SOCL 4252: Food in American History and Culture

This book examines the historical trajectory of Asian American food culture in the United States, showcasing the contributions of Chinese, Japanese, Korean, Filipino, and Vietnamese immigrants. It covers topics such as immigration patterns, culinary developments, traditional ingredients, cooking philosophies, dining practices, and the use of food as medicine, offering a comprehensive resource for understanding the integration of Asian cuisines into American food culture.

Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today.

From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso's chicken.

In this exploration of Italian American life in East Harlem during the 1920s and 30s, Simone Cinotto highlights the central role of food in shaping the identity of immigrants and their descendants. By examining the food-based economy, generational conflicts, and cultural narratives surrounding Italian American cuisine, the book reveals how food served as a powerful symbol of community, tradition, and adaptation in the face of social and economic challenges.

"Kosher USA" delves into the journey of kosher food within the modern industrial food system, exploring the efforts of iconic brands like Coca-Cola and Jell-O to attain kosher certification. The book showcases the debates among rabbis, the strategies employed by rabbinical organizations, and the challenges faced by kosher products outside the mainstream culinary landscape, providing a unique perspective on the intersection of religious principles and contemporary food production in Jewish American life.

"Savoring Gotham: A Food Lover's Companion to New York City" is a comprehensive exploration of New York City's diverse and vibrant food culture. Through nearly 570 entries, it covers everything from iconic dishes and notable restaurants to historical aspects of New York's culinary heritage, weaving together the city's gastronomic tapestry and showcasing its rich culinary traditions.