[Sca-cooks] OT- History of the "stew" that is Chili

Mem Morman 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.
> Johnnae

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