Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.
The book is based on the two-volume Ethnic American Food Today: A Cultural Encyclopedia, which looked at the way ethnic groups in the US eat.
The book draws a surprisingly peaceful picture of American ethnic relations, in which "Americanized" foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids
Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives.
In other words, Japanese Americans, who constituted a major overseas market for Kikkoman soy sauce for many decades before 1957, are simultaneously likened to fake soy sauce and defined as ersatz Americans.
The only seasonings used are salt and oil, causing most Zambian food to be bland and oversalted. Cassava nshima (Bread) Cassava flour Water Uses the same general technique as described in the nshima recipe from Malawi.
A chronology, resource guide, selected bibliography, and illustrations complement the text.
Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry.
In this volume, 11 scholars explore the role of ethnic food in American culture, with a particular focus on women. They argue that ethnic cooking represents both a source of...
Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary.