The World on a Plate: A Tour through the History of America's Ethnic Cuisine

The World on a Plate: A Tour through the History of America's Ethnic Cuisine

by Joel Denker
     
 

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The World on a Plate is the story of how immigrant families have changed and influenced our food and created a uniquely American culinary pastiche. Joel Denker, a longtime food and travel writer and a scholar of American folklore, conducted fascinating interviews with a range of ethnic-food merchants in crafting a history of our colorful food makers—theSee more details below

Overview

The World on a Plate is the story of how immigrant families have changed and influenced our food and created a uniquely American culinary pastiche. Joel Denker, a longtime food and travel writer and a scholar of American folklore, conducted fascinating interviews with a range of ethnic-food merchants in crafting a history of our colorful food makers—the grocers, vendors, manufacturers, importers, restaurateurs—and the products they have given us.

Editorial Reviews

American Historical Review

“[Denker] manages to capture the minute details of food—sights, smells, tastes—that are notoriously difficult to convey in words. Denker likewise brings to life the activities of often flamboyant individuals, the business people and clever risk takers who discerned, correctly, that markets could be created for ‘exotic’ foods.”—Hasia R. Diner, American Historical Review

— Hasia R. Diner

Joan Nathan
“A lively journey through the history of ethnic food in America. Anyone interested in knowing how Indian, Jewish, Lebanese, Italian, and Asian foods got their start will not want to miss this book. A must for food history buffs.”— Joan Nathan, author of Jewish Cooking in America and The Foods of Israel Today
Betty Fussell
“The anomalies of America's most common foods are as striking as their diverse origins. Denker traces a fascinating route from Greek diners to Mexican chili joints to Pakistani kebab houses to reveal the history of popular foodways that make up the polyglot culinary culture of America.”—Betty Fussell, American food historian
American Historical Review - Hasia R. Diner
“[Denker] manages to capture the minute details of food—sights, smells, tastes—that are notoriously difficult to convey in words. Denker likewise brings to life the activities of often flamboyant individuals, the business people and clever risk takers who discerned, correctly, that markets could be created for ‘exotic’ foods.”—Hasia R. Diner, American Historical Review

Product Details

ISBN-13:
9780803260146
Publisher:
University of Nebraska Press
Publication date:
10/01/2007
Series:
At Table Series
Edition description:
Reprint
Pages:
208
Product dimensions:
5.90(w) x 9.70(h) x 0.50(d)

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