[Sca-cooks] History of the "stew" that is Chili
johnnae at mac.com
Tue Mar 22 12:19:58 PDT 2011
There's this information from Sharon Hudgins "Chili" The Oxford
Encyclopedia of Food and Drink in America.
The city first associated with chili was San Antonio, Texas, where the
cooking of a chili-like dish was documented in the 1820s. By the 1880s
Mexican women dressed in embroidered peasant blouses and full skirts
were selling homemade chili, tamales, enchiladas, and beans from
individual stands set up around San Antonio's Military Plaza, a
bustling, open-air municipal market in the heart of the city. A
colorful part of San Antonio's history, these vendors, known as “chili
queens,” continued selling their spicy foods on the streets until
1943, when public health regulations finally forced them out of
business, putting an end to one of the city's culinary traditions.
This echos what Huette wrote about in her post. Tolbert's book A Book
of Red which was mentioned by Master A. is one of the sources for the
information in this article.
Sharon Hudgins wrote an article titled “Red Dust: Powdered Chiles and
Chili Powder.” In Spicing Up the Palate: Studies of Flavourings—
Ancient and Modern, Oxford Symposium on Food and Cookery which I'll
also look at.
> From: lilinah
> Anyone know the history of chili, the American dish of beans and/or
> meat, tomatoes, chili pepper, etc.? snipped
> So, is there a chili equivalent early on, before New World beans
> made it to northern and eastern Europe?
> -- Ellen
> on the cusp of Oakland-Emeryville-Berkeley
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