Short Tails and Treats from Three Dog Bakery or Que Vivan Los Tamales

Short Tails and Treats from Three Dog Bakery: A Canine Compendium Full of Pawsitively Scrumptious Top-Secret Recipes, Anecdogs and Never-Before-Seen Photographs

Author: Dan Dy

This is the story of two guys (and three dogs) who teamed up to create the world's best dog biscuit. In the process, they created a howling national success story! The bakers have developed such creations as Pupcakes, Scottie Biscotti, Snicker Poodles, Great Danish, and Collie Flowers in the world's first bona fide (or bone-ified) dog bakery. Three Dog Bakery, located in Kansas City, Missouri, has been featured on the Today Show, the Oprah Winfrey Show and on CNN.

Interesting textbook: Human Resource Development Research Handbook or Icebreaker

Que Vivan Los Tamales!: Food and the Making of Mexican Identity

Author: Jeffrey M Pilcher

Connections between what people eat and who they are—between cuisine and identity—reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity.

The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.

Library Journal

This delightful approach to the history of Mexico examines how food has affected and mirrored the development of nationalism in the country. Pilcher (history, The Citadel) describes the early colonial conflict between the Mexican natives' consumption of corn and the European use of wheat. Tracing this conflict through the colonial period into the 20th century, he shows periodic attempts by Mexican elites and governmental officials to define Mexican culture and identity through a Europeanization of foods. That process essentially ended in the 1940s when the popular foods of the country were proclaimed to be the Mexican cuisine, resulting in a fusion of the two traditions. This well-written book highlights the interaction of the regional and national and the role of women in developing a national identity. Of interest to most academic libraries, it belongs in many public libraries as well.--Mark L. Grover, Brigham Young Univ., Provo, UT

Table of Contents:

	Preface
	Introduction	1
Ch. 1	The People of Corn: Native American Cuisine	7
Ch. 2	The Conquests of Wheat: Culinary Encounters in the Colonial Period	25
Ch. 3	Many Chefs in the National Kitchen: The Nineteenth Century	45
Ch. 4	The Tortilla Discourse: Nutrition and Nation Building	77
Ch. 5	Replacing the Aztec Blender: The Modernization of Popular Cuisine	99
Ch. 6	Apostles of the Enchilada: Postrevolutionary Nationalism	123
Ch. 7	Recipes for Patria: National Cuisines in Global Perspective	143
	Epilogue	163
	Notes	167
	Glossary	203
	Select Bibliography	207
	Index	227