The Food of Arizona: Many Cultures, Many Flavors

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, 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 Gregory McNamee, the author of Moveable Feasts: The History, Science, and Lore of Food, in exploring these many traditions. A slide show accompanies this talk and that the host organization must provide a laptop, projector, and remote.

Gregory McNamee is a writer, editor, photographer, and publisher. He is the author of forty books and of more than five 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. For more about him, visit his web page at www.gregorymcnamee.com.