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612-822-4611
Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917

Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917

Paperback

Business GeneralTechnology & Engineering

ISBN10: 0826337961
ISBN13: 9780826337962
Publisher: University of New Mexico Press
Published: Apr 1 2006
Pages: 256
Weight: 0.88
Height: 0.66 Width: 6.36 Depth: 9.02
Language: English

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.

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