Publication date:
17 July 2015Length of book:
760 pagesPublisher
Rowman & Littlefield PublishersISBN-13: 9781442227309
Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.
Food is much more than something edible—food encompasses memory, culture, tradition. This encyclopedia offers an overview of ethnic and immigrant food cultures found in contemporary mainstream American society. The entries in this work recognize and honor food as more than just nourishment for the body. More than 200 nations and cultures are represented across the two volumes, including Afghanistan, Amish, Central Asia, Cook Islands, Gypsy, Isle of Man, Puerto Rico, and Yemen. Each signed entry follows the same format, which includes the cultural background and brief immigration history of the associated ethnic group, a description of traditional 'foodways'—the activities surrounding the food or eating—and a discussion of the place of those foods in the current American food scene, including noted restaurants and chefs, as necessary. Recipes representing iconic foods are given in most entries. As would be expected, entries range in length (e.g., 1 page for Azerbaijan; 10 pages for Italy) and end with notes and selections for further reading. Navigational matter includes a list of nations by continent, a list of maps, and an index. There are no photographs. This would be an excellent addition to academic and larger public libraries, especially those where there is an interest in food and ethnic culture.