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Magda's Tortillas / Las Tortillas de Magda

Magda's Tortillas / Las Tortillas de Magda
A Book

by Becky Chavarría-Cháirez,Anne Vega

  • Publisher : Arte Publico Press
  • Release : 2000
  • Pages : 34
  • ISBN : 9781611920208
  • Language : En, Es, Fr & De
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Children's book. Bilingual edition. Latino/Latina Studies. A brightly illustrated story of little Magda, on whose seventh birthday learns the art of tortilla making from her grandmother.

Transnational Tortillas

Transnational Tortillas
Race, Gender, and Shop-Floor Politics in Mexico and the United States

by Carolina Bank Muñoz

  • Publisher : Cornell University Press
  • Release : 2011-03-15
  • Pages : 216
  • ISBN : 0801462134
  • Language : En, Es, Fr & De
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This book looks at the flip side of globalization: How does a company from the Global South behave differently when it also produces in the Global North? A Mexican tortilla company, "Tortimundo," has two production facilities within a hundred miles of each other, but on different sides of the U.S.-Mexico border. The workers at the two factories produce the same product with the same technology, but have significantly different work realities. This "global factory" gives Carolina Bank Muñoz an ideal opportunity to reveal how management regimes and company policy on each side of the border apply different strategies to exploit their respective workforces' vulnerabilities. The author's in-depth ethnographic fieldwork shows that the U.S. factory is characterized by an "immigration regime" and the Mexican factory by a "gender regime." In the California factory, managers use state policy and laws related to immigration status to pit documented and undocumented workers against each other. Undocumented workers are subject to harsher punishment, night-shift work, and lower pay. In the Baja California factory, managers sexually harass women—who make up most of the workforce—and create divisions between light- and dark-skinned women, forcing them to compete for managerial attention, which they understand equates with job security. In describing and analyzing the differences in working conditions between the two plants, Bank Muñoz provides important new insights into how, in a globalized economy, managerial strategies for labor control are determined by the interaction of state policies and labor market conditions with race, gender, and class at the point of production.

Tortillas: Wheat Flour and Corn Products

Tortillas: Wheat Flour and Corn Products
A Book

by LW Rooney,Sergio O Serna-Saldivar

  • Publisher : Elsevier
  • Release : 2015-01-01
  • Pages : 329
  • ISBN : 0128123680
  • Language : En, Es, Fr & De
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Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels Coverage Includes: A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips

Tortillas to the Rescue

Tortillas to the Rescue
Scrumptious Snacks, Mouth-Watering Meals and Delicious Desserts--All Made with the Amazing Tortilla

by Jessica Harlan

  • Publisher : Ulysses Press
  • Release : 2012-08-28
  • Pages : 180
  • ISBN : 1612431003
  • Language : En, Es, Fr & De
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Presents a collection of recipes using tortillas, including such dishes as Philly cheese steak tacos, spiced sausage lasagna, caviar-edamame nachos, and chococate-ricotta cannoli.

Tortillas

Tortillas
A Book

by Margarita González Jensen

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 16
  • ISBN : 9780590275583
  • Language : En, Es, Fr & De
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Tells of the many ways to enjoy tortillas.

Sameness in Diversity

Sameness in Diversity
Food and Globalization in Modern America

by Laresh Jayasanker

  • Publisher : University of California Press
  • Release : 2020-04-14
  • Pages : 288
  • ISBN : 0520343964
  • Language : En, Es, Fr & De
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Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market new foods; and transportation improvements have enabled food companies to bring those foods from afar. Yet, even as choices within stores have exploded, supermarket chains have consolidated. Throughout the food industry, fewer companies manage production and distribution, controlling what American consumers can access. Mining a wealth of menus, cookbooks, trade publications, interviews, and company records, Jayasanker explores Americans’ changing eating habits to shed light on the impact of immigration and globalization on American culture.

Tortillas, Beans, and M16s

Tortillas, Beans, and M16s
A Year with the Guerrillas in El Salvador

by Wendy Shaull

  • Publisher : Pluto Press (UK)
  • Release : 1990
  • Pages : 123
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Tortillas and Tomatoes

Tortillas and Tomatoes
Transmigrant Mexican Harvesters in Canada

by Tanya Basok

  • Publisher : McGill-Queen's Press - MQUP
  • Release : 2002
  • Pages : 168
  • ISBN : 9780773523876
  • Language : En, Es, Fr & De
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Based on interviews with Leamington greenhouse growers and migrant Mexican workers, Tanya Basok offers a timely analysis of why the Seasonal Agricultural Workers Program is needed. She argues that while Mexican workers do not necessarily constitute cheap labour for Canadian growers, they are vital for the survival of some agricultural sectors because they are always available for work, even on holidays and weekends, or when exhausted, sick, or injured. Basok exposes the mechanisms that make Mexican seasonal workers unfree and shows that the workers' virtual inability to refuse the employer's demand for their labour is related not only to economic need but to the rigid control exercised by the Mexican Ministry of Labour and Social Planning and Canadian growers over workers' participation in the Canadian guest worker program, as well as the paternalistic relationship between the Mexican harvesters and their Canadian employers.

Tortillas

Tortillas
120 Delicious and Mouth-Watering Tortilla Recipes

by Angie Wolters

  • Publisher : Createspace Independent Publishing Platform
  • Release : 2016-06-09
  • Pages : 192
  • ISBN : 9781533695697
  • Language : En, Es, Fr & De
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Tortillas serve as a source of dietary fiber a type of carbohydrate important to digestive function. Fiber fights constipation by adding bulk to your stool to help keep you regular. It also softens your stool so it's easier to pass. Dietary fiber also helps fight disease, including diabetes and heart disease, according to the Harvard School of Public Health. Women should consume 25 grams of fiber daily, and men require 38 grams, recommends Harvard. Consuming a 12-inch tortilla boosts your fiber intake by 2.7 grams. Select whole-grain tortillas over white tortillas to maximize your fiber consumption.The tortillas your base for all your yummy vegetable and meat fillings are conjured up in a multitude of ways, depending on your taste buds. Opt for the egg white coconut flour tortilla-or perhaps the interesting and textured Veg-Stocked Spanish Parsnip, Spinach, and Kale Tortilla. Alternately, don't reach for a tortilla at all-grab a head of romaine or iceberg and begin peeling. What's better than a light and crunchy lettuce wrap-surrounding the mushy interior of saut�ed onions and peppers and a bit of leftover steak.TASTY TORTILLAS, DELICIOUS POSSIBILITIESStuff, wrap, roll, bake, fry-there's no limit to what you can do with them. Tortillas Recipe goes way beyond the Mexican classics, showing you how to make dozens of tortilla creations.

Tortillas

Tortillas
A Book

by W. Park Kerr

  • Publisher : William Morrow & Company
  • Release : 1996
  • Pages : 64
  • ISBN : 9780688132521
  • Language : En, Es, Fr & De
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A collection of recipes ranging from Southwest Scrambled Egg Burritos to Classic West Texas Beef Fajitas also includes tips on purchasing tortillas amd preparing homemade tortilla chips

Tortillas for the Gods

Tortillas for the Gods
A Symbolic Analysis of Zinacanteco Rituals

by Evon Zartman Vogt

  • Publisher : Unknown Publisher
  • Release : 1993
  • Pages : 234
  • ISBN : 9780806125596
  • Language : En, Es, Fr & De
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Reprint of the Harvard University Press edition originally published in 1976 on the relationship between food and ceremony. Annotation copyright Book News, Inc. Portland, Or.

La Fiesta de Las Tortillas

La Fiesta de Las Tortillas
A Book

by Jorge Argueta

  • Publisher : Alfaguara Infantil
  • Release : 2006
  • Pages : 32
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The author, who remembers the fragrant dishes prepared at his family's restaurant in El Salvador, recounts a mystery from his childhood involving tortillas.

Tortillas

Tortillas
A Cultural History

by Paula E. Morton

  • Publisher : Unknown Publisher
  • Release : 2014-10-15
  • Pages : 157
  • ISBN : 9780826352149
  • Language : En, Es, Fr & De
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For centuries tortillas have been a staple of the Mexican diet, but today it crosses cultures and borders as a part of an international network of people, customs, and culinary traditions. A history of the tortilla from its roots in ancient Mesoamerica to the cross-cultural global tortilla; from the Mexican woman rolling the mano over the metate to grind corn to the enormous wheat tortillas made in northern Mexico to creations like the stuffed burrito. This first study of the tortilla's history, symbolism, and impact shows how the tortilla changed our understanding of home cooking, industrialized food, healthy cuisine, and the people who live across the border.

Tacos, Tortillas and Tostados

Tacos, Tortillas and Tostados
A Book

by Jane Butel

  • Publisher : Kampmann & Company
  • Release : 1982
  • Pages : 48
  • ISBN : 9780941034258
  • Language : En, Es, Fr & De
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Sensory and selected nutritive properties of corn-substituted tortillas

Sensory and selected nutritive properties of corn-substituted tortillas
A Book

by Alejandro Manuel Feria-Morales

  • Publisher : Unknown Publisher
  • Release : 1982
  • Pages : 344
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Burro's Tortillas

Burro's Tortillas
A Book

by Terri Fields

  • Publisher : Sylvan Dell Publishing
  • Release : 2007
  • Pages : 32
  • ISBN : 1934359181
  • Language : En, Es, Fr & De
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In a Southwestern retelling of "The Little Red Hen," Burro finds it difficult to get any help from his friends as he diligently works to turn corn into tortillas, in a text that includes a Spanish/English glossary and a simple recipe for making tortillas.

Everybody Eats Tortillas

Everybody Eats Tortillas
A Book

by Dolly Wiseman

  • Publisher : iUniverse
  • Release : 2006-08
  • Pages : 76
  • ISBN : 0595390013
  • Language : En, Es, Fr & De
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A collection of twenty-three recipes featuring tortillas and other flatbreads from all over the world.

Shelf Life Extension of Corn Tortillas

Shelf Life Extension of Corn Tortillas
A Book

by Rebecca J. Weber

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The tortilla segment of the Mexican food market in the United States is rapidly growing. Tortillas are being used in many different mainstream applications, including wraps, lasagna, pizza, and appetizers. In 2000, the tortilla market was a $4 billion industry and with more than 85 billion tortillas consumed in the United States alone. As Mexican food becomes more common in the American diet, consumers start to branch out into a more authentic presentation of Mexican food. This causes a shift in consumption from flour to corn tortillas. As the consumer demand for corn tortillas increases, food manufacturing companies are challenged with producing a tortilla that will retain its softness, pliability, foldability, and flavor while remaining safe for consumption over several months. Since tortillas have two modes of deterioration, mold and staling, there are several factors that need to be considered. Hurdle technology is employed to prevent mold growth. By adjusting water activity, pH, storage temperature, and addition of preservatives mold growth can be prevented for a period of several months. Retaining tortilla texture over time is much more complicated. Tortillas stale through a complicated process of starch retrogradation. During cooking, the starch granules gelatinize and amylose and amylopectin leech out of the granules. After the tortillas are baked, the starch immediately begins to retrograde. The amylose and amylopectin complex together form a matrix that stiffens the tortilla. Based on current research, the shelf life of a corn tortilla can be extended through a combination of CMC (0.5%), maltogenic amylase (1650 Activity Units), sorbitol (3%), glycerol (4%).

Eat More Tortillas

Eat More Tortillas
A Book

by Donna Kelly,Stephanie Ashcraft

  • Publisher : Gibbs Smith
  • Release : 2016-08-09
  • Pages : 130
  • ISBN : 1423644379
  • Language : En, Es, Fr & De
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Move over sliced bread; there’s a new fare in town. Tortillas are now an indisputable staple of the American diet. Expand your horizons beyond the humble quesadilla with the help of this funky new cookbook, Eat More Tortillas. Try Smoked Salmon Triangles, Sloppy Joe Tacos, Southwest Lasagna, Tortilla Cannolis . . . and the list goes on with 75 recipes for breakfasts, soups, salads, snacks, dinners, and desserts—each featuring the beloved tortilla. Whether you’re cooking a family meal, prepping for game day, snacking on the go, or navigating your first kitchen, this bargain cookbook will give anyone plenty of reasons to Eat More Tortillas. Donna Kelly grew up in southern Arizona. She has appeared on Martha Stewart’s Sirius radio show, Everyday Food, and writes for Apronstringsblog.com. She is the author of nine cookbooks including Quesadillas and Burritos. She lives in Utah. Stephanie Ashcraft has spent several years teaching classes on cooking as well as on saving time and money both in person and on television. Author of the first in Gibbs Smith’s best-selling “101 things” series, she has contributed to 12 additional books in the series as well as 200 Cake Mix Creations and 200 Salads. She lives in Salem, Utah with her husband and children.

May the Poor Always Have Bread

May the Poor Always Have Bread
A Book

by Tomas

  • Publisher : Unknown Publisher
  • Release : 1990
  • Pages : 92
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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