Jeffrey M Pilcher
Biographic Data
| ID | 143093 |
|---|---|
| NAME | Jeffrey M Pilcher |
| GIVEN NAMES | Jeffrey M |
| FAMILY NAME | Pilcher |
| SIGNATURE | PILCHER J M |
| AFFILIATIONS | History, University of Minnesota |
| VERIFIED | No |
| TOTAL WORKS | 33 |
| TOTAL CITATIONS | 52 |
| AUTHOR COUNT | 31 |
| EDITOR COUNT | 2 |
| FIRST PUBLICATION YEAR | 1996 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 4 |
The Globalization of Guinness: Marketing Taste, Transferring Technology
Brewed in 50 countries and consumed in 150, Guinness Stout has become a global commodity. Although associated with Irish pubs and diasporic populations, it has also become popular in former British colonies of Africa and Southeast Asia. This article adopts a mobility studies perspective to show how Guinness built its global appeal, first through trade and settlement in the British empire during the nineteenth and early twentieth centuries, and su…
Global Migrants Foodways
Volume 2 of The Cambridge History of Global Migrations presents an authoritative overview of the various continuities and changes in migration and globalization from the 1800s to the present day. Despite revolutionary changes in communication technologies, the growing accessibility of long-distance travel, and globalization across major economies, the rise of nation-states empowered immigration regulation and bureaucratic capacities for enforceme…
From Panocha to Fudge
Although the origins of the popular candy called fudge have been traced to American industrial processed foods of the 1880s, an early version known as panochita de leche was made in eighteenth-century Mexico using only rustic brown sugar and milk. The authors of this article combined the methodologies of physical chemistry and food history to examine the development of this dish using the science of sugar refining as well as manuscript and publis…
Recreating Colonial Mexican Fudge
The kitchen laboratory has not yet replaced field work and the written archive as sites for Food Studies research, but recreating historical recipes has gained growing recognition for its value in understanding the materiality and taste of foods from the past. Already in the early twentieth century, the Vassar College historian Lucy Maynard Salmon brought cookbooks and kitchen utensils into her seminars—to sneers from her male colleagues. Barbara…
Imperial Hops: Beer in the Age of Empire
The global spread of lager beers such as Heineken, Budweiser, Sapporo and Corona offers a seemingly classic case of cultural imperialism displacing local beverages including Japanese sake, Bolivian chicha, and African sorghum beer. Empire indeed launched beer to global status, beginning with British brewers shipping ale and porter to provision imperial agents around the world, although by the turn of the twentieth century, the crisp, clean taste …
Meat Makes People Powerful: A Global History of the Modern Era. By Wilson J. Warren
The past hundred and fifty years have been an age of mass meat consumption that is unrivaled in human history. Although some earlier hunter-gatherers and nomadic-pastoralists ate as much meat as the average western consumer, they were invariably small in numbers. Among populous agrarian societies, regular access to meat had always been limited to a tiny elite. This carnivorous diet has been made possible for the industrial working classes of the …
Introduction: Between Cosmopolitanism and Localism
With this issue, Global Food History completes five years as the first scholarly journal dedicated to historical research not only on food around the world but also on how food has connected the wo
Teaching Food History: A Discussion Among Practitioners
This roundtable discussion examines pedagogical practices in the emerging field of food history. Participants shared their experiences in a wide variety of different institutional settings and considered the differences between a food history classroom and more traditional history courses. Topics included how best to teach the history of taste, chronological and temporal scales of analysis, and issues of social justice. Discussants also problemat…
Southern Provisions: The Creation and Revival of a Cuisine
Gergely Baics. Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860
Progressive reformers and historical researchers have documented the deep inequalities of nineteenth-century urbanization, including the relative lack of adequate housing, water, and sewage in New York City tenements, but, until recently, scholars largely neglected that other basic human need—access to food. In this important book, Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860, Gergely Baics develops digital t…
A Taste of Power: Food and American Identities
In just a few decades, American food history has been transformed from terra incognita to a well-mapped field, but, as Katharina Vester observes, significant gaps remain in our knowledge of food and the past. Using Foucauldian discourses of domination and resistance, she examines conflicting ideals of a national cuisine in the early republic, cookbooks written for men from the 1890s to the 1970s, and lesbian culinary literature from the past cent…
Preface: Culinary Infrastructure
Culinary Infrastructure: How Facilities and Technologies Create Value and Meaning around Food
Culinary infrastructure comprises the diverse artifacts, organizations, and media that mobilize food or that organize and convey knowledge about food, thereby facilitating production and consumption, but without having those transformations as a direct goal. This infrastructure includes both material components (such as transportation and sewage networks, marketplaces and ports, refrigeration, and communication technologies) and immaterial or emb…
Creating a common table in twentieth-century Argentina: Doña Petrona, women, and food
The Embodied Imagination in Recent Writings on Food History
Journal Article The Embodied Imagination in Recent Writings on Food History Get access Jeffrey M. Pilcher Jeffrey M. Pilcher Jeffrey M. Pilcher is Professor of Food History at the University of Toronto, the first such dedicated position in a North American university. His books include Planet Taco: A Global History of Mexican Food (Oxford University Press, 2012), Food in World History (Routledge, 2006), and ¡Que vivan los tamales! Food and the Ma…
The Whole Enchilada: A Full Plate of Food History
Having begun my career as a cultural historian of Mexico at a time when food history was scarcely recognized as a legitimate subject of scholarship, I welcome Matt Garcia's avowedly outsider views on the state of the field that I now call home.I first encountered Mexican food at the age of eighteen, and by pursuing it with the zeal of a religious convert, I noticed connections between food and society that may have been taken for granted by many …
Food History: Critical and Primary Sources: Origins
Food History: Critical and Primary Sources is an indispensable four-volume reference collection which focuses on the widest possible span of food in human history, to provide a comprehensive survey of problems and methods in the field of food history. Bringing together over 80 high-quality essays drawn from journal articles, book chapters, excerpts and historical documents and supported by introductory essays and a wealth of contextual material, …
The Food Industries of Europe in the Nineteenth and Twentieth Centuries
"Old Stock" Tamales and Migrant Tacos: Taste, Authenticity, and the Naturalization of Mexican Food
This article uses food to examine the process of immigrant naturalization in the United States. It compares the experiences of Hispanic residents of the Southwest during the nineteenth century with that of Mexican migrants to the New York City in the late twentieth century. It shows how successive generations of new immigrants have used food to think in new ways about what it means to be legitimately American. It concludes that foods do not simpl…
Cultural Histories of Food
Because of its essential role in human life, food has been a part of historical narratives since antiquity. As the proper subject of professional inquiry, however, food gained recognition only in the 1990s with the advent of the so-called new cultural history. Whereas the disciplinary hegemony of culture has begun to fragment and decline, the field of food history continues to grow significantly. Therefore, it is only fitting to reflect on the hi…
The Oxford handbook of food history
Eating à la Criolla: Global and Local Foods in Argentina, Cuba, and Mexico
This essay examines the changing meanings of local and global foods in Argentina, Cuba, and Mexico. Nineteenth-century Latin America is often viewed as a period of liberal ascendancy when imported goods were highly valued, while on the contrary, the twentieth century is seen as a time of populist nationalism that embraced local culture and, at least until the neoliberal era, rejected European and North American imports. Nevertheless, liberals sou…
Eating in Class
In May to July 2010, food historians from across the world gathered virtually to share experiences of teaching food history. The complete, unedited version of our conversation will remain available for public view at www.groups.google.ca/group/rhr-radical-foodways. We encourage Radical History Review readers, students and teachers alike, to continue these discussions online.While food historians can and do make claims that food, like other curric…
"Chili Queens" and Checkered Tablecloths
This article examines the modernization of food retailing and the governance of urban space through a connected comparison of southern Italian migrants to New York City and Mexicans living in San Antonio, Texas. Street foods were common and restaurants scarce in the regions of Mexico and of southern Italy that either sent large numbers of migrants to the United States or were incorporated into its national territory. We ask why street foods becam…
Entries
Tamales or Timbales: Cuisine and the Formation of Mexican National Identity, 1821–1911
Mexican writers of the twentieth century have often imagined cuisine to be a symbol of their national identity, a mestizo blend of Native American and Spanish influences. Salvador Novo, for example, a member of the Academia Mexicana de la Lengua and official chronicler of Mexico City, traced the beginnings of mestizaje to the “happy encounter” between corn tortillas and pork sausage that produced the first taco. The most common culinary metaphor …
The Embodied Imagination in Recent Writings on Food History
Journal Article The Embodied Imagination in Recent Writings on Food History Get access Jeffrey M. Pilcher Jeffrey M. Pilcher Jeffrey M. Pilcher is Professor of Food History at the University of Toronto, the first such dedicated position in a North American university. His books include Planet Taco: A Global History of Mexican Food (Oxford University Press, 2012), Food in World History (Routledge, 2006), and ¡Que vivan los tamales! Food and the Ma…
Culinary Infrastructure: How Facilities and Technologies Create Value and Meaning around Food
Culinary infrastructure comprises the diverse artifacts, organizations, and media that mobilize food or that organize and convey knowledge about food, thereby facilitating production and consumption, but without having those transformations as a direct goal. This infrastructure includes both material components (such as transportation and sewage networks, marketplaces and ports, refrigeration, and communication technologies) and immaterial or emb…
Who Chased Out the "Chili Queens"? Gender, Race, and Urban Reform in San Antonio, Texas, 1880-1943
From time immemorial San Antonio was famed for its "chili queens." Then, in 1937, with an election coming on, Mayor Charles Kennon Quin conceived a sudden passion for civic reform. His city health officer announced that the chili stands were unsanitary (as if any germ could survive in a bath of salsa piquante) and his burly police ran them off the streets. 1 1. Green Peyton, San Antonio: City in the Sun (New York: McGraw-Hill, 1946), 144
Creating a common table in twentieth-century Argentina: Doña Petrona, women, and food
The Food Industries of Europe in the Nineteenth and Twentieth Centuries
"Chili Queens" and Checkered Tablecloths
This article examines the modernization of food retailing and the governance of urban space through a connected comparison of southern Italian migrants to New York City and Mexicans living in San Antonio, Texas. Street foods were common and restaurants scarce in the regions of Mexico and of southern Italy that either sent large numbers of migrants to the United States or were incorporated into its national territory. We ask why street foods becam…
Fajitas and the Failure of Refrigerated Meatpacking in Mexico: Consumer Culture and Porfirian Capitalism
Tourists who visit a Mexican market to observe a butcher at work will readily notice the difference between the material cultures of meat in Mexico and the United States. Instead of thick, neatly cut steaks, wrapped in clear plastic, they will find butterflied strips of meat, corresponding to no known part of a cow, sawed with ragged edges but remarkable thinness, and hung on hooks and rods. Thick slabs called suadero might be steak except for th…
Tamales or Timbales: Cuisine and the Formation of Mexican National Identity, 1821–1911
Mexican writers of the twentieth century have often imagined cuisine to be a symbol of their national identity, a mestizo blend of Native American and Spanish influences. Salvador Novo, for example, a member of the Academia Mexicana de la Lengua and official chronicler of Mexico City, traced the beginnings of mestizaje to the “happy encounter” between corn tortillas and pork sausage that produced the first taco. The most common culinary metaphor …
The Human Tradition in Mexico
Julio Moreno — Yankee Don't Go Home! Mexican Nationalism, American Business Culture, and the Shaping of Modern Mexico, 1920-1950
Left History features articles from a variety of theoretical approaches; these include feminist, marxist, and postmodernist deliberations on topics such as race, ethnicity, class, gender, sexuality, culture, the state, labour, the environment, theory, and method
The Human Tradition in Mexico
Chapter 1 Introduction, A Map of the System Part 2 I. Independent Spirits, 1750-1850 Chapter 3 Josefa Ordonez: The Scandalous Adventures of a Colonial Courtesan Chapter 4 Anahuac's Angry Apostle: Fray Servando Teresa de Mier Chapter 5 Lucas Balderas: Popular Leader and Patriot Part 6 II. Heirs of the Reforma, 1850-1910 Chapter 7 Agnes Salm-Salm: An American Princess in Maximilan's Mexico Chapter 8 Felipe Garcia and the Real Heroes of Guelatao Cha…
Fajitas and the Failure of Refrigerated Meatpacking in Mexico: Consumer Culture and Porfirian Capitalism
Tourists who visit a Mexican market to observe a butcher at work will readily notice the difference between the material cultures of meat in Mexico and the United States. Instead of thick, neatly cut steaks, wrapped in clear plastic, they will find butterflied strips of meat, corresponding to no known part of a cow, sawed with ragged edges but remarkable thinness, and hung on hooks and rods. Thick slabs called suadero might be steak except for th…
Historia de la Ciudad de México en los fines de siglo (XV-XX)
The end of a century is often a time of dire foreboding, and few cities have inspired more apocalyptic visions than Mexico/Tenochtitlan. Yet intimations of disaster also promise future rebirth, and the Mexican people have shown endless patience in raising their capital from the ashes of previous suns. Through both destruction and renewal, this splendid book chronicles the many compelling lives of Mexico City.This volume is the latest in a series …
Food: The History of Taste , edited by Paul Freedman
Who Chased Out the "Chili Queens"? Gender, Race, and Urban Reform in San Antonio, Texas, 1880-1943
From time immemorial San Antonio was famed for its "chili queens." Then, in 1937, with an election coming on, Mayor Charles Kennon Quin conceived a sudden passion for civic reform. His city health officer announced that the chili stands were unsanitary (as if any germ could survive in a bath of salsa piquante) and his burly police ran them off the streets. 1 1. Green Peyton, San Antonio: City in the Sun (New York: McGraw-Hill, 1946), 144
Entries
Eating in Class
In May to July 2010, food historians from across the world gathered virtually to share experiences of teaching food history. The complete, unedited version of our conversation will remain available for public view at www.groups.google.ca/group/rhr-radical-foodways. We encourage Radical History Review readers, students and teachers alike, to continue these discussions online.While food historians can and do make claims that food, like other curric…
"Chili Queens" and Checkered Tablecloths
This article examines the modernization of food retailing and the governance of urban space through a connected comparison of southern Italian migrants to New York City and Mexicans living in San Antonio, Texas. Street foods were common and restaurants scarce in the regions of Mexico and of southern Italy that either sent large numbers of migrants to the United States or were incorporated into its national territory. We ask why street foods becam…
Cultural Histories of Food
Because of its essential role in human life, food has been a part of historical narratives since antiquity. As the proper subject of professional inquiry, however, food gained recognition only in the 1990s with the advent of the so-called new cultural history. Whereas the disciplinary hegemony of culture has begun to fragment and decline, the field of food history continues to grow significantly. Therefore, it is only fitting to reflect on the hi…
The Oxford handbook of food history
Eating à la Criolla: Global and Local Foods in Argentina, Cuba, and Mexico
This essay examines the changing meanings of local and global foods in Argentina, Cuba, and Mexico. Nineteenth-century Latin America is often viewed as a period of liberal ascendancy when imported goods were highly valued, while on the contrary, the twentieth century is seen as a time of populist nationalism that embraced local culture and, at least until the neoliberal era, rejected European and North American imports. Nevertheless, liberals sou…
Food History: Critical and Primary Sources: Origins
Food History: Critical and Primary Sources is an indispensable four-volume reference collection which focuses on the widest possible span of food in human history, to provide a comprehensive survey of problems and methods in the field of food history. Bringing together over 80 high-quality essays drawn from journal articles, book chapters, excerpts and historical documents and supported by introductory essays and a wealth of contextual material, …
The Food Industries of Europe in the Nineteenth and Twentieth Centuries
"Old Stock" Tamales and Migrant Tacos: Taste, Authenticity, and the Naturalization of Mexican Food
This article uses food to examine the process of immigrant naturalization in the United States. It compares the experiences of Hispanic residents of the Southwest during the nineteenth century with that of Mexican migrants to the New York City in the late twentieth century. It shows how successive generations of new immigrants have used food to think in new ways about what it means to be legitimately American. It concludes that foods do not simpl…
Preface: Culinary Infrastructure
Culinary Infrastructure: How Facilities and Technologies Create Value and Meaning around Food
Culinary infrastructure comprises the diverse artifacts, organizations, and media that mobilize food or that organize and convey knowledge about food, thereby facilitating production and consumption, but without having those transformations as a direct goal. This infrastructure includes both material components (such as transportation and sewage networks, marketplaces and ports, refrigeration, and communication technologies) and immaterial or emb…
Creating a common table in twentieth-century Argentina: Doña Petrona, women, and food
The Embodied Imagination in Recent Writings on Food History
Journal Article The Embodied Imagination in Recent Writings on Food History Get access Jeffrey M. Pilcher Jeffrey M. Pilcher Jeffrey M. Pilcher is Professor of Food History at the University of Toronto, the first such dedicated position in a North American university. His books include Planet Taco: A Global History of Mexican Food (Oxford University Press, 2012), Food in World History (Routledge, 2006), and ¡Que vivan los tamales! Food and the Ma…
The Whole Enchilada: A Full Plate of Food History
Having begun my career as a cultural historian of Mexico at a time when food history was scarcely recognized as a legitimate subject of scholarship, I welcome Matt Garcia's avowedly outsider views on the state of the field that I now call home.I first encountered Mexican food at the age of eighteen, and by pursuing it with the zeal of a religious convert, I noticed connections between food and society that may have been taken for granted by many …
Teaching Food History: A Discussion Among Practitioners
This roundtable discussion examines pedagogical practices in the emerging field of food history. Participants shared their experiences in a wide variety of different institutional settings and considered the differences between a food history classroom and more traditional history courses. Topics included how best to teach the history of taste, chronological and temporal scales of analysis, and issues of social justice. Discussants also problemat…
Southern Provisions: The Creation and Revival of a Cuisine
Gergely Baics. Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860
Progressive reformers and historical researchers have documented the deep inequalities of nineteenth-century urbanization, including the relative lack of adequate housing, water, and sewage in New York City tenements, but, until recently, scholars largely neglected that other basic human need—access to food. In this important book, Feeding Gotham: The Political Economy and Geography of Food in New York, 1790–1860, Gergely Baics develops digital t…
Culinary Culture and Tourism (22 works) · Political science (20 works) · History (18 works) · Law (17 works) · Sociology (15 works) · Politics (9 works) · History (8 works) · Social science (8 works) · Anthropology (7 works) · Archaeology (7 works)