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The article explores historiography and the history of food. Emphasis is given to the role of the embodied imagination in connecting food with sensory perceptions such as flavor, taste, and hunger. Other topics include the construction of social order and the purity of industrial processed food. The author discusses the works of historians such as Sidney Mintz, Donna Gabaccia, and Kolleen M. Guy.

The article discusses the food derived from the Mexican immigrant cooking in the U.S. from the mid 19th century through the early 21st century, including in regard to its acculturation and the authenticity and taste of tacos and tamales. An overview of Mexican residents in what is today the U.S. Southwestern States, including their relations with Anglo immigrants in the 19th century, is provided. An overview of Mexican street vendors in the U.S., including those referred to as "chili queens" by American journalists, is also provided.