Marriage in Elizabethan times was considered a necessity by both men and women.
Women who didn't marry were considered witches by their neighbors, and for lower class women, the only alternative was a life of servitude to wealthier families. While the husbands received the marriage portion from their wives, marriage allowed a woman to maintain a certain status even if she became a widow.
Elizabethan women had very little choice in husbands.
80-1) [1970s] "In the good old days, Texans went to "Mexican restaurants" and ate "Mexican food." Then in 1972, The Cuisines of Mexico, an influential cookbook by food authority Diana Kennedy, drew the line between authentic interior Mexican food and the "mixed plates" we ate at "so-called Mexican restaurants" in the United States.
Kennedy and her friends in the food community began referring to Americanized Mexican food as "Tex-Mex," a term previously used to describe anything that was half-Texan and half-Mexican.
Dictionaries and food history sources confirm the first print evidence of the term "Tex Mex" occured in the 1940s.
Linguists remind us words are often used for several years before they appear in print. "Tex-Mex food might be described as native foreign food, contradictory through that term may seem, It is native, for it does not exist elsewhere; it was born on this soil.
Marriage in Elizabethan times appeared to be similar to marriages of today, in that some of the traditions have remained constant; however, a closer look reveals many key differences.
For example, it was considered foolish to marry for love, and strangely enough, those who were of lower classes were more likely to have a choice in who they married.While Queen Elizabeth I favored the Protestant religion, her predecessor and sister Queen Mary I was a fervent Catholic who burned Protestants for their beliefs.This earned her the nickname of "Bloody Mary." All wedding ceremonies were held in the Queen's churches and were performed by a minister.Chili, which some condsider Texas's state dish, was unknown in Mexico and derived from the ample use of beef in Texan cooking."Refried beans" are a mistranslation of the Mexican dish frijoles refritos, which actually means well-fried beans...Tex Mex restaurants first surfaced ouside the southwest region in cities with large Mexican populations. Diana Kennedy, noted Mexican culinary expert, is credited for elevating this common food to trendy fare. But it is foreign in that its inspiration came from an alien cuisine; that it has never merged into the mainstream of American cooking and remains alive almost solely in the region where it originated..." ---Eating in America, Waverly Root & Richard de Rochemont [William Morrow: New York] 1976 (p. A combination of the words "Texan" and "Mexican," first printed in 1945, that refers to an adaptation of Mexican dishes by Texas cooks.