Publication date:
15 July 2016Length of book:
358 pagesPublisher
Rowman & Littlefield PublishersISBN-13: 9781442267336
Ethnic American Cooking: Recipes for Living in a New World is much more than a cookbook. It contains recipes from almost every nationality or ethnicity residing in the US and includes a brief introduction to understanding how those recipes represent that group’s food culture. It illustrates the ways in which recipes, like identities, are fluid, adapting to new ingredients, tastes, and circumstances and are adjusted to continue to carry meaning—or perhaps acquire new ones. The book is based on the two-volume Ethnic American Food Today: A Cultural Encyclopedia, which looked at the way ethnic groups in the US eat. Here, the recipes of the varied groups are brought together for the adventurous chef, the curious reader, and the casual cook alike.
The recipes have been tested for use in modern American home kitchens with ingredients that can be found in most supermarkets. Substitutions and options are also suggested where needed. The dishes range from gourmet to everyday and offer a taste of the myriad ethnic culinary cultures in the US.
The recipes have been tested for use in modern American home kitchens with ingredients that can be found in most supermarkets. Substitutions and options are also suggested where needed. The dishes range from gourmet to everyday and offer a taste of the myriad ethnic culinary cultures in the US.
Quintessentially a nation of immigrants, America owes its character as much to the diversity of its foods as to those who populate its land. Every newly arrived group brings its own foodways to America’s shores, adding meats, fruits, vegetables, and spices hitherto unknown. With no access to ingredients that can’t thrive in North America’s climate, creative substitution became a necessity, and so dishes drifted from their originals. Here, Long inventories the different nationalities in alphabetical order and provides one or two recipes for each, typifying the kinds of foods immigrants imported. Long makes it her business to find something to illustrate just about every ethnic tradition: China, Italy, France, Germany, and even diminutive Vanuatu islands and San Marino.... Long has tried to reflect the challenges and realities of immigrant cooking with commonly available American supermarket meats and produce.