Author Gregory McNamee explores the diverse cultures of Arizona’s culinary traditions as he discusses his book, Moveable Feasts: The History, Science, and Lore of Food.
The foods of Arizona speak to the many cultures that make up our state. Consider the taco, a staple of Mexican and Mexican American cooking and an old standby on an Arizonan’s plate. The corn in the tortilla comes from the Valley of Mexico, the cheese from Anatolia, the lettuce from Egypt, the onion from Syria, the pinto beans from central Mexico, the tomatoes and peppers from the Caribbean coast. Add chicken and you’ve journeyed to Indochina or beef from the steppes of Eurasia.
On the same plate you may find that Arizona invention, a chimichanga. The wheat from the chimichanga comes to you from what is now northern Iraq. Now, add rice, and you travel to East China; add olives, and the eastern Mediterranean comes into view.
The most savory and heart-warming traditions of Arizona take us on a culinary odyssey that pulls from native and non-native cultures alike. Join Gregory McNamee, the author of Moveable Feasts: The History, Science, and Lore of Food and many other books, in exploring these many traditions.
12PM & 2PM
Event Category: Presentations
Event Tags: Arizona, food, free, Mexico, presentation