The public health, private enterprise, and meat in Mexico City, 1890-1917Pilcher, Jeffrey M.1965-creatortextbibliographyxxuAlbuquerque (Nuevo México, Estados Unidos)University of New Mexico Press2006monographicengx, 245 páginas ilustraciones, mapas"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.Introduction : the original "fresh Mex" -- Ch. 1. The butcher trades -- Ch. 2. The Porfirian jungle -- Ch. 3. The Terrazas trust -- Ch. 4. The Popo challenge -- Ch. 5. The sausage rebellion -- Conclusion : fajitas on the Zocalo.specializedJeffrey M. PilcherIncluye referencias bibliográficas e índicesTexto en inglés Geschichte 1890-1917 81935 Industria de la carneMexicoHistoriaIndustria de la carneAspectos jurídicosMexicoCultura popularPolítica públicaHistoriaWA 11 DM4Pilcher, Jeffrey M., 1965-Albuquerque : University of New Mexico Press, 2006(OCoLC)651965436082633796197808263379622005022340CO-BoUCM16111720211210144737.0ocm61228681 spa