Try free for 30 days
-
Planet Taco
- A Global History of Mexican Food
- Narrated by: Robin Bloodworth
- Length: 10 hrs and 11 mins
Failed to add items
Add to basket failed.
Add to Wish List failed.
Remove from Wish List failed.
Follow podcast failed
Unfollow podcast failed
Planet Taco
Buy Now for $28.00
No valid payment method on file.
We are sorry. We are not allowed to sell this product with the selected payment method
Listeners also picked
-
Against the Grain
- A Deep History of the Earliest States
- By: James C. Scott
- Narrated by: Eric Jason Martin
- Length: 8 hrs and 35 mins
- Unabridged
-
Overall4.5 out of 5 stars 24
-
Performance4.5 out of 5 stars 19
-
Story4.5 out of 5 stars 19
Why did humans abandon hunting and gathering for sedentary communities dependent on livestock and cereal grains and governed by precursors of today's states? Most people believe that plant and animal domestication allowed humans, finally, to settle down and form agricultural villages, towns, and states, which made possible civilization, law, public order, and a presumably secure way of living. But archaeological and historical evidence challenges this narrative.
-
3 out of 5 stars
-
Irritating droning narrator. Great thesis. Book could do with further to reduce incessant replication of arguments.
- By Charlie on 24-03-2018
-
The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall5 out of 5 stars 1
-
Performance5 out of 5 stars 1
-
Story5 out of 5 stars 1
The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
-
Covered with Night
- A Story of Murder and Indigenous Justice in Early America
- By: Nicole Eustace
- Narrated by: Laural Merlington
- Length: 14 hrs and 33 mins
- Unabridged
-
Overall0 out of 5 stars 0
-
Performance0 out of 5 stars 0
-
Story0 out of 5 stars 0
On the eve of a major treaty conference between Iroquois leaders and European colonists in the distant summer of 1722, two White fur traders attacked an Indigenous hunter and left him for dead near Conestoga, Pennsylvania. This act of brutality set into motion a remarkable series of criminal investigations and cross-cultural negotiations that challenged the definition of justice in early America. Leading historian Nicole Eustace reconstructs the crime and its aftermath, bringing us into the overlapping worlds of white colonists and Indigenous peoples in this formative period.
-
Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
-
Overall0 out of 5 stars 0
-
Performance0 out of 5 stars 0
-
Story0 out of 5 stars 0
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
-
Juliet Takes a Breath
- By: Gabby Rivera
- Narrated by: Gabby Rivera
- Length: 8 hrs and 54 mins
- Unabridged
-
Overall4.5 out of 5 stars 3
-
Performance5 out of 5 stars 2
-
Story5 out of 5 stars 2
Juliet Milagros Palante is a self-proclaimed closeted Puerto-Rican baby dyke from the Bronx. Only, she's not so closeted anymore. Not after coming out to her family the night before flying to Portland, Oregon, to intern with her favorite feminist writer - what's sure to be a life-changing experience. And when Juliet's coming out crashes and burns, she's not sure her mom will ever speak to her again. But Juliet has a plan - sort of.
-
The Other Slavery
- The Uncovered Story of Indian Enslavement in America
- By: Andrés Reséndez
- Narrated by: Eric Jason Martin
- Length: 12 hrs and 38 mins
- Unabridged
-
Overall5 out of 5 stars 1
-
Performance0 out of 5 stars 0
-
Story0 out of 5 stars 0
Since the time of Columbus, Indian slavery was illegal in much of the American continent. Yet, as Andrés Reséndez illuminates in his myth-shattering The Other Slavery, it was practiced for centuries as an open secret. There was no abolitionist movement to protect the tens of thousands of natives who were kidnapped and enslaved by the conquistadors, then forced to descend into the "mouth of hell" of 18th-century silver mines or, later, made to serve as domestics for Mormon settlers and rich Anglos.
-
Against the Grain
- A Deep History of the Earliest States
- By: James C. Scott
- Narrated by: Eric Jason Martin
- Length: 8 hrs and 35 mins
- Unabridged
-
Overall4.5 out of 5 stars 24
-
Performance4.5 out of 5 stars 19
-
Story4.5 out of 5 stars 19
Why did humans abandon hunting and gathering for sedentary communities dependent on livestock and cereal grains and governed by precursors of today's states? Most people believe that plant and animal domestication allowed humans, finally, to settle down and form agricultural villages, towns, and states, which made possible civilization, law, public order, and a presumably secure way of living. But archaeological and historical evidence challenges this narrative.
-
3 out of 5 stars
-
Irritating droning narrator. Great thesis. Book could do with further to reduce incessant replication of arguments.
- By Charlie on 24-03-2018
-
The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall5 out of 5 stars 1
-
Performance5 out of 5 stars 1
-
Story5 out of 5 stars 1
The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
-
Covered with Night
- A Story of Murder and Indigenous Justice in Early America
- By: Nicole Eustace
- Narrated by: Laural Merlington
- Length: 14 hrs and 33 mins
- Unabridged
-
Overall0 out of 5 stars 0
-
Performance0 out of 5 stars 0
-
Story0 out of 5 stars 0
On the eve of a major treaty conference between Iroquois leaders and European colonists in the distant summer of 1722, two White fur traders attacked an Indigenous hunter and left him for dead near Conestoga, Pennsylvania. This act of brutality set into motion a remarkable series of criminal investigations and cross-cultural negotiations that challenged the definition of justice in early America. Leading historian Nicole Eustace reconstructs the crime and its aftermath, bringing us into the overlapping worlds of white colonists and Indigenous peoples in this formative period.
-
Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
-
Overall0 out of 5 stars 0
-
Performance0 out of 5 stars 0
-
Story0 out of 5 stars 0
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
-
Juliet Takes a Breath
- By: Gabby Rivera
- Narrated by: Gabby Rivera
- Length: 8 hrs and 54 mins
- Unabridged
-
Overall4.5 out of 5 stars 3
-
Performance5 out of 5 stars 2
-
Story5 out of 5 stars 2
Juliet Milagros Palante is a self-proclaimed closeted Puerto-Rican baby dyke from the Bronx. Only, she's not so closeted anymore. Not after coming out to her family the night before flying to Portland, Oregon, to intern with her favorite feminist writer - what's sure to be a life-changing experience. And when Juliet's coming out crashes and burns, she's not sure her mom will ever speak to her again. But Juliet has a plan - sort of.
-
The Other Slavery
- The Uncovered Story of Indian Enslavement in America
- By: Andrés Reséndez
- Narrated by: Eric Jason Martin
- Length: 12 hrs and 38 mins
- Unabridged
-
Overall5 out of 5 stars 1
-
Performance0 out of 5 stars 0
-
Story0 out of 5 stars 0
Since the time of Columbus, Indian slavery was illegal in much of the American continent. Yet, as Andrés Reséndez illuminates in his myth-shattering The Other Slavery, it was practiced for centuries as an open secret. There was no abolitionist movement to protect the tens of thousands of natives who were kidnapped and enslaved by the conquistadors, then forced to descend into the "mouth of hell" of 18th-century silver mines or, later, made to serve as domestics for Mormon settlers and rich Anglos.
Publisher's Summary
As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity.
The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years.
During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine. From a taco cart in Hermosillo, Mexico to the "Chili Queens" of San Antonio and tamale vendors in L.A., Jeffrey Pilcher follows this highly adaptable cuisine, paying special attention to the people too often overlooked in the battle to define authentic Mexican food: Indigenous Mexicans and Mexican Americans.
PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your My Library section along with the audio.
