🌮🍮🌽 Celebrate Hispanic Heritage Month with MOFAD

Hungry to learn more about Hispanic and Latinx food culture in America?

Programs Exhibitions Donate Shop Celebrating National Hispanic & Latinx Heritage Month   This month, MOFAD is celebrating the contributions and influence of Hispanic and Latinx Americans to the history, culture, and, most importantly in our opinion, the food and drink of the United States.   From September 15 to October 15, the United States celebrates National Hispanic Heritage Month, which honors the cultures and contributions of both Hispanic and Latinx Americans past and present. A rather broad term, Hispanic and Latinx heritage encompasses all American citizens whose ancestors came from Spain, Mexico, the Caribbean, and Central and South America. According to The Library of Congress, the observation started in 1968 as Hispanic Heritage Week under President Lyndon Johnson and was expanded by President Ronald Reagan in 1988 to cover a 30-day period starting on September 15 and ending on October 15. It was enacted into law on August 17, 1988, on the approval of Public Law 100-402.   "The day of September 15 is significant because it is the anniversary of independence for Latin American countries Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. In addition, Mexico and Chile celebrate their independence days on September 16 and September 18, respectively."   Join us in celebration this Hispanic and Latinx Heritage Month by watching one of our past programs featuring Hispanic and Latinx chefs and food experts, explore one of our MOFAD x Eater digital city guides, and read one of our favorite articles on Latinx cuisine and culture.   PHOTOGRAPH: Outside El Milagro on 26th Street in Pilsen. Photo by Christopher Dilts for MOFAD x Eater City Guides. Take a virtual tour of Chicago's Mexican-American communities with MOFADCITY:   MOFAD City is a multimedia collaboration between Eater and the Museum of Food and Drink (MOFAD) that tells the stories of food cultures in neighborhoods around the country. The project's goal is to promote appreciation of immigrant food traditions and to inspire thoughtful discussion around the meaning of American cuisine.   More than a thousand miles from the border, Chicago has more Mexican immigrants than any U.S. city other than Los Angeles. Migrants from across Mexico have brought their culture, traditions, and renowned cuisine to the community established in the neighborhoods of Pilsen and Little Village, on Chicago's South Side. This is a guide to some of the restaurants and shops carrying on the food traditions of the states of Jalisco, Nuevo Leon, Morelos, Michoacan, and San Luis Potosi — from tangy mole sauce and spicy menudo soup torefreshing mangonadas and home-style tamales.   Watch the video, read the history, listen to the voices of local business owners, and plan your visit to Pilsen and Little Village, a vibrant center of Mexican culture in the heart of Chicago. MORE MOFAD PROGRAMS CELEBRATING LATINX HERITAGE It's Not a Puerto Rican Cookbook with Illyanna Maisonet and Eric Kim   What can you expect to see in a cookbook from the country's first Puerto Rican food columnist? Not just Puerto Rican food. In Diasporican: A Puerto Rican Cookbook Illyanna Maisonet writes, "This book is for the Diasporicans— the 5.5 million people living Stateside who continue to cook the food of our homeland. This is for the tribe of Ni De Aquí, Ni De Allá ("not from here, not from there.") Eating NAFTA: Food Justice, Policy, and the Cuisine of Mexico   While NAFTA has provided Americans with nearly unlimited access to ingredients like avocados grown south of the border, the rise in accessibility coincides with a growing scarcity of the very same foods for people in Mexico.   Alyshia Gálvez, author of Eating Nafta is joined by Irwin Sanchez, founder of Tlaxcal Kitchen; Dr. Miriam Bertran, coordinator of the food and culture program at Metropolitan University in Xochimilco, Mexico; Teresa Mares, author of "Life on the Other Border: Farmworkers and Food Justice in Vermont;" and Paloma Martinez-Cruz, associate professor of Latinx Cultural Studies at The Ohio State University, and author of "Food Fight! Millennial Mestizaje Meets the Culinary Marketplace." From Masa to Mesa with Jorge Gaviria and Alicia Kennedy   Join food writer Alicia Kennedy in conversation with Jorge Gaviria, founder of Masienda and author of the new book MASA: Techniques, Recipes, and Reflections on a Timeless Staple, for a virtual discussion about masa — the dough made of stone-ground nixtamalized corn that is the foundation of Mesoamerican cuisine. The conversation will touch on masa's ability to transcend borders and connect cultures, and also explore notions of who certain foods or cuisines are for, and who gets to cook, eat, and express opinions around them. Find more programs on our YouTube channel! WATCH HERE What We're Consuming - Latinx Heritage edition - After Japanese laborers emigrated to Mexico in the nineteenth century, a culinary merger eventually resulted in nori stuffed with carne asada. Learn more about Mexican Sushi from José R. Ralat for  Texas Monthly.    A food anthropologist looks back at a middle school program that helped her students celebrate the wide range of tamales across the Latinx food diaspora. Unpack the role of the tamaleando with Keitlyn Alcántara for  Bitter Southerner.    Plant profile: Ilex paraguariensis, aka Yerba Mate. Learn more about the ecological and cultural implications of South America's indigenous caffeinated plant.     A restaurant in Brooklyn embraces its roots with an annual chile roast. Read all about it from Andrea Aliseda for Harpers Bazaar.   Try cooking up iconic Latino food dishes featuring diverse ingredients and cooking techniques that have influenced the United States' food culture for many years with this collection of recipes from the Smithsonian National Museum of the American Latino.  View this email in your browser You are receiving this email because of your relationship with Museum of Food and Drink. Please reconfirm your interest in receiving emails from us. 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Jamaican Diaspora Foodways in the US and Britain with Melissa Thompson and Jessica Harris

Programs Exhibitions Donate Shop FEATURED PROGRAM: MOTHERLAND: Jamaican Diaspora Foodways in the US and Britain  Wednesday, December 14 7:00-8:30pm ET In-person at Essex Market Teaching Kitchen   Join MOFAD at Essex Market for an evening with acclaimed food writer and chef Melissa Thompson and legendary culinary historian, Dr. Jessica Harris, as they take us on a journey to Jamaica with a conversation celebrating Thompson's new cookbook, Motherland.   Covering more than 500 years of history and influences, Motherland features in-depth research into the evolution of Jamaica's food. It charts the contribution of indigenous Jamaicans, the Taino. It follows the impact of colonization, and how the periods under Spanish and British rule left an indelible mark on the nation's gastronomy, without shying away from their brutality.   Dr. Harris and Thompson, who is based in London, will discuss the ways in which British -Jamaican and African foodways differ from US-Jamaican/African foodways and consider how the lived experience for Black British folks is different from that of African-Americans. According to Thompson, "there is a movement building in the UK that is almost taking its lead from the US, where Black people in food are building connections and community more now than ever before." It is that momentum that inspired her to write Motherland and explore the roots of Jamaican food.   Tickets include a cocktail made with Ten to One Caribbean Rum.   Copies of MOTHERLAND by Melissa Thompson are available from our partner bookstore, Kitchen Arts & Letters for purchase online with your ticket or separately at the event. If you order a book with your ticket, you will be able to retrieve it for signing at the event.   GET TICKETS UPCOMING PROGRAMS USING FUNGI TO RE-DESIGN THE URBAN FOOD CHAIN  Monday, December 12 7:00-9:00pm ET In-person at Makers' Studio at Chelsea Market Join us at Chelsea Market's Makers' Studio for an evening of mushroom education, food and music with multidisciplinary citizen scientist and founder of MycoSymbiotics, William Padilla-Brown, and renowned filmmaker and ethnobotanist, Anthony Basil Rodriguez.   Fungi and their mushrooms are the best teachers in showing us how we can turn waste into abundance. From foraging to composting, let's learn how we can redefine our urban food-chain.   After the talk, William, who is also a rapper, will treat audience members to a performance of his original music while guests can enjoy a tasting of mushroom empanadas made by our friends at Eat Offbeat with MycoSymbiotics Cordy Hot Sauce.   GET TICKETS FRUITING BODIES: Reclaiming the Asian Heritage and Culture of Mushrooms Thursday, December 15 7:00-8:00 pm ET Online Fruiting Bodies: An exploration of mushrooms through a decolonial lens is a three-part virtual series curated and moderated by journalist and writer Simran Sethi. In this three-part virtual series, MOFAD pulls back the veil on mushrooms, and looks at evolving perceptions of mushrooms for food, drink, and health.   Our second event with Forij Mushrooms lead mycologist and production manager Jennifer Dou will look at the Asian history and culture of mushrooms and how contemporary use in the Global North often erases Global South connections. GET TICKETS What We're Consuming Cutting-edge tech made the Netherlands a major exporter of food, reports the Washington Post.   For TASTE, the story of the tamale is still being written.   As part of their new 'HandsOn' series, Professor Krishnendu Ray has written about provocations of food for the Society of Cultural Anthropology.   In Ukraine, mushroom foraging in forests filled with mines is an act of resilience (NY Times).   Salon reports that Ben & Jerry's owner may launch ice cream made from lab-grown dairy.   The latest episode of America's Test Kitchen  Proof is all about food accidents (hear KC, our social media manager and newly minted PhD in food history, talk about the origins of corn flakes!)     This message was sent to theblacklist1.ananse@blogger.com by info@mofad.org 950 Fulton Street, PO Box 380857, Brooklyn, NY, 11238 Unsubscribe | Manage Subscription