Eating Asian America : : A Food Studies Reader / / ed. by Anita Mannur, Martin F. Manalansan, Robert Ji-Song Ku.

• Superior document: Title is part of eBook package: De Gruyter New York University Press Backlist eBook-Package 2000-2013
• MitwirkendeR: Adams, Wanda,; Cruz, Denise,; Curtis, Erin M.,; Ho, Jennifer,; Ichikawa, Nina F.,; Kim, Heidi Kathleen,; Ku, Robert Ji-Song,; Lee, Heather R.,; Mabalon, Dawn Bohulano,; Machida, Margo,; Manalansan, Martin F.,; Mannur, Anita,; Matsumoto, Valerie J.,; Orquiza, René Alexander,; Padoongpatt, Mark,; Phillips, Delores B.,; Saed, Zohra,; Siu, Lok,; Wang, Oliver,; Yamashita, Samuel Hideo,; Yano, Christine R.,
• HerausgeberIn: Ku, Robert Ji-Song,; Manalansan, Martin F.,; Mannur, Anita,
• Place / Publishing House: New York, NY : : New York University Press, , [2013]; ©2013
• Year of Publication: 2013
• Language: English
• Physical Description: 1 online resource

Examines the ways our conceptions of Asian American food have been shapedChop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. So much so that contentious notions of ethnic authenticity and authority are marked by and argued around images and ideas of food.Eating Asian America: A Food Studies Reader collects burgeoning new scholarship in Asian American Studies that centers the study of foodways and culinary practices in our understanding of the racialized underpinnings of Asian Americanness. It does so by bringing together twenty scholars from across the disciplinary spectrum to inaugurate a new turn in food studies: the refusal to yield to a superficial multiculturalism that naively celebrates difference and reconciliation through the pleasures of food and eating. By focusing on multi-sited struggles across various spaces and times, the contributors to this anthology bring into focus the potent forces of class, racial, ethnic, sexual and gender inequalities that pervade and persist in the production of Asian American culinary and alimentary practices, ideas, and images. This is the first collection to consider the fraught itineraries of Asian American immigrant histories and how they are inscribed in the production and dissemination of ideas about Asian American foodways.

Table of Contents

Frontmatter -- Contents -- List of Figures and Maps -- Acknowledgments -- An Alimentary Introduction -- Part I: Labors of Taste -- 1. Cambodian Donut Shops and the Negotiation of Identity in Los Angeles -- 2. Tasting America -- 3. A Life Cooking for Others -- 4. Learning from Los Kogi Angeles: A Taco Truck and Its City -- 5. The Significance of Hawai‘i Regional Cuisine in Postcolonial Hawai‘i -- Part II: Empires of Food -- 6. Incarceration, Cafeteria Style -- 7. As American as Jackrabbit Adobo -- 8. Lechon with Heinz, Lea & Perrins with Adobo -- 9. “Oriental Cookery” -- 10. Gannenshoyu or First-Year Soy Sauce? -- Part III: Fusion, Diffusion, Confusion? -- 11. Twenty-First-Century Food Trucks -- 12. Samsa on Sheepshead Bay -- 13. Apple Pie and Makizushi -- 14. Giving Credit Where It Is Due -- 15. Beyond Authenticity -- Part IV: Readable Feasts -- 16. Acting Asian American, Eating Asian American -- 17. Devouring Hawai‘i -- 18. “Love Is Not a Bowl of Quinces” -- 19. The Globe at the Table -- 20. Perfection on a Plate -- Bibliography -- Contributors -- Index