Tortillas, Tiswin & T-Bones: A Food History of the Southwest – Gregory McNamee – University of New Mexico Press – 256 pages – paperback – 9780826359049 – $24.95 – October 30, 2017 – ebook versions available.

According to the publisher, this book is an “entertaining history [of] the many ethnic and cultural traditions that have contributed to the food of the Southwest.” And while I do agree that the book’s style makes it a relatively compelling and easy book to read, I think its author, Greg McNamee, is trying to do much more than entertain. McNamee uses food and cooking as a lens to understanding culture, yes, but also to pinpointing the issues that face us in America as we try to grapple with climate change, to live reasonably and sustainably on the earth, and to work together with our fellow humans. There is no heavy handedness to his approach, but he never lets us forget the driving themes of his work, and his perspective.

McNamee starts off by going back to the earliest periods when humans arrived in the Americas, and takes us through the beginning of agriculture in Mesoamerica, and the ancient trade networks that evolved to connect peoples of the coasts, plains, and mountains. From there, he takes us through the various areas that comprise the loosely labelled southwestern region of America, up through the present day’s fusion of cultures and foodways from so many different areas that defines this cuisine now.

Covering just about everything edible in human cultures in what we consider to be the southwest region (which he defines a bit more broadly than most), from chili pepper and agave, to modern day cuisines that include Frito pie and other cross cultural inventions, McNamee traces a culinary journey through varieties of space and time, to get us where we are today and significantly, what the southwest and its food and people might look like in our emerging future.

Tortillas, Tiswin & T-Bones is indeed, a masterful work of accessible anthropology that was recognized as one of the 2017 Southwest Books of the Year. Since I love the southwest and its food, reading this book was a great pleasure for me.

Greg McNamee is a writer, journalist, editor, photographer, and publisher. He is the author or editor of forty books and more than five thousand periodical contributions. He operates Sonora Wordworks, an editorial and publishing service, and is also the publisher of Polytropos Press.

McNamee is a research associate at the Southwest Center of the University of Arizona, and a lecturer in U of A’s Economics Department of the Eller College of Management. Additionally, he teaches courses and gives talks on writing, publishing, journalism, media and technology, as well as cultural and environmental issues. He lives in southern Arizona. Learn more about him and his work at his website.

It was a pleasure for me to get to speak with Greg, who is a great storyteller and conversationalist, and a I only wish we had been able to speak in person, and for a much longer period of time. And I was very pleased to learn how to pronounce “tiswin” too.

This book feels like sitting down to a dinner with Diana Kennedy and Jim Harrison, tequila in hand and great conversation going long into the night. It’s alive, a love story, a timeless journey. I absolutely loved reading it and will treasure Gregory McNamee’s words for a long time to come.

— Tracey Ryder, cofounder of Edible Communities and coauthor of Edible: A Celebration of Local Foods

Tortillas, Tiswin, and T-Bones sends the reader on a riveting adventure, tracking the origins of Southwestern ingredients and culture to reveal American history through food. McNamee’s prose is deft and authoritative, and this is a highly original, timely book.

—Kate Christensen, author of Blue Plate Special and How to Cook a Moose

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