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Author: Peter Hulme
Publisher: American Tropics Towards a Lit
ISBN: 1786942003
Category : Literary Collections
Languages : en
Pages : 416
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Book Description
The Dinner at Gonfarone's covers five years in the life of the Nicaraguan poet, Salomón de la Selva, but it also offers a picture of Hispanic New York in the years around the First World War. De la Selva is the forerunner of Latino writers like Junot Díaz and Julia Álvarez.
Author: Peter Hulme
Publisher: American Tropics Towards a Lit
ISBN: 1786942003
Category : Literary Collections
Languages : en
Pages : 416
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Book Description
The Dinner at Gonfarone's covers five years in the life of the Nicaraguan poet, Salomón de la Selva, but it also offers a picture of Hispanic New York in the years around the First World War. De la Selva is the forerunner of Latino writers like Junot Díaz and Julia Álvarez.
Author: Mark Whalan
Publisher: Cambridge University Press
ISBN: 1108808026
Category : Literary Criticism
Languages : en
Pages : 948
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Book Description
The Cambridge History of American Modernism examines one of the most innovative periods of American literary history. It offers a comprehensive account of the forms, genres, and media that characterized US modernism: coverage ranges from the traditional, such as short stories, novels, and poetry, to the new media that shaped the period's literary culture, such as jazz, cinema, the skyscraper, and radio. This volume charts how recent methodologies such as ecocriticism, geomodernism, and print culture studies have refashioned understandings of the field, and attends to the contestations and inequities of race, sovereignty, gender, sexuality, and ethnicity that shaped the period and its cultural production. It also explores the geographies and communities wherein US modernism flourished-from its distinctive regions to its metropolitan cities, from its hemispheric connections to the salons and political groupings that hosted new cultural collaborations.
Author: Donna R. Gabaccia
Publisher: Harvard University Press
ISBN: 0674037448
Category : Social Science
Languages : en
Pages : 289
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Book Description
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.
Author: Michael Lesy
Publisher: W. W. Norton & Company
ISBN: 0393241246
Category : Cooking
Languages : en
Pages : 264
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Book Description
What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910. Before Julia Child introduced the American housewife to France’s cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time—in ingredients, technologies, meal service, and cuisine—transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library’s Buttolph Menu Collection, Repast is a remarkable record of the American palate.
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Category : California
Languages : en
Pages : 850
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Category : American periodicals
Languages : en
Pages : 528
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Author: Lawrence Counselman Wroth
Publisher:
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Languages : en
Pages : 418
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Category : Agnosticism
Languages : en
Pages : 800
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Category : Decorative arts
Languages : en
Pages : 722
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Category : Business education
Languages : en
Pages : 710
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