Stuff You Missed in History Class A Brief History of Foreign Food in the U.S.
Apr 12, 2017
The podcast explores the origins and acceptance of popular ethnic foods in the US, focusing on Chinese, Mexican, and Italian cuisine. It discusses the initial suspicion and eventual celebration of these foods, as well as the origins of Chinese food's popularity during the California Gold Rush. The chapter also delves into the fear towards Chinese immigrants, the adaptation of Chinese restaurant owners, the rise and fall of Chinese restaurants, the appeal of Mexican food, and the evolution of Italian cuisine in the US.
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Food and Authenticity
- The US food industry is incredibly diverse, with foodies obsessed with "authenticity".
- However, many immigrant foods were initially met with suspicion and disdain.
Ethnic Food Bias
- Krishnan-Dooray suggests that the term "ethnic food" carries a subconscious association with inferiority.
- Foods labeled "ethnic" are often cheaper and hold less cultural prestige than French or Japanese cuisine.
Chinese Food and Immigration
- Chinese food's popularity spread despite Chinese immigrants making up a small percentage of the US population.
- Xenophobia and the Chinese Exclusion Act of 1882 impacted early Chinese immigrants and their food businesses.