Works Cited

Latino Food Culture References

Karin Miller, Bridgette Burley, and Sherina Daniel

Berberoglu, Hrayr, “Mexican Cuisine” [database online]. [cited October 28, 2004 ] Available from

http://www.foodreference.com/html/artmexicancuisine.html.

This website gives a brief overview of Mexican Food History with a large section on regional cuisines in Mexico. The article was written by Hrayr Berberoglu a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage.

Cook Book Profile, September 2004 [database online]. [cited December 1, 2004] Available from

http://www.globalgourmet.com/food/special/2004/texmex/time.html

This website gives a timeline of Tex-Mex food, it is the timeline that is given in the text of the website. The timeline was originally from "The Tex-Mex Cookbook A History in Recipes and Photos." by Robb Walsh.

Coronado, Irasema. “Life in the colonies on the Border.” Latino Studies 1 (2003); 193.

This article gives information about life in the colonies along the U.S./Mexico border. The author is a professor at the Univeristy of Texas El Paso.

Heise, Dorothy, “Hispanic American Influence on the U.S. Food Industry” [database online]. [cited October 28,

2004 ]. Available from http://www.nal.usda.gov/outreach/HFood.html

This is a government website talking about the Hispanic American Influence on the U.S. Food Industry. The article was written by Dorothy Heise, a research librarian for the USDA Agricultural Research Service.

Kein, Sybil. "Creole: The History and Legacy of Lousiana's Free People of Color." Baton Rouge : Louisiana State Univeristy Press, 2000.

This book contains a section on Creole food culture in Louisiana with a small discussion of hispanic influence on the Creole food culture. The editor, Dr. Sybil Kein, is a native of New Orleans and is a Creole poet, scholar, playwright, and musician. She is a distinguished professor emerita of the University of Michigan.

Jones, Wilbert. "Regional Cuisines: Tex-Mex Cooking." [database online]. [cited December 1, 2004]. Available

from http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP__Features__Item/0,1231,114704,00.html

This is an article by Wilbert Jones that tries to define Tex -Mex. It also has a short selection on chiles. It describes several different kinds of chiles. The article then discusses what specific characteristics make Tex-Mex different.

Mercola, Dr. Joseph, “Homepage,” 2004, [database online]. [cited December 1, 2004]. Available from

http://www.mercola.com/2002/nov/13/immigrant_eating.htm

This website is a collection of articles by Dr. Joseph Mercola. The article "America's Processed Food Diet Influences Immigrants' Eating" was used in this website, the article was originally released at the 85th Annual Meeting of the American Dietetic Association (ADA) in Philadelphia on October 28, 2002.

Olver, Lynne, “The Food Timeline” [database online]. [cited October 28, 2004 ]. Available from

http://www.gti.net/mocolib1/kid/foodmexican.html

This website gives a brief history behind many typical Mexican foods through excerpts from many different sources. The website also has a list of suggested topics on the subject.

Pan Demetrakakes, Food and Drug Packaging, August 2003, [database online]. [cited December 1, 2004]

Available from http://www.findarticles.com/p/articles/mi_m0UQX/is_8_67/ai_108000120

This article titled "Hispanic consumers are Goya's gold mine: the no. 1 food company among U.S. Hispanics reflects tradition in both products and packaging" is about the Goya Food Company and its impact on the U.S. market.

Playa del Carmen, Truth on Tacos, 2004 [database online]. [cited December 1, 2004] Available from http://playadelcarmeninfo.com/playa-del-carmen-info-mexican-food.html

This website gives explanations of several different types of Mexican foods and gives a brief history behind the names of the foods. The website is called "Mexico's virtual guidebook written by locals."

Recipes 4 Us, December 2002, [database online]. [cited December 1, 2004] Available from

http://www.recipes4us.co.uk/Cooking%20by%20Country/Mexico.htm

This website has a "Cooking by Country" theme, the page about Mexico gives a brief food history and also has many different Mexican recipes.

Sierengowski, Ray, Weeks Publishing Company Online Archive, April 2001, [database online]. [cited

December 1, 2004] Available from http://www.foodproductdesign.com/archive/2001/0401cc.html

This website gives a fairly in depth history of the Mexican influence on Southwest food. The article was written by Ray Sierengowski who is the director of product development and corporate executive chef for Vienna® Sausage Manufacturing Company, Chicago.

Smith, Andrew, "Tacos, Enchiladas and Refried Beans: The Invention of Mexican-American Cookery"

[database online]. [cited December 11, 2004]. Available from

http://food.oregonstate.edu/ref/culture/mexico_smith.html

This webpage gives a very in depth history of Mexican-American cooking. The article was originally presented at the Symposium at Oregon State University. This webpage is hosted through the Oregon State University website.

Specialty Food.com: A Thriving Specialty Food Marketplace, 2004, [database online]. [cited December 1,

2004] Available from http://www.specialtyfood.com/do/news/ViewNewsArticle?id=41

This article was written by Nicole Potenza, the article titled "The Hispanic Influence of U.S. Food Retailing" talks about the impact of the hispanic society on the marketing direction of many food manufacturers. Nicole Potenza is associate editor of Specialty Food Magazine.

Sweeney, Philip, What’s Latin for Lunch?, The Observer, 16 June 2002, [database online]. [cited December 1,

2004] Available from http://observer.guardian.co.uk/foodmonthly/story/0,9950,736185,00.html

This article talks about the influence the Latino population has had on the market in Miami. The article was originally written by Philip Sweeney on June 16, 2002 for the Observer in the United Kingdom.

Tatum, Charles M. Chicano Popular Culture, 2001, [database online]. [cited December 1, 2004] Available

from http://www.uapress.arizona.edu/samples/sam1406.htm

This article, written by Charles M. Tatum, is a brief history of of Mexican immigration in the Untied States and a brief history of Chicano movements in the United States. It was originally published in 2001 for the Arizona Board of Regents.

The Los Angeles Times, “ Los Angeles Times Cook Book No. 2” [database online]. [cited October 28, 2004 ].

Available from http://digital.lib.msu.edu/projects/cookbooks/html/books/Book_58.cfm

This website has a series of recipe pages that include Mexican recipes originally printed in the Los Angeles Times newspaper around 1905. This collection of recipes represents the Hispanic Influences on American cooking.

Uhl, Susheela, Weeks Publishing Company Online Archive, September 2001, [database online]. [cited

December 1, 2004] Available from http://www.foodproductdesign.com/archive/2001/0901cs.html

This article talks about the Hispanic population growth in the United States and the influence that has had on American food service markets. It also talks about the nutrition and ingredients of common Mexican foods. The article was written by Susheela Uhl who is the president of Horizons Consulting Inc., a Mamaroneck, NY-based food consulting firm.

Walsh, Robb, “Homepage,” 2003, [database online]. [cited December 1, 2004]

http://www.robbwalsh.com/03writings/nuevo.shtml

This article gives a history of the term Tex-Mex as well as the food genre Tex-Mex. The author, Robb Walsh is a professional food writer and has written for the Houston Press, the Natural History Magazine, the Austin Chronicle, and has been a radio commentator for National Public Radio.