The ethnic restaurateur /

The ethnic restaurateur /

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Bibliographic Details
Author / Creator:	Ray, Krishnendu, author.
Imprint:	London ; New York, NY : Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc, 2016. ©2016
Description:	1 online resource (xxi, 238 pages)
Language:	English
Subject:	Ethnic food industry -- New York (State) -- New York. Food habits -- Social aspects -- New York (State) -- New York. Ethnic restaurants -- New York (State) -- New York. Restaurateurs -- New York (State) -- New York. Ethnic food industry. Ethnic restaurants. Food habits -- Social aspects. Restaurateurs. New York (State) -- New York. Electronic books.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/12645907

Hidden Bibliographic Details
ISBN:	9780857858375 0857858378 9781472520241 1472520246 9780857858375 0857858378 9780857858351 0857858351 9780857858368 085785836X
Notes:	Includes bibliographical references and index. Print version record.
Summary:	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 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 Restaurateur is 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.
Other form:	Print version: Ray, Krishnendu. Ethnic restaurateur. London ; New York, NY : Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc, 2016 9780857858351

Table of Contents:

Preface: As the Grains you Eat, So will be the Mind
1. Taste, Toil and Ethnicity
2. Dreams of Pakistani Grill and Vada Pao in Manhattan: Immigrant Restaurateurs in a Global City
3. Hierarchy of Taste and Ethnic Difference: American Gustatory Imagination in a Globalizing World
4. Extending Expertise: Men in White at the Culinary Institute of America
5. Ethnicity and Expertise: Immigrant Cooks with Haute Aspirations
6. In Closing
References
Index