We Are What We Eat

We Are What We Eat
Author: Donna R. Gabaccia
Publisher: Harvard University Press
Total Pages: 289
Release: 2009-07-01
Genre: Social Science
ISBN: 0674037448

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Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits—and thus, the make-up and direction of the American cultural mainstream—is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon—and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors’ foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. 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. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans’ multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.

Ethnic American Food Today

Ethnic American Food Today
Author: Lucy M. Long
Publisher: Rowman & Littlefield
Total Pages: 741
Release: 2015-07-17
Genre: Cooking
ISBN: 1442227311

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Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.

Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods
Author: V. Prakash
Publisher: Academic Press
Total Pages: 538
Release: 2015-11-25
Genre: Technology & Engineering
ISBN: 012800620X

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Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

The Ethnic Restaurateur

The Ethnic Restaurateur
Author: Krishnendu Ray
Publisher: Bloomsbury Publishing
Total Pages: 265
Release: 2016-02-11
Genre: Social Science
ISBN: 0857858378

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Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.

Eating Ethnic

Eating Ethnic
Author: Alison Davies
Publisher:
Total Pages: 160
Release: 2005
Genre:
ISBN:

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Cleveland Ethnic Eats

Cleveland Ethnic Eats
Author: Laura Taxel
Publisher: Gray & Company
Total Pages: 264
Release: 2009-04
Genre: Cleveland (Ohio)
ISBN: 1598510533

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A guide to ethnic restaurants and markets in Cleveland, Ohio, covering dining experiences from places such as the Pacific Rim, the Middle East, Europe, and Latin America, with information on menu items and specialties as well as prices, hours, ambience, recommended attire, and parking.

Ethnic Identity

Ethnic Identity
Author: Richard D. Alba
Publisher: Yale University Press
Total Pages: 398
Release: 1990-01-01
Genre: Social Science
ISBN: 9780300052213

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Examines the implications of intermarriages between white Americans of differing ethnic backgrounds and looks at this new culture

Are We what We Eat?

Are We what We Eat?
Author: William R. Dalessio
Publisher:
Total Pages: 203
Release: 2012
Genre: Literary Criticism
ISBN: 9781604978018

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Over the last forty years, scenes that prominently feature acts of preparing and eating food have filled the pages of novels and memoirs written by American immigrants and their descendants because these writers understand that eating is more than a purely biological function but, instead, works to define who we are in the United States and abroad. Are We What We Eat? critically analyzes eight of these pieces of ethnic American literature, which demonstrate the important role that cooking and eating play in the process of identity formation. With the growing scholarly and popular interests in food and ethnicity in the United States, Are We What We Eat? is a timely analysis of food in literature and culture. To date, much of the scholarship on cooking and eating in ethnic American literature has focused on a specific ethnic group, but has not examined, in any in depth way, the similarities among the different ethnic and racial groups that comprise American culture. Are We What We Eat? presents a cross-cultural analysis that considers the common experiences among several ethnic cultures and, at the same time, recognizes the different ways that each culture was (and in some cases, still is) marginalized by the dominant American one. With analysis that is articulate and accessible to most, Are We What We Eat? will be an illuminating study for all who are interested in food, ethnicity, or gender in American culture.

Ethnic Options

Ethnic Options
Author: Mary C. Waters
Publisher: Univ of California Press
Total Pages: 220
Release: 1990-08-09
Genre: History
ISBN: 9780520070837

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"Mary Waters' admirable study of Americans' ethnic choices produces a rich social-scientific yield. Its theoretical interest derives from the American irony that while ethnicity is 'supposed to be' ascribed, many Americans are active in choosing and making their ethnic memberships and identities. The monograph is simultaneously objective and attentive to subjective meaning, simultaneously quantitative and qualitative, and simultaneously sociological and psychological. Her research problems are well-conceived, and her findings important and well-documented. As ethnicity and race continue in their high salience in American society and politics, sound social-scientific studies like this one are all the more valuable."—Neil Smelser, co-editor of The Social Importance of Self-Esteem "One of the most sensible and elegant books about ethnicity in the United States that has ever been my great pleasure to read."—Andrew M. Greeley, University of Chicago "Skilled in both demographic and interviewing methods, Mary Waters makes ethnicity in contemporary America come alive. We learn how people construct their identities, and why. This is sociological research at its very best, and will be of interest to policy makers and educated Americans as well as to students and scholars in several disciplines."—Theda Skocpol, Harvard University "Perhaps the most intriguing question in the study of the 'old (European) immigration" is how the 4th, 5th and later generations who are the offspring of several intermarriages are choosing their ethnic identities from the several available to them. Professor Waters' clever mix of quantitative and qualitative research has produced some thoughtful and eminently sensible answers to that question, making her book required reading for students of ethnicity. Her work should also interest general readers concerned with their or their children's ethnic identity—or just curious about this yet little known variety of American pluralism."—Herbert J. Gans, Columbia University "Waters has produced a work with broad theoretical implications. The title . . . may be regarded as one of the first serious attempts to understand the dynamics of postmodern societies. Waters shows that ethnicity becomes transformed from as ascriptive into an achieved status, a voluntary construction of individual identity and group solidarity. Waters also shows that, in America at least, this increased flexibility is unavailable to racial minorities."—Jeffrey C. Alexander, University of California, Los Angeles "A theoretically informed and theoretically driven fine-grained analysis pooling ideas and issues in both ethnography and demography."—Stanley Lieberson, Harvard University "Thanks to Ethnic Options we have a much better understanding of the social and cultural significance of responses to the ancestry question on the 1980 census. By combining in-depth interviews with analysis of census data, Mary Waters puts flesh on the demographic bare bones. Her findings suggest that ethnicity is becoming less an ascribed trait, fixed at birth, than an 'option' that depends on circumstance, whim, and increasingly, the ethnicity of one's spouse."—Stephen Steinberg, author of The Ethnic Myth

Eating Asian America

Eating Asian America
Author: Robert Ji-Song Ku
Publisher: NYU Press
Total Pages: 454
Release: 2013-09-23
Genre: Cooking
ISBN: 1479810231

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"Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice