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Immigrants have left their mark on the great melting pot of
American cuisine, and they have continued working hard to keep
America’s kitchens running, even during times of crisis like the
COVID-19 pandemic. For some immigrant cooks, the pandemic brought
home the lack of protection for essential workers in the American
food system. For others, cooking was a way of reconnecting with
homelands they could not visit during periods of lockdown.Â
 Resilient Kitchens: American Immigrant Cooking in a Time of
Crisis is a stimulating collection of essays about the lives
of immigrants in the United States before and during the COVID-19
pandemic, told through the lens of food. It includes a vibrant mix
of perspectives from professional food writers, restaurateurs,
scholars, and activists, whose stories range from emotional
reflections on hardship, loss, and resilience to journalistic
investigations of racism in the American food system. Each
contribution is accompanied by a recipe of special importance to
the author, giving readers a taste of cuisines from around the
world. Every essay is accompanied by gorgeous food photography, the
authors’ snapshots of pandemic life, and hand-drawn illustrations
by Filipino American artist Angelo Dolojan. Â
Academic discussions of ethnic food have tended to focus on the
attitudes of consumers, rather than the creators and producers. In
this ground-breaking new book, Krishnendu Ray reverses this trend
by exploring the culinary world from the perspective of the ethnic
restaurateur. Focusing on New York City, he examines the lived
experience, work, memories, and aspirations of immigrants working
in the food industry. He shows how migrants become established in
new places, creating a taste of home and playing a key role in
influencing food cultures as a result of transactions between
producers, consumers and commentators. Based on extensive
interviews with immigrant restaurateurs and students, chefs and
alumni at the Culinary Institute of America, ethnographic
observation at immigrant eateries and haute institutional kitchens
as well as historical sources such as the US census, newspaper
coverage of restaurants, reviews, menus, recipes, and guidebooks,
Ray reveals changing tastes in a major American city between the
late 19th and through the 20th century. Written by one of the most
outstanding scholars in the field, The Ethnic Restaurateur is an
essential read for students and academics in food studies, culinary
arts, sociology, urban studies and indeed anyone interested in
popular culture and cooking in the United States.
In India, traditional rice-wheat systems are giving self
sufficiency in food grains, but partially at the expense of ground
water. Cultivation of alternative low water requiring crops (like
oilseeds and pulses) in sequence or as intercrop is need of hour.
Indian mustard is one of the important oilseed crops grown in India
owing to its hardy nature and capacity to thrive well under poor
condition of fertility and moisture. It is a good source of oil to
many of the consumers worldwide. Oil of Indian mustard has not only
the quantitative advantage but it is of better quality also. This
book highlights the different physiological and agronomical aspects
of Indian mustard under moisture stress condition. Another emphasis
was given to assess the nutrient use efficiency which is important
at this stage to reduce the indiscriminate application of
fertilizer thereby ensuring the sustainability. Judging the oil
quality has also been given importance in order to ensure the
nutritional security.
Although South Asian cookery and gastronomy has transformed
contemporary urban foodscape all over the world, social scientists
have paid scant attention to this phenomenon. "Curried
Cultures"OCoa wide-ranging collection of essaysOCoexplores the
relationship between globalization and South Asia through food,
covering the cuisine of the colonial period to the contemporary
era, investigating its material and symbolic meanings. "Curried
Cultures" challenges disciplinary boundaries in considering South
Asian gastronomy by assuming a proximity to dishes and diets that
is often missing when food is a lens to investigate other topics.
The bookOCOs established scholarly contributors examine food to
comment on a range of cultural activities as they argue that the
practice of cooking and eating matter as an important way of
knowing the world and acting on it.
Although South Asian cookery and gastronomy has transformed
contemporary urban foodscape all over the world, social scientists
have paid scant attention to this phenomenon. "Curried
Cultures"OCoa wide-ranging collection of essaysOCoexplores the
relationship between globalization and South Asia through food,
covering the cuisine of the colonial period to the contemporary
era, investigating its material and symbolic meanings. "Curried
Cultures" challenges disciplinary boundaries in considering South
Asian gastronomy by assuming a proximity to dishes and diets that
is often missing when food is a lens to investigate other topics.
The bookOCOs established scholarly contributors examine food to
comment on a range of cultural activities as they argue that the
practice of cooking and eating matter as an important way of
knowing the world and acting on it.
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