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Tortillas, Tiswin, and T-Bones: A Food History of the Southwest Paperback – October 30, 2017

by Gregory McNamee (Author)
4.0 4.0 out of 5 stars 7 ratings
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In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today--and with the "southwesternization" of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.

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Previous page
  1. Print length
    256 pages
  2. Language
    English
  3. Publisher
    University of New Mexico Press
  4. Publication date
    October 30, 2017
  5. Dimensions
    6 x 0.8 x 8.9 inches
  6. ISBN-10
    0826359043
  7. ISBN-13
    978-0826359049
  8. See all details
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Editorial Reviews

Review

"This food study forwards a fascinating human history of a region like no other. . . . A wonderfully absorbing foodie saga that drills down to the heart of its chosen locale."

--Foreword Reviews

"McNamee uses food and cooking as a lens to understanding culture, yes, but also to pinpointing the issues that face us in America as we try to grapple with climate change, to live reasonably and sustainably on the earth, and to work together with our fellow humans. . . . A masterful work of accessible anthropology."

--David Wilk, WritersCast

"Those with a taste for Southwestern cuisine will find their hunger satiated by this readable, authoritative culinary and cultural history."--Kirkus Reviews

"This book feels like sitting down to a dinner with Diana Kennedy and Jim Harrison, tequila in hand and great conversation going long into the night. It's alive, a love story, a timeless journey. I absolutely loved reading it and will treasure Gregory McNamee's words for a long time to come."--Tracey Ryder, coauthor of Edible: A Celebration of Local Foods

"Tortillas, Tiswin, and T-Bones sends the reader on a riveting adventure, tracking the origins of southwestern ingredients and culture to reveal American history through food. McNamee's prose is deft and authoritative, and this is a highly original, timely book."--Kate Christensen, author of Blue Plate Special: An Autobiography of My Appetites and How to Cook a Moose: A Culinary Memoir

"Nobody knows the Southwest like Gregory McNamee. He has seen it all, explored it all, and sampled every kind of food the region has to offer. This is a book of many delights--so pour a cup of tiswin and feast upon it."--Luis Alberto Urrea, author of The Hummingbird's Daughter

About the Author

Gregory McNamee is the author or editor of more than forty books, among them Gila: The Life and Death of an American River, Updated and Expanded Edition (UNM Press). He lives in Tucson, Arizona.

Product details

  • Publisher ‏ : ‎ University of New Mexico Press (October 30, 2017)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 0826359043
  • ISBN-13 ‏ : ‎ 978-0826359049
  • Item Weight ‏ : ‎ 14.1 ounces
  • Dimensions ‏ : ‎ 6 x 0.8 x 8.9 inches
  • Customer Reviews:
    4.0 4.0 out of 5 stars 7 ratings

Customer reviews

4 out of 5 stars
4 out of 5
7 global ratings

Top reviews from the United States

Chinita888
5.0 out of 5 stars Excellent Recipes and Cultural Insights to Share at Your Next Dinner Party
Reviewed in the United States on January 17, 2018
Greg McNamee takes you on an adventure through all the influences of the Southwest -- Native American, Hispanic, Asian and African Americans -- in a comforting, casual style that is familiar and enthralling. He even weaves in delicious recipes as well!
As with McNamee's other 39 books, he provides adventures to readers into new worlds as a friendly, thoughtful guide.
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MotoSteve
4.0 out of 5 stars Foodie Textbook
Reviewed in the United States on February 9, 2019
Verified Purchase
It’s an entertaining read. I would have enjoyed more in depth about our food/meals/plates development, especially over the last 100 years, and less about prehistoric times. It is impressive that an individual can put together such a book.
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Maida
4.0 out of 5 stars covers the ethnic foods of a broad area but misses a crucial cuisine of the region
Reviewed in the United States on February 6, 2021
The author includes California and Texas and even parts of the south in this extensive history of ethnic foods in the Southwest. The history of immigration and emigration of so many different cultural groups, each adding their cuisine to the mix, highlights how diverse the American West has been and increasingly is. there wasn’t a lot about Hispanic New Mexican food such as enchiladas and sopapillas, but there’s plenty about how Asians, Jews, Arabs, African Americans, and of course especially Mexicans have created the diverse range of foods and ongoing mashup of cuisines and ingredients. corporations and fast food are also covered, complete with Frito pie. But Native American foods are covered in chapters about prehistoric times, then the book jumps to contemporary Native American cooking which gets one paragraph! What happened to Navajo tacos? piki bread? pickle juice snow-cones, to be found at the Gallup flea market?
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