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Perhaps no other industrial technology changed the course of Mexican history in the United States--and Mexico--than did the coming of the railroads. Tens of thousands of Mexicans worked for the railroads in the United States, especially in the Southwest and Midwest. Construction crews soon became railroad workers proper, along with maintenance crews later. Extensive Mexican American settlements appeared throughout the lower and upper Midwest as the result of the railroad. The substantial Mexican American populations in these regions today are largely attributable to 19th- and 20th-century railroad work. Only agricultural work surpassed railroad work in terms of employment of Mexicans. The full history of Mexican American railroad labor and settlement in the United States had not been told, however, until Jeffrey Marcos Garcílazo's groundbreaking research in Traqueros. Garcílazo mined numerous archives and other sources to provide the first and only comprehensive history of Mexican railroad workers across the United States, with particular attention to the Midwest. He first explores the origins and process of Mexican labor recruitment and immigration and then describes the areas of work performed. He reconstructs the workers' daily lives and explores not only what the workers did on the job but also what they did at home and how they accommodated and/or resisted Americanization. Boxcar communities, strike organizations, and "traquero culture" finally receive historical acknowledgment. Integral to his study is the importance of family settlement in shaping working class communities and consciousness throughout the Midwest.
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A brilliant and surprising account of the coming of the American Civil War, showing the crucial role of slaves who escaped to Mexico. The Underground Railroad to the North promised salvation to many American slaves before the Civil War. But thousands of people in the south-central United States escaped slavery not by heading north but by crossing the southern border into Mexico, where slavery was abolished in 1837. In South to Freedom, historianAlice L. Baumgartner tells the story of why Mexico abolished slavery and how its increasingly radical antislavery policies fueled the sectional crisis in the United States. Southerners hoped that annexing Texas and invading Mexico in the 1840s would stop runaways and secure slavery's future. Instead, the seizure of Alta California and Nuevo México upset the delicate political balance between free and slave states. This is a revelatory and essential new perspective on antebellum America and the causes of the Civil War.
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Excerpt from Facts and Figures About Mexico and Her Great Railroad: The Mexican Central HE primary purpose of this book is to fur nish answers to. Many of the letters which have come to the Bureau of Information, inquiring about opportunities for investment and for settlement in Mexico. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The innovative chef and culinary trend-setter named one of Time’s 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. IACP AWARD FINALIST • ART OF EATING PRIZE LONGLIST • NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times • Bon Appétit • San Francisco Chronicle • Chicago Tribune Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook—from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta—and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.