We Are What We Eat: Ethnic Food and the Making of Americans
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 comp...
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge, MA
Harvard University Press
[2022]
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| Schlagworte: | |
| Online-Zugang: | FAW01 FAB01 FCO01 FHA01 FKE01 FLA01 UPA01 UBG01 Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 31. Jan 2022) |
| Beschreibung: | 1 online resource (288 pages) |
| ISBN: | 9780674037441 |
| DOI: | 10.4159/9780674037441 |
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| 520 | |a 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 | ||
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| isbn | 9780674037441 |
| language | English |
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| spelling | Gabaccia, Donna R. Verfasser aut We Are What We Eat Ethnic Food and the Making of Americans Donna R. Gabaccia Cambridge, MA Harvard University Press [2022] © 2000 1 online resource (288 pages) txt rdacontent c rdamedia cr rdacarrier Description based on online resource; title from PDF title page (publisher's Web site, viewed 31. Jan 2022) 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 In English SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh Attitudes ethniques États-Unis Cooking, American Cuisine ethnique États-Unis Ethnic attitudes United States Ethnic food industry United States Food habits United States Food industry and trade United States Habitudes alimentaires États-Unis https://doi.org/10.4159/9780674037441 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Gabaccia, Donna R. We Are What We Eat Ethnic Food and the Making of Americans SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh Attitudes ethniques États-Unis Cooking, American Cuisine ethnique États-Unis Ethnic attitudes United States Ethnic food industry United States Food habits United States Food industry and trade United States Habitudes alimentaires États-Unis |
| title | We Are What We Eat Ethnic Food and the Making of Americans |
| title_auth | We Are What We Eat Ethnic Food and the Making of Americans |
| title_exact_search | We Are What We Eat Ethnic Food and the Making of Americans |
| title_exact_search_txtP | We Are What We Eat Ethnic Food and the Making of Americans |
| title_full | We Are What We Eat Ethnic Food and the Making of Americans Donna R. Gabaccia |
| title_fullStr | We Are What We Eat Ethnic Food and the Making of Americans Donna R. Gabaccia |
| title_full_unstemmed | We Are What We Eat Ethnic Food and the Making of Americans Donna R. Gabaccia |
| title_short | We Are What We Eat |
| title_sort | we are what we eat ethnic food and the making of americans |
| title_sub | Ethnic Food and the Making of Americans |
| topic | SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh Attitudes ethniques États-Unis Cooking, American Cuisine ethnique États-Unis Ethnic attitudes United States Ethnic food industry United States Food habits United States Food industry and trade United States Habitudes alimentaires États-Unis |
| topic_facet | SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) Attitudes ethniques États-Unis Cooking, American Cuisine ethnique États-Unis Ethnic attitudes United States Ethnic food industry United States Food habits United States Food industry and trade United States Habitudes alimentaires États-Unis |
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