Asian American Food Culture

Editor/Author McLean, Alice L.
Publication Year: 2015
Publisher: Greenwood

ISBN: 978-0-31-334144-1
Category: Food, Drink, Nutrition
Image Count: 30
Book Status: Pending
Predicted Release Month: Dec 2017
Table of Contents

This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach-a staple vegetable in their traditional diet.

Share this

Table of Contents

  • Series Foreword
  • Introduction
  • Chronology
  • 1. Historical Overview
  • 2. Major Foods and Ingredients
  • 3. Cooking
  • 4. Typical Meals
  • 5. Eating Out
  • 6. Special Occasions
  • 7. Health and Diet
  • Recipes
  • Alternate Names and Substitutions for Ingredients
  • Snacks, Sides, and Appetizers
  • Shrimp Brochettes
  • Nuoc Cham Dipping Sauce
  • Marbled Tea Eggs
  • Spam Musubi
  • Stock and Light Soups
  • Dashi
  • Miso Soup
  • Watercress Soup
  • Vegetables and Salads
  • Daikon and Carrot Pickle
  • Radish Kimchi
  • Stir-Fried Water Spinach with Garlic
  • Pork and Cabbage Salad
  • Bitter Melon, Guava, and Nectarine Salad
  • Cold Noodles with Spicy Sauce
  • One-Dish Meals
  • Banh Mi
  • Ginseng and Chicken Soup (Samgyetang)
  • Noodle Soup
  • Congee, 2 Ways
  • Pancit Canton
  • Fish and Meat Mains
  • Sake-Steamed Sea Bass
  • Pork or Chicken Adobo
  • Stir-Fried Chicken with Asparagus
  • Bulgogi
  • Korean Taco
  • Beef Kaldereta
  • Desserts
  • Butter Mochi
  • Shiso Granita
  • Beverages
  • Green Tea (Matcha)
  • Vietnamese Iced Coffee with Condensed Milk
  • Glossary
  • Resource Guide
  • Bibliography