LEADER 04114nam 2200637Ia 450 001 9910454673303321 005 20200520144314.0 010 $a0-674-03744-8 024 7 $a10.4159/9780674037441 035 $a(CKB)1000000000786793 035 $a(DLC)97052712 035 $a(StDuBDS)AH23050697 035 $a(SSID)ssj0000269543 035 $a(PQKBManifestationID)11227516 035 $a(PQKBTitleCode)TC0000269543 035 $a(PQKBWorkID)10243055 035 $a(PQKB)10546869 035 $a(MiAaPQ)EBC3300294 035 $a(Au-PeEL)EBL3300294 035 $a(CaPaEBR)ebr10314306 035 $a(OCoLC)923110349 035 $a(DE-B1597)574591 035 $a(DE-B1597)9780674037441 035 $a(EXLCZ)991000000000786793 100 $a19971216d1998 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aWe are what we eat$b[electronic resource] $eethnic food and the making of Americans /$fDonna R. Gabaccia ; [illustrations by Susan Keller] 210 $aCambridge, MA $cHarvard University Press$d1998 215 $a1 online resource (278 p. )$cill 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a0-674-94860-2 311 $a0-674-00190-7 320 $aIncludes bibliographical references (p. [243]-267) and index. 327 $tFrontmatter -- $tContents -- $tIntroduction: What Do We Eat? -- $t1. Colonial Creoles -- $t2. Immigration, Isolation, and Industry -- $t3. Ethnic Entrepreneurs -- $t4. Crossing the Boundaries of Taste -- $t5. Food Fights and American Values -- $t6. The Big Business of Eating -- $t7. Of Cookbooks and Culinary Roots -- $t8. Nouvelle Creole -- $tConclusion: Who Are We? -- $tSources -- $tNotes -- $tAcknowledgments -- $tIndex 330 $aGhulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits?and thus, the make-up and direction of the American cultural mainstream?is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon?and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors? foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which ?Americanized? foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans? multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural. 606 $aFood habits$zUnited States 606 $aEthnic food industry$zUnited States 606 $aEthnic attitudes$zUnited States 607 $aUnited States$xSocial life and customs 608 $aElectronic books. 615 0$aFood habits 615 0$aEthnic food industry 615 0$aEthnic attitudes 676 $a394.120973 700 $aGabaccia$b Donna R.$f1949-$0280557 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910454673303321 996 $aWe are what we eat$91267551 997 $aUNINA