Gastronomia Texana
Gastronomia Texana est ars coquinaria et convivalis Texiae, olim imperio Hispanico, deinde Mexico, breve temporis spatium libera civitas, hodie Civitatum Foederatarum una. Cibi potusque huius regionis in fontibus a saeculo XIX ineunte descripti sunt.
Bibliographia[recensere | fontem recensere]
- Fontes antiquiores
- c. 1842 : William Bollaert, commentaria (W. Eugene Hollon, Ruth Lapham Butler, edd., William Bollaert's Texas [Norman: University of Oklahoma, 1956] p. 218)
- Recentiora
- Gustavo Arellano, Taco USA: How Mexican Food Conquered America. Novi Eboraci: Scribner, 2012
- John G. Bourke, "The Folk-Foods of the Rio Grande Valley and of Northern Mexico" in Journal of American Folklore vol. 8 (1895) pp. 41-71
- Keith J. Guenther, "The Development of the Mexican-American Cuisine" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 262-285: vide pp. 273-279 apud Google Books)
- Link, Roach, and Sewell. Eats: A Folk History of Texas Foods. TCU Press (1992). ISBN 0-87565-035-X
- Gregory McNamee, Tortillas, Tiswin and T-bones: a food history of the southwest (Albuquerque: University of New Mexico Press, 2017) pp. 70-71, 151, 187
- Jeffrey M. Pilcher, Planet Taco: a global history of Mexican food (Novi Eboraci: Oxford University Press, 2012) pp. 66-67
- Jeffrey M. Pilcher, "Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the Historical Geography of Southwestern Cuisine" in Journal of the Southwest vol. 43 (2001) pp. 659–679
- Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne. Garden City Novi Eboraci: Doubleday, 1972; 1a ed.: 1966 Exemplar mutuabile
- Robb Walsh, The Tex-Mex Cookbook: A History in Recipes and Photos. Novi Eboraci: Broadway Books, 2004
- Marvin Charles Bendele, Food, Space, and Mobility: The Railroad, Chili Stands, and Chophouses in San Antonio and El Paso, 1870-1905 (dissertatio Universitatis Texanae, 2015)