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To illustrate the complexity of histories and identities in creative American ethnic fusion foods, we focus on a couple of foods from Chinese American and Jewish American immigrant cuisines: sweet-and-sour batter-fried dishes like slippery shrimp, and chocolate babka and rugelach.
Foods such as bagels, tortillas, hot tamales, canned beans, crackers/biscuits, soups, and stews have transformed consumption patterns and "American" eating habits.
Vegetarianism in America has never effectively challenged the primacy of meat in American cuisine. Instead it recurrently centres on the ability to dress meatless dishes in the image of meat...
A review of Donna R. Gabaccia’s We are What We Eat: Ethnic Food and the Making of Americans. Keywords: Anthropology | Food | American | Culture | Ethnic Cuisine | Book Review . Article: For anyone teaching a course on the anthropology of food and culture, or the history of food in American culture, Gabaccia's book,
Historians have paid attention to restaurants in terms of sociability, social roles and public versus private spaces, but less consideration has been given to what diners actually consumed. According to foreign observers, upper-class American cuisine was pretentious but of poor quality.
10 Αυγ 2020 · We develop a way to examine whether cuisine, an important component of ethnic culture, is part of the mainstream’s composite culture and the contextual factors associated with the presence of ethnic cuisine in the composite culture.
Food for ethnic Americans / Judy Perkin and Stephanie F. McCann. Food habits > United States. Ethnic folklore > United States. Includes index. 0870494198 (pbk.) 9780870494192 (pbk.) Stanford Libraries' official online search tool for books, media, journals, databases, government documents and more.
