We Are What We Eat : : Ethnic Food and the Making of Americans / / Donna R. Gabaccia.
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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Place / Publishing House: | Cambridge, MA : : Harvard University Press, , [2022] ©2000 |
Year of Publication: | 2022 |
Language: | English |
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Physical Description: | 1 online resource (288 p.) |
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Gabaccia, Donna R., author. aut http://id.loc.gov/vocabulary/relators/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 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Frontmatter -- Contents -- Introduction: What Do We Eat? -- 1. Colonial Creoles -- 2. Immigration, Isolation, and Industry -- 3. Ethnic Entrepreneurs -- 4. Crossing the Boundaries of Taste -- 5. Food Fights and American Values -- 6. The Big Business of Eating -- 7. Of Cookbooks and Culinary Roots -- 8. Nouvelle Creole -- Conclusion: Who Are We? -- Sources -- Notes -- Acknowledgments -- Index restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 31. Jan 2022) 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. SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Title is part of eBook package: De Gruyter HUP eBook Package Archive 1893-1999 9783110442212 https://doi.org/10.4159/9780674037441?locatt=mode:legacy https://www.degruyter.com/isbn/9780674037441 Cover https://www.degruyter.com/document/cover/isbn/9780674037441/original |
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English |
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author |
Gabaccia, Donna R., Gabaccia, Donna R., |
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Gabaccia, Donna R., Gabaccia, Donna R., We Are What We Eat : Ethnic Food and the Making of Americans / Frontmatter -- Contents -- Introduction: What Do We Eat? -- 1. Colonial Creoles -- 2. Immigration, Isolation, and Industry -- 3. Ethnic Entrepreneurs -- 4. Crossing the Boundaries of Taste -- 5. Food Fights and American Values -- 6. The Big Business of Eating -- 7. Of Cookbooks and Culinary Roots -- 8. Nouvelle Creole -- Conclusion: Who Are We? -- Sources -- Notes -- Acknowledgments -- Index |
author_facet |
Gabaccia, Donna R., Gabaccia, Donna R., |
author_variant |
d r g dr drg d r g dr drg |
author_role |
VerfasserIn VerfasserIn |
author_sort |
Gabaccia, Donna R., |
title |
We Are What We Eat : Ethnic Food and the Making of Americans / |
title_sub |
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_auth |
We Are What We Eat : Ethnic Food and the Making of Americans / |
title_alt |
Frontmatter -- Contents -- Introduction: What Do We Eat? -- 1. Colonial Creoles -- 2. Immigration, Isolation, and Industry -- 3. Ethnic Entrepreneurs -- 4. Crossing the Boundaries of Taste -- 5. Food Fights and American Values -- 6. The Big Business of Eating -- 7. Of Cookbooks and Culinary Roots -- 8. Nouvelle Creole -- Conclusion: Who Are We? -- Sources -- Notes -- Acknowledgments -- Index |
title_new |
We Are What We Eat : |
title_sort |
we are what we eat : ethnic food and the making of americans / |
publisher |
Harvard University Press, |
publishDate |
2022 |
physical |
1 online resource (288 p.) |
contents |
Frontmatter -- Contents -- Introduction: What Do We Eat? -- 1. Colonial Creoles -- 2. Immigration, Isolation, and Industry -- 3. Ethnic Entrepreneurs -- 4. Crossing the Boundaries of Taste -- 5. Food Fights and American Values -- 6. The Big Business of Eating -- 7. Of Cookbooks and Culinary Roots -- 8. Nouvelle Creole -- Conclusion: Who Are We? -- Sources -- Notes -- Acknowledgments -- Index |
isbn |
9780674037441 9783110442212 |
callnumber-first |
G - Geography, Anthropology, Recreation |
callnumber-subject |
GT - Manners and Customs |
callnumber-label |
GT2853 |
callnumber-sort |
GT 42853 |
geographic_facet |
United States. |
url |
https://doi.org/10.4159/9780674037441?locatt=mode:legacy https://www.degruyter.com/isbn/9780674037441 https://www.degruyter.com/document/cover/isbn/9780674037441/original |
illustrated |
Not Illustrated |
doi_str_mv |
10.4159/9780674037441?locatt=mode:legacy |
work_keys_str_mv |
AT gabacciadonnar wearewhatweeatethnicfoodandthemakingofamericans |
status_str |
n |
ids_txt_mv |
(DE-B1597)574591 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter HUP eBook Package Archive 1893-1999 |
is_hierarchy_title |
We Are What We Eat : Ethnic Food and the Making of Americans / |
container_title |
Title is part of eBook package: De Gruyter HUP eBook Package Archive 1893-1999 |
_version_ |
1806143174255575040 |
fullrecord |
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