Asian American Food Culture

Asian American Food Culture

English | 2015 | ISBN: 0313341443 | 204 Pages | PDF | 2 MB

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.


[Fast Download] Asian American Food Culture

Related eBooks:
Master Your Metabolism: The All-Natural (All-Herbal) Way to Lose Weight
Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA
Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar
Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes
Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts
The Gluten-Free, Hassle Free Cookbook
Chicken Soup for the Soul: A Christmas Treasury
Mighty Spice Express Cookbook: Fast, Fresh, and Full-on Flavors from Street Foods to the Spectacular
Doughnut: A Global History
Lobster: A Global History
Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors
Pizza Recipes Cookbook: 20 Most Popular and Delicious Homemade Pizza Recipes
Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.