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The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 - Pilcher, Jeffrey M
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One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex restaurants, but this novelty was simply the traditional Mexican method of preparing beef. Hispanic carne asada, thin cuts of freshly slaughtered meat cooked briefly on a hot grill, differed dramatically from thick Anglo-American steaks and roasts, which were aged to tenderise the meat. When investors sought to import the Chicago model of centralised meatpacking and refrigerated railroad distribution, these cultural preferences for ...

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The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 2006, University of New Mexico Press

ISBN-13: 9780826337962

Trade paperback