Food History of the Southwest with Gregory McNamee

This program is part of KICK IN for Anza at Canoa Ranch, a grant project funded in part by Arizona Humnanities. Click here for more information and full schedule.

Consider the taco, that favorite treat, a staple of Mexican and Mexican American cooking and an old standby on an Arizonan’s plate. The corn in the tortilla comes from Mexico, the cheese from the Sahara, the lettuce from Egypt, the onion from Syria, the tomatoes from South America, the chicken from Indochina, and the beef from the steppes of Eurasia. The foods of Arizona speak to the many cultures, native and newcomer, that make up our state. Join McNamee in exploring these many delicious traditions.

Gregory McNamee is a writer, editor, photographer, and publisher. He is the author of thirty-six books and of more than four thousand articles and other publications. He is a contributing editor to the Encyclopædia Britannica, a research fellow at the Southwest Center of the University of Arizona, and a lecturer in the Eller School of Management, also at the University of Arizona.