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 Tortillas, Tiswin, and T-Bones: A Food History of the Southwest, in exploring these many traditions.
Gregory McNamee is a writer, editor, photographer, and publisher. He is the author of 40 books and more than 6,000 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, at the University of Arizona. For more about him, visit his web page at www.gregorymcnamee.com.