The Ethnic Restaurateur
1st Edition, Kindle Edition
Bloomsbury Academic · Ebook · February 11, 2016
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers.
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- Who it’s for
- Krishnendu Ray examines how immigrant restaurateurs shaped New York City’s food cultures across generations.
- Genres
- How Cultures Work, Immigration & Emigration, Urban Life
- Published
- Bloomsbury Academic, February 11, 2016
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Start with this bookAbout this book
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.
Continue reading
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 Restaurateuris 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.
New York Restaurateurs
Krishnendu Ray examines how immigrant restaurateurs shaped New York City’s food cultures across generations.
Come here for
- Immigrant restaurateurs’ work, memories, and aspirations in New York City
- Changing tastes from the late 19th through the 20th century
Expect
- Interviews with immigrant restaurateurs, chefs, students, and culinary alumni
- Historical sources alongside observation in immigrant eateries and institutional kitchens
Where it sits
| Immigration & Emigration | 51% |
|---|---|
| How Cultures Work | 32% |
| Urban Life | 21% |
Percentages are BookFrontier’s reading of the book.
Publisher categories
- Sociology
- Authors
- Krishnendu Ray
- Publisher
- Bloomsbury Academic
- Published
- February 11, 2016
- Format
- Ebook
- Reading lane
- Sociology