The Ethnic Restaurateur

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Product Details

Price
$32.95
Publisher
Bloomsbury Academic
Publish Date
Pages
264
Dimensions
6.1 X 9.2 X 0.5 inches | 0.01 pounds
Language
English
Type
Paperback
EAN/UPC
9780857858368

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About the Author

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA.

Reviews

"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 cuisine is still a mark of culinary sophistication." -Maria Godoy, NPR's The Salt

"After reading this book, I find myself paying much more attention to the ethnic restaurants in my neighborhood, and thinking about who owns them, who works in them, and why and how they arrived at their menus. This book will change the way you think about them too." -Marion Nestle, Food Politics

"The Ethnic Restaurateur explores subordination and power in the domain of palatal taste which challenges standard theories of aesthetic taste and culture-making in an American city. ... A very insightful sociological study on the American culinary world." -Sarah Kahn, The Washington Book Review

"Ray...[sketches] the tiers of what he calls a 'global hierarchy of taste.' ... Ultimately, [his] theory is addressing not just the construction of opinions about food, but about culture more generally.The global hierarchy of cultural taste is, in Ray's eyes, arranged according to capital flows more than it is to any inherent beauty or virtue a culture may possess." - The Atlantic

Mentioned in Live Mint

"Ray offers both macro and micro levels of study of contemporary relationships between the non-ethnic center and the ethnic others. ... This book combines meticulous ethnographic descriptions with refined theoretical analysis of the social aspects of taste, culture and power relations. ... It will be of great interest to scholars of food studies, sociology and anthropology of food, culture, taste and consumption; but also to anybody concerned with ethnicity, immigration and diasporic studies, urban studies and sociology and anthropology of the body." - Rafi Grosglik, Brandeis University