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Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market new foods; and transportation improvements have enabled food companies to bring those foods from afar. Yet, even as choices within stores have exploded, supermarket chains have consolidated. Throughout the food industry, fewer companies manage production and distribution, controlling what American consumers can access. Mining a wealth of menus, cookbooks, trade publications, interviews, and company records, Jayasanker explores Americans’ changing eating habits to shed light on the impact of immigration and globalization on American culture.
About the Author
Laresh Jayasanker (1972–2018) was Associate Professor of History at Metropolitan State University of Denver and the author of numerous articles on food in US history.
Table of ContentsList of Tables
Foreword by Carol Helstosky
1. The Globalization of the Fruit and Vegetable Trade
2. The Consolidation and Globalization of Grocery Stores
3. Marketing Ethnic Foods at Supermarkets
4. The Changing American Restaurant
5. Cookbooks Navigate the Globe
6. Indian Restaurants in America: A Case Study in Translating Diversity
7. Chinese Food from Chinatown to the Suburbs
8. Tortilla Politics
Conclusion: What Is an Authentic Taco?
List of Abbreviations Used in Notes and Bibliography