Gregory McNamee
Gregory McNamee

What could be a more typical Arizona comfort food than a taco?  Gregory McNamee, author of the book “Moveable Feasts,” will look at the ingredients in the lowly taco as he examines Tucson’s relationships with foods in a lecture at the Arizona Senior Academy.

Why do we chose certain ingredients to cultivate, import and eat? Next Thursday (May 8), McNamee will talk about how our local culture is reflected in what we eat. His hour-long program, “The Food of Arizona” Many Cultures and Many Flavors,” begins at 3:30 p.m.

McNamee came to Tucson as an undergraduate and has stayed 40 years, launching a career that spans a wide variety of interests.  He has written or edited 35 books and published 5,000 periodical pieces.  Topics of his books range from a Yavapai tribal member to animal folklore to careers in renewable energy.

As a lecturer in the Department of Economics at the University of Arizona he currently teaches a class called “Communications in Economics.” He contributes to the “Encyclopedia Britannica” and ”The Bloomsbury Review”.

Along with food, topics as varied as nature, travel and economics are covered in McNamee’s essays and poems .“The Language of Hawks,” about a family of Harris’s hawks in his Tucson neighborhood, depicts his observations of the natural world in an urban setting. “A Haircut in Italy” comes from experiences in Europe. A poem, “Sarasvati in the New World” exclaims the disconnect we face when confronting an “obliterated past.”

His sojourn into the world of food was inspired by his wife, a local chef.

Submitted by Beverley Robertson, Academy Village Volunteer

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How Arizona Foods Reflect Our Culture: May 2014