United States Department of Agriculture  Agricultural Research Service  National Agricultural Library September 2002 |
Hispanic American |
Page URL - http://www.nal.usda.gov/outreach/Hispanic_FoodBibl_All.html
Across the country, U. S. consumers are seeing a large selection
of Hispanic foods in restaurants and grocery stores. What has
caused the increased interest in Hispanic foods? One reason is
the fast-growing Hispanic population in this country, and the
influence Hispanic spending patterns have had on the food industry.1.
When discussing "Hispanic-Americans", we typically include
Spanish-speaking people of Spain, Mexico, the Caribbean, Central
and South America, and other Spanish-speaking countries. The three
largest Hispanic groups in the United States are Mexicans (more
than 60% of the Hispanic population), Puerto Ricans, and Cubans.
By the year 2005, the Census Bureau projects that Hispanics will
surpass non-Hispanic African Americans as the nation's second-largest
race/ethnic group behind only non-Hispanic whites.
2.
Hispanic purchasing power has influenced the marketplace. Hispanic
shoppers spend more on food purchases because their families are
usually larger. Hispanic families are more likely than other families
to prepare and serve food at home.1.; 3.
Food plays an important role in the Hispanic culture. In some
Hispanic cultures, the people believe that foods, herbs, illnesses,
and bodily states are characterized by degrees of "hot"
and "cold." A good meal will be balanced. Those who
eat foods whose temperatures are wrong for them can get sick.
A good appetite is associated with good health. Children are not
forced to eat foods that they resist because their preferences
are respected. As a mother or grandmother observes that a food
causes an illness, she will withhold it from her children's diet.
A list of harmful foods is passed along from generation to generation,
with other food beliefs, from mother to daughter.4.
Hispanic shoppers look for fresh and authentic fruits, vegetables,
and other foods in supermarkets. Younger Hispanic shoppers do
not necessarily restrict their food selection to foods from their
country of origin. The market is not static.3.
One market which has seen change is the dairy industry. Growing
ethnic diversity, particularly an increase of Hispanics, may decrease
per capita consumption of dairy products by U. S. consumers. The
California dairy industry has attempted to change the attitude
of Hispanics toward milk by launching a program aimed at Latino
mothers and grandmothers. In the "Family, Love and Milk "
ad campaign, key elements included celebrating the traditions
of milk recipes in Hispanic cooking.5.
To understand different Hispanic-American food consumers, we must
first look at the diversity of Spanish cuisines.
Hispanic Cuisine
Hispanic cuisine varies from region to region, from town to town,
and from family to family. Although there are foods that are enjoyed
by many Hispanic families, regional variations in heat, spiciness,
pungency, and sweetness make it difficult to define what "authentic"
Hispanic cuisine is. For example, sofrito, the cooking sauce used
to flavor beans, rice, fish, and stews, can vary in flavor depending
on the region responsible. The Spanish sofrito is sweet and made
with tomatoes, while the Puerto Rican sofrito is pungent and made
with cilantro (Erynguim foetidum), and the Cuban version is mild
and made with parsley.6.
Certain Hispanic groups prefer certain types of foods. Mexicans
favor corn and amaranth. South Americans favor wheat, quinoa, and
potatoes. Rice is preferred by Hispanics from the Caribbean and
coastal regions of Latin America.7.
According to figures derived from the U.S. Department of Agriculture's
Continuing Survey of Food Intakes by Individuals, U.S.
consumers of Mexican descent eat the greatest amount of dry beans
(almost 34 pounds per capita) compared to non-Hispanic whites
who consume only six pounds per capita.8.
Different Hispanic cultures prefer different beans. Cubans, Southern
Mexicans, Central Americans, and Venezuelans use black beans in
their cooking. Northern Mexicans, Dominicans, and Puerto Ricans
use pinto or pinta beans. Cubans, Central South Americans, and
Hispanic Caribbeans use red kidney beans. Puerto Ricans and Dominicans
also use pigeon peas. Chick peas or garbanzo beans are popular
with Venezuelans and Brazilians.
Not all Hispanic foods are hot. Cooks from Cuba, Puerto Rico, and
the Dominican Republic use more oregano, tomato, garlic and black
pepper than chilies to flavor dishes. If chilies are used, they
tend to be the mild varieties.
Yucca, also called yuca, manioc, or cassava, is preferred in Hispanic
cooking like the potato is in North American cooking. Because
it absorbs little oil when fried, a company in Florida promotes
its yucca chips as a healthy alternative to potato chips. Toasted
manioc flour, called farofa, is a must on the Brazilian meal table.
Food preparation techniques of the Hispanic regions vary as well.
Tortillas are prepared differently in different Spanish-American
cultures. Some Mexican cooks put the corn through a lime bath
to prepare masa harina. Venezuelans pre-cook the corn through
a special process to yield harina pan, giving the tortilla a different
texture. In areas of Mexico where more wheat than corn is cultivated,
cooks prepare flour tortillas.
Some Hispanic foods have a European influence. In Spain, the cuisine
is as varied as the country. Regional influences include Moorish
(using spices, herbs and oranges), the north of Spain (hearty
dishes, sausages, beans), east coast of Spain (pastas, risoto,
paella), the interior of Spain (roasts, lamb, suckling pig), and
Madrid (seafood and shell fish).
There are regional influences in "Mexican-American"
foods. For instance, in Texas you find more beef, cumin-infused
beef gravy, and anchos and jalapenos. In Arizona, you see burritos
and chimichangas made with dried, shredded beef, and seasoned with
chilies. In New Mexico, the preferred meat is pork, and they use
both fresh (green) and dried (red) chilies. "Tex-Mex"
restaurants are more likely to grind their meat than shred it.
Many restaurants serve their dishes in casseroles rather than
in tortillas.
Mexican food (often confused by Americans with "Tex-Mex"
food) is one of the most popular ethnic foods in this country.
Most of what we see in Mexican-American restaurants is derived
from Mexican recipes that have been adapted using cooking techniques
and ingredients common to U. S. Southwestern style cooking that
combines Mexican, Native American, Asian and European influences.
"Nuevo Latino", also called Nuevo York, New California,
or Floribbean, encompasses foods from Latin America, the Caribbean,
and Mexico. It is characterized by a mixture of several nationalities,
and is often referred to as traditional Latin American cooking
with an American twist. This style of cooking typically uses finer
cuts of meat and modern American cooking methods. "Pan Latin"
cooking, a combination of several Latin regional cooking styles,
is also gaining in popularity in the United States.
As you can see from this short introduction to Spanish cuisine,
it involves more than the tortilla-based specialties like enchiladas,
tacos, and tamales we see at fast-food chains all over America.
Hispanic Americans have made their foods mainstream food service
menu items. From salsa to plantains to fruit-based beverages and
flan, Hispanic American foods have become very popular among all
Americans. Restaurant chefs play an important role in popularizing
Spanish-American food choices. More and more, food chains, food
manufacturers, and grocery chains in the United States are adding
to the number of foods that have a Spanish flavor. 9.
A number of databases, including the National Agricultural Library's
AGRICOLA database, were searched in order to produce this product. The National Agricultural Library is one of four national libraries and the principal source in the United States for information
about food, agriculture, and natural resources. The library is
part of the Agricultural Research Service, the U. S. Department
of Agriculture's chief scientific research agency.
Those articles and other materials that have an NAL Call Number
are available at the National Agricultural Library. Others may
be obtained through most public or academic libraries or through
Interlibrary Loans.
With this bibliography, we hope to portray a small sampling of
articles and books showing the influence that Hispanic Americans
have on the U. S. food industry and gain a clearer understanding
of this diverse culture.
References:
1. "A Growing Market: Expenditures by Hispanic Consumers."
Monthly Labor Review, March 1998, p. 3.
2. We the American Hispanics. U.S. Department of Commerce, Economics and Statistics Service, Bureau of the Census, September
1993. 10 p. Available at:
http://www.census.gov/apsd/wepeople/we-2r.pdf
3. "America's Changing Appetite: Food Consumption and Spending
to 2020." Noel Blisard et al. FoodReview, Vol. 25(1),
2002, p. 3.
4. Hispanic Foodways, Nutrition, and Health. Diva Sanjur
Boston: Allyn and Bacon, 1995, p. 42-45.
5. "California Milk Processor Board 'Got Milk?' Hispanic
Program." R L Public Relations. The Hispanic PR Monitor,
Vol. 1(6), March 2002, p. 4-5.
6. "Designing for the Hispanic Market." Susheela Uhl.
Food Product Design, March 1996. 4 p. Available at: http://foodproductdesign.com/archive/1996/0396PR.html
7. 1994-96, 1998 Continuing Survey of Food Intake by Individuals
(CSFII). U.S. Department of Agriculture, Agricultural Research
Service, 2000.
[Table Set 16: "Food and Nutrient Intakes by Individuals
in the United States by Hispanic Origin and Race, 1994-1996."]
Available at:
http://www.barc.usda.gov/bhnrc/foodsurvey/Cd98.html
8. The U.S. Dry Bean Market In 2001/02. U.S. Department
of Agriculture, Economic Research Service, 2002. Available at:
http://www.ers.usda.gov/briefing/drybeans/DBMarket02.pdf
9. "Ethnic Flavors Ride a Heat Wave." Laura A. Brandt.
Prepared Foods, Vol. 168(3), March 1999, p.41
Hispanic American Influence on the U.S. Food
Industry
"America's Taste Heads South ...of the Border."
Food Product Design, September 2001, 13 p. Available at:
http://www.foodproductdesign.com/archive/2001/0901cs.html
U.S. consumers are finding a large selection of Hispanic-inspired
foods and ingredients. Hispanic food choices are varied.
"Cuisine That Is Out of This World." The National
Provisioner, November 2001, 3 p. Available at:
http://www.thenfl.com/news/national.asp
Discusses the Hispanic influence on various food industries, especially
the meat industry.
"Ethnic Differences in Household Expenditure Patterns."
J. X. Fan. Family and Consumer Sciences Research Journal,
Vol. 26(4), June 1998. p. 371-400. NAL Call No.: TX1.H63
Hispanic household are more likely to have expenditure patterns
dominated by shelter, food, and utilities than by health-care,
and service, other things being equal. The results of this study
show how ethnicity affects a household's economic behavior.
"Evaluation of the Southwest Food Frequency Questionnaire."
D. Taren et al. Ecology of Food and Nutrition, Vol. 38(6),
2000, p. 515-547. NAL Call No.: TX341.E3
The Southwest Food Frequency Questionnaire is a means to collect
data on dietary information for the Southwest region of the United States
Hispanic and non-Hispanic subjects were studied.
"Factors Affecting Selection of Restaurants by Anglo-
and Mexican-American Families." J. Elder, et al. Journal
of the American Dietetic Association, Vol. 99(7), July 1999,
p. 856-858. NAL Call No.: 389.8 Am34
Explores the differences in consumer behavior between Anglo- and
Mexican-American families.
Mexican Food Market U.S. Report. Mintel International
Group, Ltd. April 23, 2002. 113 p. Available for purchase at:
http://www.marketresearch.com/
This report tracks Mexican food sold through mainstream channels.
It examines the hypothesis that sales of Mexican foods will continue
to grow because of the increased Hispanic population in the United
States.
"New Mexico's Colonial Agriculture." Marc Simmons.
Palacio, Vol. 89(1), 1983, p. 3-10.
Comments on crops introduced to New Mexico and the Pueblo Indians
by the Spanish. Mentions agricultural methods and tools.
"Run to the Supermarket and Pick Me Up Some Cactus: Food
Giants Discover Hispanic Market." L. Zinn. Business
Week, June 20, 1994, p. 70-71.
American food giants are discovering that the U.S. Hispanic market
is a potential gold mine. According to Census Bureau projections,
the Hispanic population is expected to grow to 31 million by 2000.
With the market already set to pass 26 million this year, companies
are shipping more products from Latin America.
Southwestern Cookery, Indian and Spanish Influences.
Louis Szathmary. New York: Arno Press, 1973. 264 p.
NAL Call No: TX15.S9 1973
Hispanic Consumers and Market Trends
Cooking and Coping Among the Cacti. Food and Nutrition
in History and Anthropology, Vol. 13, 1998, 130 p.
This research project is a nutritional anthropological study of
life in several small villages outside of Hermosillo, Mexico in
the capital of the state of Sonora. The study explores socio-cultural
aspects of food consumption, and the nutritional status of the
villagers.
"Diet Diversity in Mexican Americans, Cuban Americans
and Puerto Ricans." L. K. Khan and R. Martorell. Ecology
of Food and Nutrition, Vol. 36(5), 1997, p. 401-415. NAL Call
No.: TX341.E3
Study shows that foods consumed by Hispanic Americans lack variety,
and puts them at risk for certain diseases.
"Diet, Nutrition, and the Hispanic Client." J.
C. Rodriguez. Topics in Clinical Nutrition, Vol. 9(2),
March 1994, p. 28-39. NAL Call No.: RM214.T66
Food and Nutrient Intakes by Individuals in the United States,
1994-96. Vol. 2. Hispanic Origin and Race, and Region. United
States Department of Agriculture, Agricultural Research Service,
NFS Report No. 96-3, August 2000. NAL Call No.: aTX360.U6-F66-2000
Contains estimates of food and nutrient intakes by Hispanic individuals
in the United States from 1994-96. A continuing survey taken by
the USDA of food intakes by individuals.
"Food Choices in Three Ethnic Groups: Interactions of
Ideals, Identities, and Roles." C. M. Devine et al. Journal
of Nutrition Education, Vol. 31(2), March/April 1999, p. 86-93.
NAL Call No.: TX341.J6
Ethnicity is one of the many factors that play a role in food
choices. This project examined how ethnicity was enacted in food
choices among 86 adults in one U.S. city, of varying ethnic identity
(Black, Latino, and White).
Food Consumption Patterns of the Hispanic Community in the
United States. Bruno Antonio Lanfranco. University of
Georgia, Thesis (M.S.) 1999. 102 leaves.
Award-winning thesis on Hispanic food consumption patterns.
Handsome Dividends: A Handbook to Demystify the U.S. Hispanic
Markets. Siobhan Nicolan et al. New York/Washington, DC:
Hispanic Policy Development Project, 1994. 222 p.
It makes good sense to invest in the Hispanic market. Despite
increasing buying power, very few advertising dollars are spent
targeting the Hispanic market. This study contends that business
has not exploited its opportunities because there is a fundamental
lack of understanding about the Hispanic consumer. The report
includes many supporting data, and provides information on the
top 25 Hispanic markets [U.S. cities].
The Hispanic Consumer: Attitudes, Buying Behavior and Purchase
Drivers A Special Report. Thomas Opinion Research for
the International Dairy, Deli, Bakery Association. Washington,
DC: The Association, 2000. 97 p.
Findings of a research study on consumer behavior among Hispanics.
The Hispanic market offers opportunities for the food industry,
especially for supermarkets, which can offer catering services,
traditional foods, and other services that cater to Hispanic traditions
and festivals.
Hispanic Foodways, Nutrition, and Health. Diva Sanjur.
Boston: Allyn and Bacon, 1995. 336 p.
Reviews the sociodemographic data, migration patterns, and economic,
health, and nutritional situations of Hispanic peoples in the United
States. Discusses ethnic food habits and diets of Hispanic segments
of the population.
Latin and Caribbean Grocery Stores Demystified. Linda
Bladholm. Los Angeles: Renaissance Books, 2001. 211 p.
Describes the ingredients used, an overview of Latin cuisine,
and culture, and includes recipes. Shoppers who are unfamiliar
with foods found in the Latin and Caribbean grocery stores will
find this a useful resource.
"MEXCARIBEFOODS--A Region of Food Resources with a Future."
M. Munoz-de-Chavez, et al. Journal of Food Composition and
Analysis, Vol. 13(4), August 2000, p. 699-703.
NAL Call No.: TX501.J68
In the special issue: Third International Food Data Conference.
Data was collected and entered into a computer database of the
chemical composition of many fruits, vegetables, and edible insects
that are regional food sources in Mexico, Cuba, Haiti, the Dominican
Republic, and Puerto Rico. The most common foods eaten in each
country were defined using available surveys and visiting markets.
The printed table is available through an e-mail and Internet
service.
Profile of the U.S. Hispanic Grocery Shopper. Food
Marketing Institute; Strategy Research Corporation. Washington,
DC: Research Department. Food Marketing Institute, 1998, 42 p.
Socioeconomic Status and Eating Patterns of Mexican-Americans:
The Hispanic Health and Nutrition Examination Survey (HHANES)
1982-1984. Jacqueline Renee Abels. MA Thesis, University
of Texas at Austin, 1991. 170 leaves.
Understanding Hispanic Customers. Isabel Valdes.
Ithaca, NY: American Demographics, 1991, 15 p.
Describes Hispanic households in California showing different
stages of acculturation. The researchers asked questions of Latinos
in shopping centers, and followed up with in-home interviews. The
article explains basic differences between Hispanic and American
middle-class values, and discusses ways to communicate to Hispanics.
Hispanic Culture and Traditions
Americanos: Latino Life in the United States. Edward
James Olmos et al. Boston: Little Brown and Co., 1999. 176 p.
Autumn Memories: My New Mexico Roots and Traditions.
Marie Oralia Duran Triejillo. Pueblo, CO: El Escritorio, 1999.
120 p.
Barrios and Borderlands: Cultures of Latinos and Latinas
in the United States. Edited by Denis Lynn Daly Heyck.
New York: Routhledge, 1994, 485 p.
Compilation of fiction, poetry, excerpts from novels, and photos
in chapters. A special feature of the anthology is that it includes
interviews and oral histories of Latinos from diverse walks of
life and geographical areas. The cultures studied in this book
include Mexican, Puerto Rican, and Cuban.
Beginnings and Evolution of the Mexican-American Hispanic
Communities in Dallas County: People, Places, and Folklore.
Alexander M. Troup. Dallas, TX: M. Troup & Associates, 1998.
247 p.
A Book of Feasts: Recipes and Stories from American Celebrations.
Kay Goldstein and Lisa Nelson. Atlanta, GA: Longstreet Press,
1993, 163 p.
Festivals celebrated in America along with stories and recipes
for some of the traditional foods.
Cajun and Creole Food Practices, Customs and Holidays.
Colette Guidry Leistner. Chicago: American Dietetic Association;
Alexandria VA: American Diabetes Association, 1996. 40 p.
Information on Cajun and Creole food habits and health benefits.
Includes popular and traditional recipes.
A Celebration of Culture: A Food Guide for Educators.
Sacramento, CA: Dairy Council of California, 1994, 18 p. Available at:
http://www.dairycouncilofca.org/edu/images/culturalguidewholedoc.pdf
Provides educators with information they can use in the classroom
to reinforce the food choices of students in the context of their
own culture. The ethnic groups are Hispanic, African-American,
Filipino, Chinese, and Vietnamese. Additional resources include
suggested enrichment activities and information on common nutrition
questions teachers ask. The guide is free, and can be downloaded
in PDF format at the web site above.
Celebracion: Recipes and Traditions Celebrating Latino Family
Life. Regina Cordova and Emma Carrasco. Collingdale: DIANE
Publishing Co., 1999. 214 p.
Chorizos, Beans, and the Other Things: A Poetic Look at
the Basque Culture. Trisha Clausen Zubizarreta. Boise,
ID: Lagun Txiki Press, 1987. 74 p.
Poems about the Basque country and family members.
The Cuban American Family Album. Dorothy Hoobler
and Thomas Hoobler. New York: Oxford University Press, 1996. 127
p.
Written for teen-agers, the author collected interviews, excerpts
from diaries and letters, newspaper accounts, profiles of famous
people, and pictures from family albums to portray the Cuban-American
experience.
Cultural and Ethnic Food and Nutrition Education Materials:
A Resource List for Educators. U.S. Department of Agriculture,
Agricultural Research Service, National Agricultural Library,
August 2001. 47 p. Available at: http://www.nal.usda.gov/fnic/pubs/bibs/gen/ethnic.html
A compilation of background materials about the customs and cultural
influences of various ethnic groups. This publication includes
information on developing multicultural skills. Resources listed
are intended for the use of teachers and nutritionists.
Cultural Diversity: Eating in America Fact Sheet - Mexican
American. Marisa Warrix. Ohio State University Extension.
Available at: http://ohioline.osu.edu/hyg-fact/5000/5255.html
A fact sheet about eating habits, practices, food preferences,
preparation techniques, customs, and traditions of Mexican Americans.
Cultural Diversity: Eating in America Fact Sheet Puerto
Rican. Cheryle Jones Syracuse. Ohio State University Extension.
Available at: http://ohioline.osu.edu/hyg-fact/5000/5257.html
A fact sheet about eating habits, practices, food preferences,
preparation techniques, customs, and traditions of Puerto Rican
families.
Cultural Foods: Traditions and Trends. Pamela Goyan Kittler
and Kathryn P. Sucher. Belmont, CA: Wadsworth/Thompson Learning,
2000, 531 p. NAL Call No.: TX725.A1K545 2000
Explores the cuisine of Native Americans, African Americans, Latinos,
Asians, Southeast Asians, Pacific Islanders, Asian Indians, and
other peoples. Chapter 6 is on Latinos (p. 189-240).
Ethnic Foodways in Minnesota. University of Minnesota.
Available at: http://www.agricola.umn.edu/foodways/
Contains cross-cultural information on the meanings of foods in
Hispanic cultures, among other ethnic groups.
Food and Life of Oaxaca: Traditional Recipes from Mexico's
Heart. Zarela Martinez and Anne Mendelson. New York: Macmillan,
1997. 342 p.
A cultural study disguised as a cookbook. Chefs new to Mexican
cuisine will find the glossary of ingredients very helpful.
"Food in American History. 1. Maize." L. Grivetti.
Nutrition Today. Vol. 36(1), January/February, 2001, p. 20-28.
"Guide to Common Cultural Foods." Constance J.
Betterley. Food and Nutrition (Ames, Iowa: Iowa State University,
University Extension), NP-168, May 2001. 67 p. NAL Call No.: TX725.A1 B48 2001
Foods represented are all plant-based food. They provide
a representative sample of the wide variety of unique foods found
in many cultural food patterns throughout the world which have
found their way to the United States. Included primarily are Latino,
Southeast Asian, and African American foods. Information about
nutrient content and calories per serving, etc. is provided.
Handbook of Hispanic Culture of the United States.
Alfredo Jimenez, editor. Houston: Arte Publico Press, 1993 (Vol.1: History). 339 p.
An encyclopedia of Hispanic culture in the United States, largely
written by Hispanics. Indicates the nature and scope of Spanish
cultural traditions. It begins with early explorers and takes
you through modern periods of U.S. history.
"Hispanic Grandmothers Preserve Cultural Traditions and
Reduce Foodborne Illness by Conducting Safe Cheese Workshops."
R.A. Bell et al. Journal of the American Dietetic Association,
Vol. 99(9), September 1999, p. 1114-1116. NAL Call No.: 389.8Am34
Hispanic American Material Culture: An Annotated Directory
of Collections, Sites, Archives, and Festivals in the United States.
Joe Stanley Graham. New York: Greenwood Press, 1989. 257 p.
Look What We've Brought You From the Caribbean. Phyllis
Shalant. Parsippany, NJ: Julian Messner, 1999, 48 p.
Introduces the culture of the Caribbean area using crafts, games,
recipes, stories, and other activities. Relates information about
agricultural products, festivals, and traditions of the region.
Suitable for middle school age children.
The Mexican American Family Album. Dorothy Hoobler
and Thomas Hoobler. New York: Oxford University Press, 1998. 128 p.
Written for teen-agers, this book is a record of generations of
Mexicans who made the journey from the old country to a new life
in the United States, told in their own words and photographs.
Mexican-American Folklore. John O. West. Little
Rock: August House, 1988. 314 p.
This is a comprehensive look at the Mexican-American world. It
includes proverbs, riddles, folksongs, customs, and traditions.
Mexican American Food Practices, Customs and Holidays.
J Algert et al. Chicago, IL: American Dietetic Association, 1998, 30 p.
Provides information on traditional dietary practices and food
customs of Mexican Americans. Given their varied backgrounds,
not all Mexican Americans are exposed to the same diabetes-related
health risks and conditions. The level of acculturation to American
cultural beliefs and values is thought to have a major influence
on the dietary practices and health of Mexican Americans. When
counseling these patients on dietary practices and food choices,
we should emphasize the traditional choices of Mexican foods that
can contribute to health and longevity.
Multicultural Pyramid Packet. Cheryl L. Achterberg,
University Park, PA: Penn State Nutrition Center, Pennsylvania
State University, 1996. 1 vol. (unpaged). NAL Call No.: TX360.U6A24
1996
This packet of educational materials provides educators with a
blueprint of foods eaten by various peoples, including Mexican-Americans
and Puerto Ricans.
Puerto Rican Foods and Traditions. Janina M. Czajkowski.
Storrs, CT: University of Connecticut, College of Agriculture
and Natural Resources, Cooperative Extension Service, 1971. 9 p.
NAL Call No.: TX360.P9C6
The Taste of American Place: A Reader on Regional and Ethnic
Foods. Barbara G. Shortridge and James R. Shortridge,
editors. Lanham, MD: Rowman and Littlefield, 1998. 298 p.
Compilation of articles on the culture and ethnicity of American
food. The articles are based on folklore and social history.
A Travel Guide to Basque America: Families, Feasts and Festivals.
Nancy Zubiri. Reno, NV: University of Nevada Press, 1998. 576 p.
First ever guide to America's little known, but thriving Basque-American
communities. It is a celebration of the rich heritage, cultural
traditions, foods and hospitality of the Basque people.
The Traveler's Guide to Latin American Customs and Manners.
Elizabeth Devine and Nancy L. Braganti. New York: St. Martin's
Press. 239 p. NAL Call No.: F1408.29.D4 1988
Explains how to converse, dine, tip, drive, bargain, dress, and
conduct business in South and Central America, including Mexico.
Defines many Spanish words with pronunciations associated with
foods and eating customs.
Understanding the Hispanic Culture. Ann W. Chutler.
Ohio State University Extension. [no date.]
Available at: http://ohioline.osu.edu/hyg-fact/5000/5237.html
A fact sheet highlighting Hispanic values, etiquette, rituals, celebrations, and eating habits.
Hispanic Foods -- Cooking
"Authentic Mexican Favorites." Processed Prepared
Foods, Vol. 151(5), May 1982, p. 146. NAL Call No.: HD9000.1.F64
Several Mexican foods are undiscovered by Americans. Describes
ethnic foods such as marinated fish, pipain (a stew made with
poultry, meat or fish), chicken with cinnamon, pork cooked in
orange juice, and bread pudding.
Babalu: Favorite Recipes from the World's Top Latin Chefs
and Celebrities. Los Angeles, CA: General Pub. Group,
1998. 160 p.
This book features cuisine from Spain, Mexico, Cuba, Colombia,
and other Latin countries. It contains recipes from Latin master
chefs and celebrities using readily available ingredients.
The Basque Kitchen. Gerald Hirigoyen and Cameron
Hirigoyen. New York: Harper Collins World, 1999. 208 p.
Bilingual Cooking = La Cocina Bilingue. Elizabeth
M. A. Reid. San Diego: One EAR Press, 1991, 224 p.
Exotic recipes from Latin America. Written in English and Spanish
on facing pages. Contains main dishes, salads, desserts, and more.
Add to your knowledge of Spanish while cooking
Beyond Tacos: Mexican Cuisine. Regina Akers and
Herb Weiner. Kitchen Wisdom Pub., 1984. 68 p.
A reasonably priced book of authentic Mexican recipes written
in an easy to use format.
Chorizos in an Iron Skillet: Memories and Recipes from an
American Basque Daughter. Mary Ancho Davis. Reno, NV:
University of Nevada Press, 2001. 208 p.
The author recalls her family's traditions and history as she
shares family recipes spanning several generations. Ancho Davis
offers fascinating stories about the life and meals on a Basque
ranch in the American West.
Cocina de la Familia: More than 200 Authentic Recipes from
Mexican-American Home Kitchens. Marilyn Tausend with Miguel
Ravago. New York: Simon and Schuster, 1997. 415 p.
The author traveled and interviewed hundreds of Mexican and Mexican-American
cooks. With the help of Miguel Ravago, the author tells the stories
of these cooks and presents their recipes.
Eating from the Earth: Celebrating Cultural Diversity.
Phoenix, AZ: Arizona Department of Health Services, Office of
Nutrition Services, 1995. 56 p.
Celebrates cultural diversity through a collection of recipes
from around the world.
The Hispanic Cookbook: Traditional and Modern Recipes in
English and Spanish = La Cocina Hispano-Americana. Nilda
Luz Rexach. Syracuse, NY: Carol Pub. Group, 1995, 191 p.
A bilingual cookbook of Hispanic-American cuisine. Combines American
taste with Hispanic flavors such as annatto, plantain and sofrito.
Healthy Mexican Cooking: Authentic Low-Fat Recipes.
1st ed. Velda de La-Garza. Mankato, MN: Appletree Press, 1995. 241 p.
Discusses how to prepare traditional Mexican foods with few ingredients,
practical preparation times, and moderate to low calories.
The Joy of Hispanic Cooking Celebre la Cocina Hispana.
Bethesda, MD: National Cancer Institute, NIH Publication No. 95-3606(s),
[1995]. 44 p. NAL Call No.: TX716.A1C45 1995
Healthy recipes in English and Spanish on facing pages compiled
by the National Cancer Institute.
La Cocina New Mexican Cuisine. New Mexico Department
of Tourism, 2002.
Available at: http://www.newmexico.org/culture/food.html
Dishes commonly identified with
New Mexico reflect a blend of Hispanic and Native American cultures.
Some typical dishes are described.
Mexican Family Cooking. Aida Gabilondo. New York:
Fawcett Columbine, 1986.
385 p.
A well-known Mexican cook offers an array of ethnic dishes using
readily available ingredients. The author relates the origins
of dishes, and local lore and customs.
Mexico the Beautiful Cookbook: Authentic Recipes from the
Regions of Mexico. Susanna Palazuelos and Marilyn Tausend.
New York: Harper Collins, 1991. 256 p.
Recipes represent the vast regional dishes from all of the states
of Mexico, many of which have been passed along by word of mouth.
Well-known Mexican cooks have contributed their own special recipes
to the book. Photographs and text accompany the recipes, exploring
Mexico's dramatic history through its food.
Rick Bayless's Mexican Kitchen: Recipes and Techniques of
a World-Class Cuisine. Rick Bayless, et al. New York:
Scribner, 1996. 448 p.
The author offers translations of authentic Mexican dishes that
preserve their authenticity. The author is an award-winning chef
and teacher. Cultural background and cooking tips help the reader
understand the preparations.
Southwest Flavor: Adela Amador's Tales from the Kitchen
Recipes and Stories from New Mexico Magazine. Adela Amador.
Santa Fe, NM: New Mexico Magazine, 2000, 128 p.
Recipes appearing in New Mexico Magazine and anecdotes
about them. The book is arranged according to seasons. Her anecdotes
take you back to her days growing up in New Mexico. Includes a
glossary of food names and terms.
"A Taste of Paradise." A. Friedland. School
Foodservice and Nutrition, Vol. 55(6), June/July 2001, p.
118-123. NAL Call No.: LB3475.A1S3
Influence of Caribbean cuisine with its classic seasonings and
their most popular uses. Features "kid-friendly" Caribbean
dishes with recipes.
Traditional Basque Cooking: History and Preparation.
Jose Maria Busca Isusi. Reno, NV: University of Nevada Press,
1993. 212 p.
Presents the history of Basque food from prehistoric times to
the modern age. Contains favorite recipes and information on the
culture and cuisine.
Hispanic Foods -- Business Successes
"Diversity's New Flavor This Isn't Your Padre's Hispanic
Community." Valerie Merchant. Time. Bonus Section,
Vol. 158(11), September 17, 2001, 6 p.
Companies are changing with diversity programs targeted toward
Hispanics.
"Hispanic Cheese: A Promising New Market for the Specialty
Cheesemaker." Dairy Pipeline [University of Wisconsin],
Vol. 3(4), December 1991, p. 1-4. NAL Call No.: SF274.U6U93
"Hispanic Market Is Attracting Attention." Tucson
[AZ] Citizen, April 8, 2002, p. 1A.
This article profiles a new guide designed for businesses to help
them better reach out to Hispanics.
"Hispanic Tastes Feed Businesses." Chuck Martin.
The Cincinnati Enquirer, March 20, 2002. 4 p.
Available at: http://enquirer.com/editions/2002/03/20/loc_hispanic_tastes_feed.html
Greater Cincinnati, Ohio, grocery stores are stocking more of
the favorite foods of Hispanics like prickly pear cactus and nopales.
Entrepreneurs, most of them Hispanics, are opening up mercados
and grocery stores that cater to Hispanics. Hispanic-owned stores
thrive because the owners and clerks are familiar with popular
Hispanic products and because they speak Spanish.
"Organic and Hispanic, These West Coast Chipsters Are
Bagging Exports." Jill Lee. AgExporter, Vol. XI
(12), December 1999. 3 p. Available at: http://www.fas.usda.gov/info/agexporter/1999/dec99.html
Hispanic family targets the overseas market to sell its organic chips. Nacho flavored chips are the number one best seller in
Germany and England, followed by chili-lime. The family also sells
its chips to Japanese customers.
"Strawberry Cooperative Becomes `The American Dream' for
Salinas Valley (California) Chicano Farmworkers." G.
Martin. Farmer Cooperatives, Vol. 44(12), March 1978, p.
10-11.
NAL Call No.: 166.2 N47.
Note: The citations in this publication were selected from:
UPDATED September 2002
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