Author: Alice L. McLean
Publisher: Greenwood
ISBN: 0313341443
Category : Social Science
Languages : en
Pages : 0
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Book Description
"Covering everything from the establishment of the shrimping industry in 18th-century Louisiana to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture."-- Provided by publisher.
Author: Robert Ji-Song Ku
Publisher: NYU Press
ISBN: 1479810231
Category : Cooking
Languages : en
Pages : 454
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Book Description
"Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice
Author: Yong Chen
Publisher: Columbia University Press
ISBN: 0231538162
Category : Social Science
Languages : en
Pages : 325
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Book Description
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. 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. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Author: Shilpa Dave
Publisher: NYU Press
ISBN: 1479867098
Category : History
Languages : en
Pages : 378
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Book Description
6. David Choe's "KOREANS GONE BAD": The LA Riots, Comparative Racialization, and Branding a Politics of Deviance -- Part II. Making Community -- 7. From the Mekong to the Merrimack and Back: The Transnational Terrains of Cambodian American Rap -- 8. "You'll Learn Much about Pakistanis from Listening to Radio": Pakistani Radio Programming in Houston, Texas -- 9. Online Asian American Popular Culture, Digitization, and Museums -- 10. Asian American Food Blogging as Racial Branding: Rewriting the Search for Authenticity
Author: Dale Talde
Publisher: Grand Central Life & Style
ISBN: 1455585254
Category : Cooking
Languages : en
Pages : 483
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Book Description
The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde. Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.
Author: Alice L. McLean
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 223
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Book Description
Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Author: Shilpa Dave
Publisher: NYU Press
ISBN: 0814719635
Category : Art
Languages : en
Pages : 398
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Book Description
From henna tattoo kits available at your local mall to ofaux Asiano fashions, housewares and fusion cuisine; from the new visibility of Asian film, music, video games and anime to the current popularity of martial arts motifs in hip hop, Asian influences have thoroughly saturated the U.S. cultural landscape and have now become an integral part of the vernacular of popular culture.
Author: Huping Ling
Publisher: Routledge
ISBN: 1317476441
Category : Business & Economics
Languages : en
Pages : 1902
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Book Description
With overview essays and more than 400 A-Z entries, this exhaustive encyclopedia documents the history of Asians in America from earliest contact to the present day. Organized topically by group, with an in-depth overview essay on each group, the encyclopedia examines the myriad ethnic groups and histories that make up the Asian American population in the United States. "Asian American History and Culture" covers the political, social, and cultural history of immigrants from East Asia, Southeast Asia, South Asia, the Pacific Islands, and their descendants, as well as the social and cultural issues faced by Asian American communities, families, and individuals in contemporary society. In addition to entries on various groups and cultures, the encyclopedia also includes articles on general topics such as parenting and child rearing, assimilation and acculturation, business, education, and literature. More than 100 images round out the set.
Author: Anita Mannur
Publisher: Temple University Press
ISBN: 1439900795
Category : Cooking
Languages : en
Pages : 272
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Book Description
An exploration of how and why food matters in the culture and literature of the South Asian diaspora.
Author: Wenying Xu
Publisher: University of Hawaii Press
ISBN: 0824878434
Category : Literary Criticism
Languages : en
Pages : 209
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Book Description
The French epicure and gastronome Brillat-Savarin declared, "Tell me what you eat, and I will tell you who you are." Wenying Xu infuses this notion with cultural-political energy by extending it to an ethnic group known for its cuisines: Asian Americans. She begins with the general argument that eating is a means of becoming—not simply in the sense of nourishment but more importantly of what we choose to eat, what we can afford to eat, what we secretly crave but are ashamed to eat in front of others, and how we eat. Food, as the most significant medium of traffic between the inside and outside of our bodies, organizes, signifies, and legitimates our sense of self and distinguishes us from others, who practice different foodways. Narrowing her scope, Xu reveals how cooking, eating, and food fashion Asian American identities in terms of race/ethnicity, gender, class, diaspora, and sexuality. She provides lucid and informed interpretations of seven Asian American writers (John Okada, Joy Kogawa, Frank Chin, Li-Young Lee, David Wong Louie, Mei Ng, and Monique Truong) and places these identity issues in the fascinating spaces of food, hunger, consumption, appetite, desire, and orality. Asian American literature abounds in culinary metaphors and references, but few scholars have made sense of them in a meaningful way. Most literary critics perceive alimentary references as narrative strategies or part of the background; Xu takes food as the central site of cultural and political struggles waged in the seemingly private domain of desire in the lives of Asian Americans. Eating Identities is the first book to link food to a wide range of Asian American concerns such as race and sexuality. Unlike most sociological studies, which center on empirical analyses of the relationship between food and society, it focuses on how food practices influence psychological and ontological formations and thus contributes significantly to the growing field of food studies. For students of literature, this tantalizing work offers an illuminating lesson on how to read the multivalent meanings of food and eating in literary texts. An electronic version of this book is freely available thanks to the support of libraries working with Knowledge Unlatched, a collaborative initiative designed to make high-quality books open access for the public good. The open-access version of this book is licensed under Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0), which means that the work may be freely downloaded and shared for non-commercial purposes, provided credit is given to the author. Derivative works and commercial uses require permission from the publisher.
