[Sca-cooks] OT- History of the "stew" that is Chili
mem at rialto.org
Tue Mar 22 12:35:10 PDT 2011
and Sandra Dallas wrote a really excellent mystery called Chili Queen
set in the 19th century southwest. i recommend it.
On 3/22/2011 1:19 PM, Johnna Holloway wrote:
> 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.
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