The Sausage Rebellion: Public Health, Private Enterprise, And Meat In Mexico City, 18901917,New

The Sausage Rebellion: Public Health, Private Enterprise, And Meat In Mexico City, 18901917,New

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SKU: DADAX0826337961
Brand: University Of New Mexico Press
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One Of The Great Food Fads Of The 1980S, Fajitas, Brought Widespread Acclaim To Texmex 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 Angloamerican Steaks And Roasts, Which Were Aged To Tenderize The Meat. When Investors Sought To Import The Chicago Model Of Centralized Meatpacking And Refrigerated Railroad Distribution, These Cultural Preferences For Freshness Inspired Widespread Opposition By Mexican Butchers And Consumers Alike, Culminating In A Veritable 'Sausage Rebellion.'Through A Detailed Examination Of Meat Provisioning, This Book Illuminates The Process Of Industrialization In The Final Two Decades Of The Porfirio Daz Dictatorship And The Popular Origins Of The Revolution Of 1910 In Mexico City. Archival Sources From Mexico And The United States Provide A Unique Perspective On Highlevel Porfirian Negotiations With Foreign Investors. The Book Also Examines Revolutionary Resistance, Including Strikes, Industrial Sabotage, And Assassination Attempts On The Foreign Managers. Unlike The Meatpacking 'Jungle' Of Chicago, Mexican Butchers Succeeded In Preserving Their Traditional Craft.

⚠️ WARNING (California Proposition 65):

This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.

For more information, please visit www.P65Warnings.ca.gov.

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