Asian American Food Culture (Food Cultures in America)

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 nations 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 books 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. McLeans 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 culturesIntroduces 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 companiesDetails the cooking techniques ingredients dishes and styles of dining that Asian Americans have introduced to the United StatesSupplies a chronology resource guide selected bibliography and illustrations to complement the text