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Coyotaje, Corruption, and Border Enforcement in "Ambos Nogales" in the 1930s
Laura D. Gutiérrez
In the 1930s, agents from Mexico's secret intelligence agency began to investigate reports of collusion between a Mexican coyote named Ramón Preciado, U.S. border agents, and U.S. government officials. Migrants and residents of Nogales, Sonora, accused the man of extorting migrants, sexually assaulting women, and reporting migrants to the Border Patrol. In turn, Border Patrol agents would deport those migrants who refused to pay bribes to Preciado. However, U.S. consular officials described him as a friend of the government, an advisor, and a trusted partner. This article uses this case to illustrate how corruption in migration agencies on both sides of the border allowed migrant smuggling to flourish as a profitable business in the twin border cities of Nogales, Sonora and Nogales, Arizona. Meanwhile, both U.S. officials and coyotes profited from the deportation of migrants, and the nascent Border Patrol used these inflated numbers to champion the success of its agents in guarding the border.
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Finding “hidden heroines”
Jennifer Helgren
This article explores girls' participation in 1976 American Revolution Bicentennial celebrations through their national organizations. Members of the Girl Scouts and the Camp Fire Girls were deeply involved in the nation's displays of civic pride. Girls' organizations linked their ordinary service projects to the Bicentennial and created new projects as they caught the national bandwagon. To some extent, these efforts emphasized unquestioning patriotism, but each organization, propelled by second-wave feminism and social history, also absorbed and advanced efforts to recover multiple perspectives. Girls' organizations became public history spaces and girls in them saw the understanding of and dissemination of history as an important part of female citizenship.
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Noodle Soup: Recipes, Techniques, Obsession
Ken Albala
Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup.
This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments. He lays out innovative techniques for mixing and matching bases and noodles with grains, vegetables, and other ingredients drawn from an international array of cuisines. In addition to recipes both cutting edge and classic, Albala describes new soup discoveries he created along the way. There's advice on utensils, cooking tools, and the oft-overlooked necessity of matching a soup to the proper bowl. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store.
Filled with more than seventy color photos and dozens of recipes, Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite.
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Beans: A History
Ken Albala
This is the story of the bean, the staple food cultivated by humans for over 10,000 years.
From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans.
Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface from author Ken Albala, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.
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Comendo na pós-modernidade: como o comprar, o cozinhar e o comer estão se transformando na Era Digital
Ken Albala
Considerações sobre o futuro da comida a partir das possibilidades abertas pela tecnologia digital são o tema deste artigo, baseado na Conferência de Abertura do historiador Ken Albala, proferida no VIII Encontro Nacional de Estudos do Consumo. Produção, comercialização e consumo de alimentos, além da prática culinária, são apresentados nos seus dilemas contemporâneos e repensados a luz das tendências dos últimos anos, sinalizando para o tipo de futuro que nos aguarda, em termos dos nossos hábitos alimentares.
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