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Author: Lincoln Fellowship (New York, N.Y.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 206
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Author: Lincoln Fellowship (New York, N.Y.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 206
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Book Description
Author: Lincoln fellowship, New York
Publisher:
ISBN:
Category :
Languages : en
Pages : 76
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Book Description
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: Lincoln Fellowship (New York, N.Y.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Author: Teresa R. Stojkov
Publisher: Doreen B Townsend Center for the
ISBN:
Category : Art
Languages : en
Pages : 360
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Book Description
This volume of the Townsend Papers in the Humanities commemorates the twenty-fifth year of the Doreen B. Townsend Center for the Humanities at the University of California, Berkeley. As such, the volume is an attempt to capture the breadth and depth of lectures and events presented by the center. Many are revised versions of lectures and presentations organized in connection with the annual appointment of the Avenali Professor in the Humanities at Berkeley (generously funded by Joan and Peter Avenali), or Berkeley's Una's Lecturer (endowed in the memory of Una Smith Ross, Class of 1911); several are based on other events presented by the center over the years, such as the "Humanities Perspectives on Aging" program or the "Futures" lecture series organized to commemorate the center's tenth anniversary. All are the reflection of a public event before a live audience. We have chosen to retain references to the live event where they occur, though space limitations would not permit the inclusion of audience questions.
Author:
Publisher:
ISBN:
Category : Motion pictures
Languages : en
Pages : 200
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Author: Susan Tucker
Publisher: Univ. Press of Mississippi
ISBN: 9781604731279
Category : Cooking
Languages : en
Pages : 288
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Book Description
"New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its number one export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more"--Page 2 of cover.
Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 1944
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Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author: Rasmus Bjørn Anderson
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 718
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Book Description
Rasmus Anderson (1846-1936), the American author, scholar, editor, businessman and diplomat, intertwines his life story with the cultural and institutional history of the Norwegian-American community as a whole. There are eyewitness accounts of tension within American factions and branches of the Lutheran church over such issues as slavery and public education as well as anecdotes about Ole Bull, Knut Hamsun, Björnstjerne Björnson, Robert La Follette, James G. Blaine and various European monarchs and heads of state. Anderson began his life on a farm in Albion, Dane County, Wisconsin. After many efforts to finance and obtain the kind of education he wanted, he pioneered the study and teaching of Scandinavian languages at the University of Wisconsin (1869-1883). Between 1885 and 1889, he served as U.S. minister to Denmark. He eventually prospered as president of the Wisconsin Life Insurance Co., from 1895-1922. In 1874, Anderson attracted widespread attention with his America Not Discovered By Columbus. He is remembered for his studies, translations, and retellings of Norse mythology. The more active and public aspects of his life are emphasized in this work.
Author: Hjalmar Hjorth Boyesen
Publisher:
ISBN:
Category : Short stories, American
Languages : en
Pages : 348
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Book Description
