Jon Stobart persuasively shows that daily purchasing habits, procurement techniques, and modern retailing practices date as far back as long seventeenth century in Sugar & Spice: Grocers and Groceries in Provincial England.
George Solt’s ample narrative of the history of Japan’s beloved national food traces ramen from its origins as the calorie-rich sustenance of Chinese immigrants and manual laborers to a fashionable worldwide craze.
On one level, this book is a cross-disciplinary exploration of food and culture (Asian and Asian-American); on another, it is an intellectual yet personal yarn from a lover of all things edible whose background (Korean-American) and places of birth and residence (Los Angeles, Manhattan, and Hawaii) play a clear role in the choice of topic.
Eating Asian America addresses the question of why Asian and Asian-influenced food is an integral art of the American foodscape. The overwhelming Asian presence in the American foodscape is the result of external forces and inequalities that have restricted and defined Asians into an alimentary role.
The journal you’re reading right now isn’t like most academic journals. Graduate students made it—researched, wrote, solicited, photographed, edited, copyedited, and designed every inch of it.