From: noreply+[log in to unmask] [mailto:noreply+[log in to unmask]]
Sent: Friday, April 08, 2016 12:07 PM
To: Arlene Spark <[log in to unmask]>
Subject: Food Politics
Food Politics
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Weekend reading: Krishnendu
Ray’s The Ethnic Restaurateur (Bloomsbury, 2016)
Posted: 08 Apr 2016 05:59 AM PDT Full disclosure. I recruited
Krishnendu Ray to NYU (for good reason as you can see from this interview in the
Washington Post) and he is now my department chair. With that said, I greatly admire what he’s done in this book, which is to cast a sociological eye on immigrants to the United States who get
their start by using what they know of their own food tastes and traditions to open and run restaurants of the “ethnic” variety in today’s terminology. Ray argues here (and
elsewhere) that the contributions of immigrants to modern food culture are largely ignored by academics and critics who view
In his book, Ray draws on his readings, experience teaching at the Culinary Institute of America, and on interviews with cooks from China, India,
Italy, and elsewhere to examine their motivations, experiences, and attitudes about the food they prepare and serve. He says
After reading this book, I find myself paying much more attention to the ethnic restaurants in my neighborhood, and thinking about who owns them,
who works in them, and why and how they arrived at their menus. This book will change the way you think about them too. Here
is Krishnendu Ray on WNYC to explain why some cuisines—French in particular—are more expensive than most “ethnic” cuisines. |
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