Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. ac Describes Chinese American, Japanese American, Korean American, Filipino American, and Vietnamese American food cultures ac Introduces many of the major contributions Asian Americans have made to the American culinary landscape through a historical overview of Asian immigration to the United States and an examination of the rise of Asian-owned restaurants, markets, groceries, and packaged food companies ac Details the cooking techniques, ingredients, dishes, and styles of dining that Asian Americans have introduced to the United States ac Supplies a chronology, resource guide, selected bibliography, and illustrations to complement the textFresh herbs and leafy greens likewise feature in myriad soups, including beef with Vietnamese coriander, beef with water spinach, chicken dumpling with ... Whole fish is often steamed, poached, pan-fried, or grilled with a bit of fresh lemongrass, ginger, or makrut lime leaves added for a touch of bright flavor. Lobster ... Sliced beef is also pan-fried and served atop watercress to make a shaking beefa salad.
|Title||:||Asian American Food Culture|
|Author||:||Alice L. McLean|
|Publisher||:||ABC-CLIO - 2015-04-28|