Tex Mex Food

Food throughout history has adapted to the needs of an evolving population. Traditions have been upheld from generation to generation, but the passing of time has subjected these traditions to modernization. Just as any art, the culinary field is open to creative interpretation. Cultural anthropologist Richard Wilk stated, “All food is creative in some way; and grounded in the past in other ways (194).” Modern food is inspired by tradition, yet driven by the resources and ideas of the current period. To illustrate the meaning of Wilk’s statement, the development of Tex-Mex cuisine can be used as an example. Food writers Waverly Root and Richard de Rochemont describe the cuisine as “native foreign” in their book Eating in America
In 1896, Willie Gebhardt started Gebhardt’s Eagle Brand Chili Powder Company, which produced products such as pre-mixed spiced blends and canned chilis. The ease and consistent availability of Gebhardt’s products lead to instant success (“Chili Powder”). Processed foods ranging from canned soups to snack cakes have evolved out of the desire for convenience and the availability of modern technology. Anthropologist Sidney Mintz argues that processed foods have become so popular because they satisfy needs and real life demands. In relation to Wilk’s statement, the industrialization of food was driven by consumers’ need for traditional products to keep up with the modern demands of life. Dishes like green bean casserole could be quickly made with a can of mushroom soup and cake mix could be turned into a cake in under an hour. These foods of convenience are heavily scrutinized for being artificial, lacking of authenticity. Wilk goes on to explain that with the modernization of food, “compromises always have to be made because we just don’t live in the past any more
The rise of industrialized food allowed many to continue education or join the work force. Most notably, as women transitioned from housewives to valued members of the workforce, their schedules left little time for laboring in the kitchen. Laura Shapiro writes in the article “Do Women Like to Cook?” that “basic foods of every sort were available ready-made, and it was a foolish, old-fashioned housewife, according to the women’s magazines, who felt reluctant to take advantage of them.” Frozen dinners offer a safety net when there is no time to cook, and products like Cool Whip and Bisquick can be transformed into a quick glamorous dessert. Industrialized food does not seek to abandon tradition, but rather aims to cater to the demands of a hectic modern-day