This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: ... viii mexican home life my little family occasionally accompanied me on tours to the out-stations, where we were always welcomed in the homes. We did not always sleep on the floor, as many do, but often on soft wool mattress beds between clean, white sheets, sometimes enclosed in mosquito netting. Nor did we usually eat on the floor, as some do; our table would be quite decent, although simply furnished. The corn tortillas, made as they are in some Mexican kitchens, white, delicately thin, toasted to a crisp, often with a puff, and served hot from the earthen griddle, are--well, we would take them most any day in preference to the best product of American ovens. Beef is--or was--abundant in that cattle country. No family was too poor to afford meat of some kind. The chili sauce, or red-pepper dressing, so commonly used with meats, we learned to enjoy, but partook of it cautiously. Pepper as a food is said to be anti-malarial, and this may explain the craving for highly seasoned dishes so common in hot countries. Pepper in one form or another is rarely absent from the Mexican bill of fare. When green and tender it is boiled and served like spinach. Hot? Yes, as fire to the unaccustomed mouth; yet in my tours, at tables where other food was scarce, I have had my plate heaped with it, and, though unadulterated, one is expected to swallow it calmly, and clean his dish with tearless eyes--as do his table mates. Chili con came--red pepper with meat; enchilados--tortillas with cheese and red-pepper paste made into sandwich rolls; rellenos--green peppers stuffed with hash or other delicacy--all these are favourite dishes. Many of our ordinary vegetables we found strangely uncommon in Chihuahua. We mjssed potatoes. They were in the Parral market, ..

“A benchmark publication . . . A meticulously documented work that provides an alternative interpretation and revisionist view of Mexican-Anglo relations.” –IMR (International Migration Review) Winner, Frederick Jackson Turner Award, Organization of American Historians American Historical Association, Pacific Branch Book Award Texas Institute of Letters Friends of The Dallas Public Library Award Texas Historical Commission T. R. Fehrenbach Award, Best Ethnic, Minority, and Women’s History Publication Here is a different kind of history, an interpretive history that outlines the connections between the past and the present while maintaining a focus on Mexican-Anglo relations. This book reconstructs a history of Mexican-Anglo relations in Texas “since the Alamo,” while asking this history some sociology questions about ethnicity, social change, and society itself. In one sense, it can be described as a southwestern history about nation building, economic development, and ethnic relations. In a more comparative manner, the history points to the familiar experience of conflict and accommodation between distinct societies and peoples throughout the world. Organized to describe the sequence of class orders and the corresponding change in Mexican-Anglo relations, it is divided into four periods, which are referred to as incorporation, reconstruction, segregation, and integration. “The success of this award-winning book is in its honesty, scholarly objectivity, and daring, in the sense that it debunks the old Texas nationalism that sought to create anti-Mexican attitudes both in Texas and the Greater Southwest.” —Colonial Latin American Historical Review “An outstanding contribution to U.S. Southwest studies, Chicano history, and race relations . . . A seminal book.” –Hispanic American Historical Review

Precolumbian art -- Viceregal art -- Nineteenth century art -- Twentieth century art.

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