ISBN: 9780826337962

Short Title SAUSAGE REBELLION. Jeffrey M. Pilcher is associate professor of history at the University of Minnesota. Affiliation University of Minnesota, The Citadel in Charleston, South C… Plus…

Short Title SAUSAGE REBELLION. Jeffrey M. Pilcher is associate professor of history at the University of Minnesota. Affiliation University of Minnesota, The Citadel in Charleston, South Caroli The Citadel in Charleston, South Carolina, USA The Citadel in Charleston, South Carolina, USA The Citadel in Charleston, South Carolina, USA The Citadel in Charleston, South Carolina, USA. The Nile on eBay   FREE SHIPPING UK WIDE   The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 by Jeffrey M. Pilcher One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex 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 Anglo-American 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 high-level 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 &quot;Jungle&quot; of Chicago, Mexican butchers succeeded in preserving their traditional craft. FORMATPaperback LANGUAGEEnglish CONDITIONBrand New Publisher Description One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex 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 Anglo-American steaks and roasts, which were aged to tenderise the meat. When investors sought to import the Chicago model of centralised 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 industrialisation in the final two decades of the Porfirio Diaz 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 high-level 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. Flap This study of the Mexican meat industry's resistance to American processing methods illustrates one of the popular origins of the Revolution of 1910 and how Mexican butchers preserved their traditional craft. Author Biography Jeffrey M. Pilcher is associate professor of history at the University of Minnesota. He is also author of"Cantinflas and the Chaos of Mexican Modernity, The Human Tradition in Mexico", and "Food in World History". Table of Contents The Original ""Fresh Mex""; The Butcher Trades; The Porfirian Jungle; The Terrazas Trust; The Popo Challenge; The Sausage Rebellion; Fajitas on the Zocalo; Index. Details ISBN0826337961 Author Jeffrey M. Pilcher Short Title SAUSAGE REBELLION Publisher University of New Mexico Press Language English ISBN-10 0826337961 ISBN-13 9780826337962 Media Book Format Paperback DEWEY 338.176 Illustrations Yes Year 2006 Publication Date 2006-04-30 Imprint University of New Mexico Press Subtitle Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 Place of Publication Albuquerque, NM Country of Publication United States Birth 1965 Residence US Affiliation University of Minnesota, The Citadel in Charleston, South Caroli The Citadel in Charleston, South Carolina, USA The Citadel in Charleston, South Carolina, USA The Citadel in Charleston, South Carolina, USA The Citadel in Charleston, South Carolina, USA Pages 245 DOI 10.1604/9780826337962 AU Release Date 2006-04-01 NZ Release Date 2006-04-01 US Release Date 2006-04-01 UK Release Date 2006-04-01 We've got thisAt The Nile, if you're looking for it, we've got it.With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICYNo questions asked, 30 day returns! FREE DELIVERYNo matter where you are in the UK, delivery is free. SECURE PAYMENTPeace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:139105302; , Neu, Festpreisangebot, [LT: FixedPrice], ISBN-13: 9780826337962, EAN: 9780826337962, Publication Year: 2006, Type: Textbook, Format: Paperback, Language: English, Book Title: Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917, Topic: Local History, History, Business, Number of Pages: 244 Pages, University of New Mexico Press<

ISBN: 9780826337962

Sausage Rebellion. Short Title SAUSAGE REBELLION. It also examines revolutionary resistance, including strikes and assassination attempts on the foreign managers. Jeffrey M. Pilcher is as… Plus…

Sausage Rebellion. Short Title SAUSAGE REBELLION. It also examines revolutionary resistance, including strikes and assassination attempts on the foreign managers. Jeffrey M. Pilcher is associate professor of history at the University of Minnesota. The Nile on eBay   FREE SHIPPING UK WIDE   Sausage Rebellion by Jeffrey M. Pilcher Through a detailed examination of meat provisioning, this book highlights the process of industrialisation in the final two decades of the Porfirio Diaz dictatorship and the popular origins of the Revolution of 1910 in Mexico City. It also examines revolutionary resistance, including strikes and assassination attempts on the foreign managers. FORMATPaperback LANGUAGEEnglish CONDITIONBrand New Publisher Description One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex 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 Anglo-American steaks and roasts, which were aged to tenderise the meat. When investors sought to import the Chicago model of centralised 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 industrialisation in the final two decades of the Porfirio Diaz 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 high-level 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. Flap This study of the Mexican meat industry's resistance to American processing methods illustrates one of the popular origins of the Revolution of 1910 and how Mexican butchers preserved their traditional craft. Author Biography Jeffrey M. Pilcher is associate professor of history at the University of Minnesota. He is also author of Cantinflas and the Chaos of Mexican Modernity, The Human Tradition in Mexico, and Food in World History. Table of Contents The Original ""Fresh Mex""; The Butcher Trades; The Porfirian Jungle; The Terrazas Trust; The Popo Challenge; The Sausage Rebellion; Fajitas on the Zocalo; Index. Details ISBN0826337961 Author Jeffrey M. Pilcher Short Title SAUSAGE REBELLION Publisher University of New Mexico Press Language English ISBN-10 0826337961 ISBN-13 9780826337962 Media Book Format Paperback Year 2006 Imprint University of New Mexico Press Subtitle Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 Place of Publication Albuquerque, NM Country of Publication United States Birth 1965 Residence US Affiliation University of Minnesota, The Citadel in Charleston, South Caroli The Citadel in Charleston, South Carolina, USA The Citadel in Charleston, South Carolina, USA The Citadel in Charleston, South Carolina, USA The Citadel in Charleston, South Carolina, USA DOI 10.1604/9780826337962 AU Release Date 2006-04-01 NZ Release Date 2006-04-01 UK Release Date 2006-04-01 Pages 244 Publication Date 2006-05-30 DEWEY 338.176009725309041 Illustrations b/w illus & maps Audience General US Release Date 2006-05-30 We've got thisAt The Nile, if you're looking for it, we've got it.With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICYNo questions asked, 30 day returns! FREE DELIVERYNo matter where you are in the UK, delivery is free. SECURE PAYMENTPeace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:139105302; , Neu, Festpreisangebot, [LT: FixedPrice], Artikelzustand: Neu, ISBN-13: 9780826337962, EAN: 9780826337962, Publication Year: 2006, Type: Textbook, Format: Paperback, Language: English, Book Title: Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917, Topic: Local History, History, Business, Number of Pages: 244 Pages, University of New Mexico Press<

2006, ISBN: 0826337961

[EAN: 9780826337962], Neubuch, [PU: University Of New Mexico Press], HISTORY / LATIN AMERICA MEXICO, nach der Bestellung gedruckt Neuware - Printed after ordering - One of the great food … Plus…

[EAN: 9780826337962], Neubuch, [PU: University Of New Mexico Press], HISTORY / LATIN AMERICA MEXICO, nach der Bestellung gedruckt Neuware - Printed after ordering - One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex 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 Anglo-American 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 Díaz 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 high-level 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. 256 pp. Englisch, Books<

2006, ISBN: 0826337961

[EAN: 9780826337962], Neubuch, [PU: University Of New Mexico Press], HISTORY / LATIN AMERICA MEXICO, nach der Bestellung gedruckt Neuware -One of the great food fads of the 1980s, fajitas… Plus…

[EAN: 9780826337962], Neubuch, [PU: University Of New Mexico Press], HISTORY / LATIN AMERICA MEXICO, nach der Bestellung gedruckt Neuware -One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex 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 Anglo-American 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 Díaz 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 high-level 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. 256 pp. Englisch, Books<

ISBN: 9780826337962

One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex restaurants, but this novelty was simply the traditional Mexican method of preparing beef. Hispanic… Plus…

One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex 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 Anglo-American 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 Díaz 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 high-level 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. New Textbooks>Trade Paperback>World History>The Americas>Mexico Hist, University of New Mexico Press Core >1 >T<