To most of us the food that we associate with home - our national and familial homes - is an essential part of our cultural heritage. No matter how open we become to other cuisines, we regard home-cooking as an intrinsic part of who we are. In this book, Krishnendu Ray examines the changing food habits of Bengali immigrants to the United States as they deal with the tension between their nostalgia for home and their desire to escape from its confinements. As Ray says, This is a story about rice and water and the violations of geography by history. Focusing on mundane matters of immigrant life...
To most of us the food that we associate with home - our national and familial homes - is an essential part of our cultural heritage. No matter how op...
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...
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-brea...
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...
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-brea...
