunch of lambes” [laughs]. You know, like a lick-ass? That’s what they are. Lambes. ” That’s a lambe. ” You can have five hundred Mexicanos in one room. And there’s eight gringos in that room.

Chapters 2 and 3 focus on women’s stories of identity, place, land, and water to introduce where they live, who they are, and how they define themselves. Chapters 4, 5, and 6 examine women’s stories of the traditional diet, food work, and cooking to show how they established identity and provided for their families by producing, preserving, and preparing food. Chapters 7, 8, 9, and 10 explore stories about meals, community food sharing, commensal rituals of death, and the community response to hunger to show the important role of giving and receiving food in establishing social relations.

Even though Albuquerque was my dad’s family’s, in the city, as a child, I never felt community. I complained about that, as a young child, that I wanted to move to the barrio. “Let’s get out of the suburbs. I want to be with my aunt. ” So finally I am with our people, our people, the family, the community, and you just can’t get community in the city—everybody’s doing their own thing, there’s no community. I just feel really sorry for anybody who hasn’t experienced it, because, even though it has all its drawbacks—everybody can be jealous of you, or mad at your whole family—it’s still a feeling of being a part of community that gets lost in a large city.

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