Planet Taco: A Global History of Mexican Food – Jeffrey M. Pilcher – 2012
Planet Taco: A Global History of Mexican Food
Jeffrey M. Pilcher’s Planet Taco examines the surprisingly complex journey of Mexican cuisine from its pre-Columbian origins to its current status as a global phenomenon. The work details how ingredients, cooking techniques, and culinary traditions were transformed through contact with Spanish colonialism, the Mexican Revolution, and, crucially, the mass migration of Mexican and Mexican-American populations to the United States.
Historical / Cultural Context
Published in 2012, Planet Taco responds to a growing interest in the cultural impact of food and the complexities of globalization. Pilcher deliberately situates Mexican food within broader historical currents, illustrating how political events, economic forces, and social movements have shaped not just *what* Mexicans eat, but also *how* it is perceived and consumed, both within Mexico and internationally. The book challenges simplistic notions of authenticity, demonstrating that Mexican food is a continually evolving and hybridized creation. Pilcher’s approach resists a romanticized or static view of tradition, instead demonstrating how cultural exchange and adaptation are central to the history of the cuisine. The rise of “Tex-Mex” is not presented as a corruption, but as a distinct culinary form that arose from specific historical and social circumstances.
Who This Book Is For
Planet Taco is accessible to a broad readership, offering a compelling narrative for those interested in food history, cultural studies, and Mexican-American culture. While thoroughly researched and scholarly, the writing is engaging and avoids overly academic jargon. It will also be of interest to those seeking a deeper understanding of the social and political forces that have shaped contemporary foodways.
Further Reading
- Gustavo Arellano, Taco USA: How Mexican Food Conquered America (2012) – A journalistic account exploring the spread of Mexican food in the United States.
- Diane Kennedy, The Essential Cuisines of Mexico (2008) – A comprehensive exploration of regional Mexican cuisine, emphasizing traditional techniques and ingredients.
- Rachel Laudan, Cuisine and Empire (2013) – A broader study of the global exchange of food and its relationship to colonialism and empire.
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