Divided Spirits: Tequila, Mezcal, and the Politics of Production (California Studies in Food and Culture)
In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroirthe taste of placehas become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a products authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexicos national spirits. Yet this book shows how the institutions that are supposed to guard the legacy of all Mexicans often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequencesfor the quality and taste of tequila and mezcal, and for communities throughout Mexicoare stark.
Divided Spirits suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.
The Mezcal Rush: Explorations in Agave Country
"A rich, inclusive portrait of one of the world's great drinks." Kirkus Reviews
Mezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high-end distillates, most small-batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions. As Granville Greene spends time with maestros mezcaleros, who distill their drinks using local agaves and production techniques honed through generations, mezcal becomes a spirit of contradictionsboth a liquid language celebrating village identity and craftsmanship, and a luxury export undergoing a gold-rush-style surge. The Mezcal Rush explores the complications that can arise when an artisanal product makes its way across borders.
- Counterpoint LLC
Tequila: A Natural and Cultural History
The drink is tequilamore properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In Tequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexico's tequila industry, and Gary Paul Nabhan, one of America's most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production.
Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave.
Today in Oaxaca it's not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old José Cuervo. Valenzuela-Zapata and Nabhan trace tequila's progress from its modest beginnings to one of the world's favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo and other distillers, and explain how the meteoric rise in tequila prices is due to an epidemicone they predicted would occurlinked to the industry's cultivation of just one type of agave.
The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquor's mystique, and this book will educate readers about the grades of tequila, from blanco to añejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. Tequila! A Natural and Cultural History will feed anyone's passion for the gift of the blue agave as it heightens their appreciation for its rich heritage.
- Used Book in Good Condition
The Tequila Lover's Guide to Mexico and Mezcal: Everything There Is to Know About Tequila and Mezcal, Including How to Get There
Santo Gordo: A Killing in Oaxaca (Santo Gordo Mysteries) (Volume 1)
Expat Robert Evans walks out of his neighborhood market chewing his breakfast churro. A convertible comes toward him, but two motos pull out from a side street and block the car. Two ski-masked gunmen dismount, shoot the driver, hop on their bikes, and scream the engines getting away.
Mexican Shot Glasses, Tequile Mexicano - Hand-painted in Mexico - Great for Tequila, Mezcal and Sangrita, 2 oz set of 2 - Tequilero Colonial White
Hand-painted by Mexican artisans. Each item is hand-painted individually, small differences in color from the picture shown are expected. Dimensions: 3.5 inches tall x 2 inches upper diameter. Each glass holds about 2 oz.
- Set of 2 authentic mexican shot glasses for a tequila, mezcal, sangrita or any liquor.
- Great for Mexican parties. Use it to serve tequila or Mezcal.
- Dimensions: 3.5 inches tall x 2 inches upper diameter. Each glass holds about 2 oz.
- Authentic Mexican ceramic shot glasses.
- Hand-painted by Mexican artisans. Each item is hand-painted individually, small differences in color from the picture shown are expected
Distilling Oaxaca: Mezcal
On the Plain of Snakes: A Mexican Journey
Paul Theroux has spent his life crisscrossing the globe in search of the histories and peoples that give life to the places they call home. Now, as immigration debates boil around the world, Theroux has set out to explore a country key to understanding our current discourse: Mexico. Just south of the Arizona border, in the desert region of Sonora, he finds a place brimming with charm, yet visibly marked by both the US Border Patrol looming to the north and mounting discord from within. With the same humanizing sensibility he employed in Deep South, Theroux stops to talk with residents, visits Zapotec mill workers in the highlands, and attends a Zapatista party meeting, communing with people of all stripes who remain south of the border even as their families brave the journey north.
From the writer praised for his curiosity and affection for humanity in all its forms (New York Times Book Review), On the Plain of Snakes is an exploration of a region in conflict.
Mexican Pride It's in My DNA I Love Mexico Gift Shirt
Mexican heritage and food lovers will enjoy this tshirt for fiesta or siesta! Get this Latin-themed tee for yourself or give it as a birthday, Christmas or holiday gift to family and friends who enjoy Cinco De Mayo!
- Weathered distressed design. Mexican heritage and food lovers will enjoy this tshirt for fiesta or siesta! Get this Latin-themed tee for yourself or give it as a birthday, Christmas or holiday gift to family and friends who enjoy Cinco De Mayo!
- Hispanic, Spanish, Mexican pride shirts, Mexican restaurant and food lover shirt, Pinata whacking shirt, Shirt for sombrero fans, Taco, burrito eating shirt, Beer, mezcal, tequila, margarita team drinking shirt, Cinco De Mayo fiesta, siesta party shirt
- This premium t-shirt is made of lightweight fine jersey fabric
- Fit: Slim (consider ordering a larger size for a looser fit)
Tequila: A Guide to Types, Flights, Cocktails, and Bites
The New Tequila
Tequila has come a long way since the days of salt, shot, lime, repeat. With tequila consumption on the rise, people are choosing tequila on more occasions, experimenting with new labels, and learning to appreciate the nuances of flavor. TEQUILA is an all-in-one reference for the top-shelf tequila connoisseur, with chapters on the history and lore of tequila, insight into how tequila is made, an exploration of the agave fields of Jalisco, and a drinkers guide to the four types of tequila: blanco, reposado, añejo, and extra añejo.
James Beard Awardwinning author and chef Joanne Weir takes tequila beyond the margarita (although she opens the book with the very best margarita recipe) to a wide range of drink and food recipes. TEQUILA features more than 35 cocktails from her own repertoire, as well as contributions from some of the top tequila bar-tenders in the country, including classics like the Sangrita and La Batanga and novel variations like the Cable Car No. 2 and the Surly Temple. Weir also presents more than 20 tequila-infused sides, mains, and desserts, from Gazpacho with Drunken Prawns to Bay Scallop Ceviche to Tequilamisu.
Join a new generation of aficionados for a celebration of the agave plants most spirited and fiery creation, along with new and innovative ways to appreciate tequila.
- Used Book in Good Condition
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