Covering topics ranging from the establishment of the Gulf Coast
shrimping industry in 1800s to the Korean taco truck craze in the
present day, this book explores the widespread contributions of
Asian Americans to U.S. food culture. 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. Describes Chinese American, Japanese
American, Korean American, Filipino American, and Vietnamese
American food cultures Introduces many of the major contributions
Asian Americans have made to the American culinary landscape
through a historical overview of Asian immigration to the United
States and an examination of the rise of Asian-owned restaurants,
markets, groceries, and packaged food companies Details the cooking
techniques, ingredients, dishes, and styles of dining that Asian
Americans have introduced to the United States Supplies a
chronology, resource guide, selected bibliography, and
illustrations to complement the text
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