02116cam a22003254a 4500001001300000003000900013005001700022008004100039010001700080020001500097020001800112035002000130040005900150041000800209060001400217100003100231245011700262260008700379300004300466504005300509505024400562520064000806546002201446648002501468650004501493650005701538650002101595650003601616776013801652ocm61228681 Co-BoUCM20211210144737.0161117s2006    xxuab  frb   s001 0 eng d  a  2005022340  a0826337961  a9780826337962  a(OCoLC)61228681  aCO-BoUCMbspacDeissy Garcia (modificó)dSaul Niño0 aeng10aWA 11 DM41 aPilcher, Jeffrey M.d1965-14aThe sausage rebellionbpublic health, private enterprise, and meat in Mexico City, 1890-1917cJeffrey M. Pilcher  aAlbuquerque (Nuevo México, Estados Unidos)bUniversity of New Mexico Pressc2006  ax, 245 páginasbilustraciones, mapas  aIncluye referencias bibliográficas e índices00tIntroduction : the original "fresh Mex" --gCh. 1.tThe butcher trades --gCh. 2.tThe Porfirian jungle --gCh. 3.tThe Terrazas trust --gCh. 4.tThe Popo challenge --gCh. 5.tThe sausage rebellion --tConclusion : fajitas on the Zocalo.1 a"Through a detailed examination of meat provisioning, this book illuminates the process of industrialization in the final two decades of the Porfirio Diaz dictatorship and the popular origins of the Revolution of 1910 in Mexico City. Archival sources from Mexico and the United States provide a unique perspective on high-level Porfirian negotiations with foreign investors. The book also examines revolutionary resistance, including strikes, industrial sabotage, and assassination attempts on the foreign managers. Unlike the meatpacking "Jungle" of Chicago, Mexican butchers succeeded in preserving their traditional craft."--Jacket.  aTexto en inglés 7aGeschichte 1890-1917 7aIndustria de la carne zMexicoxHistoria 7aIndustria de la carne xAspectos jurídicoszMexico 7aCultura popular  7aPolítica pública xHistoria08iOnline version:aPilcher, Jeffrey M., 1965-tSausage rebellion.dAlbuquerque : University of New Mexico Press, 2006w(OCoLC)651965436