Chop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. So much so that contentious notions of ethnic authenticity and authority are marked by and argued around images and ideas of food.
Eating Asian America: A Food Studies Reader collects burgeoning new scholarship in Asian American Studies that centers the study of foodways and culinary practices in our understanding of the racialized underpinnings of Asian Americanness. It does so by bringing together twenty scholars from across the disciplinary spectrum to inaugurate a new turn in food studies: the refusal to yield to a superficial multiculturalism that naively celebrates difference and reconciliation through the pleasures of food and eating. By focusing on multi-sited struggles across various spaces and times, the contributors to this anthology bring into focus the potent forces of class, racial, ethnic, sexual and gender inequalities that pervade and persist in the production of Asian American culinary and alimentary practices, ideas, and images.
This is the first collection to consider the fraught itineraries of Asian American immigrant histories and how they are inscribed in the production and dissemination of ideas about Asian American foodways.
|Publisher:||New York University Press|
|Product dimensions:||6.80(w) x 10.10(h) x 1.20(d)|
About the Author
Martin F. Manalansan IV is Associate Professor of anthropology and Asian American studies and Conrad Professorial Humanities Scholar at the University of Illinois, Urbana-Champaign. He is the author of Global Divas: Filipino Gay Men in the Diaspora (2003) and co-editor of Eating Asian America: A Food Studies Reader (NYU, 2013).
Anita Mannur is Associate Professor of English and Asian /Asian American Studies at Miami University. She is the author of Culinary Fictions: Food in South Asian Diasporic Culture.
Table of Contents
List of Figures and Maps
An Alimentary Introduction
1. Cambodian Donut Shops and the Negotiation of Identity in Los Angeles
2. Tasting America
3. A Life Cooking for Others
4. Learning from Los Kogi Angeles
5. The Significance of Hawai‘i Regional Cuisine in Postcolonial Hawai‘i
6. Incarceration, Cafeteria Style
7. As American as Jackrabbit Adobo
8. Lechon with Heinz, Lea & Perrins with Adobo
9. “Oriental Cookery”
10. Gannenshoyu or First-Year Soy Sauce? Kikkoman Soy Sauce and the Corporate Forgetting of the Early Japanese American Consumer
11. Twenty-First-Century Food Trucks
12. Samsa on Sheepshead Bay
13. Apple Pie and Makizushi
14. Giving Credit Where It Is Due
15. Beyond Authenticity
16. Acting Asian American, Eating Asian American
17. Devouring Hawai‘i
18. “Love Is Not a Bowl of Quinces”
19. The Globe at the Table
20. Perfection on a Plate