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| #815640 in Books | 2016-02-11 | 2016-02-11 | Original language:English | PDF # 1 | 9.12 x.57 x6.16l,.0 | File type: PDF | 264 pages||1 of 4 people found the following review helpful.| Five Stars|By Customer|Very nuanced and much needed conversation on immigrant cuisine.|||“In his book, Ray explores the history of how immigrants in the food industry have shaped American notions of good taste ― even as they themselves may occupy the lower echelons of the social hierarchy … Today, seeking out ever more varied cuisi
Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur.
Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new ...
You can specify the type of files you want, for your device.The Ethnic Restaurateur | Krishnendu Ray. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
