Talk:Cincinnati chili

I am reading [https://www.routledge.com/Food-and-Culture-A-Reader/Julier/p/book/9781138930582? Food and Culture: A Reader]. On pages 389 and 390 [https://www.history.utoronto.ca/people/directories/all-faculty/jeffrey-pilcher Jeffrey Pilcher] is writing some material that I believe may be relevant to contextualize Cincinatti chili, although I'm not sure how best to integrate it. I'll leave it below.

Pilcher writes that at the end of the 20th century, Mexican food in America was considered delicious but unhygienic (both because of dirt contamination and because it was made by Mexican women{{snd}}contamination being "gastrointestinal and racial"). Pilcher says these attributes created business opportunities for non-Mexicans, and as a result chilli spread across America, forming localized variants, of which Cincinatti chili was "the most distinctive local version". Others included chili mac in Memphis and coneys in Ohio and Michigan. With this spread, chili became understood as created by chuckwagon cooks rather than Mexican women.

It can be cited as: {{Cite book |last=Pilcher |first=Jeffrey M |title=Food and Culture: A Reader |publisher=Routledge |year=2019 |isbn=978-1-138-93057-5 |editor-last=Counihan |editor-first=Carole |edition=4th |location=New York & Oxford |pages=389–390 |chapter="Old Stock" Tamales and Migrant Tacos: Taste, Authenticity, and the Naturalization of Mexican Food |editor-last2=Van Esterik |editor-first2=Penny |editor-last3=Julier |editor-first3=Alice P}}

Rollinginhisgrave (talk | contributions) 12:23, 10 April 2025 (UTC)