From Spaghetti and Meatballs through Hawaiian Pizza to Sushi: The Changing Nature of Ethnicity in American Restaurants
2008; Wiley; Volume: 41; Issue: 6 Linguagem: Inglês
10.1111/j.1540-5931.2008.00559.x
ISSN1540-5931
Autores Tópico(s)Wine Industry and Tourism
ResumoThe Journal of Popular CultureVolume 41, Issue 6 p. 950-974 From Spaghetti and Meatballs through Hawaiian Pizza to Sushi: The Changing Nature of Ethnicity in American Restaurants LIORA GVION, LIORA GVION Kibbutzim College of Education, Tel-Aviv, IsraelSearch for more papers by this authorNAOMI TROSTLER, NAOMI TROSTLER 2Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture Food and Environmental Sciences, Hebrew University of Jerusalem, Rehovot, IsraelSearch for more papers by this author LIORA GVION, LIORA GVION Kibbutzim College of Education, Tel-Aviv, IsraelSearch for more papers by this authorNAOMI TROSTLER, NAOMI TROSTLER 2Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture Food and Environmental Sciences, Hebrew University of Jerusalem, Rehovot, IsraelSearch for more papers by this author First published: 12 November 2008 https://doi.org/10.1111/j.1540-5931.2008.00559.xCitations: 16Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Works Cited Alba, Richard. Ethnic Identity: The Transformation of White America. New Haven: Yale UP, 1990. Barbas, Samantha. I'll Take Chop Suey: Restaurants as Agents of Culinary and Cultural Changes. Journal of Popular Culture 36.4 (2003): 669–86. Barthes, Roland. Mythologies. London: Paladin, 1983. Barthes, Roland. Elements of Semiology. New York: Hill and Wang, 1984. Berman, Marshall. The Politics of Authenticity. New York: Atheneum, 1970. Berris, David. Authentic Creole: Tourism Style and Calamity in New Orleans Restaurants. The Restaurants Book: Ethnographies of Where We Eat. Eds. David Beriss and David Sutton. Oxford, UK: Berg, 2007. 151–66. Beriss, David, and David Sutton. (eds). The Restaurants Book: Ethnographies of Where We Eat. Oxford: Berg, 2007. Bonacich, Edna. A Theory of Ethnic Antagonism: The Split Labor Market. American Sociological Review 37 (1972): 547–59. Brett, Gerald. Dinner is Served: A Study of Manners. Hamden, CT: Archon Press, 1969. Collins, Randall. The Credential Society. New York: Academic Press, 1979. Constantino, Rebecca, and Christian Faltis. Teaching Against the Grain In Bilingual Education. Ethnic Identity and Power. Eds. Yali Zou and Enrique T. Trueba. New York: State U of New York P, 1998. 113–31. Douglas, Mary. Food As an Art Form. The Studio (1974): 83–88. Douglas, Mary. Food in the Social Order. New York: Russell Sage Foundation, 1984. Douglas, Mary, and J. Gross. Food and Culture. Measuring Intricacy of Rule System. Social Science Information 20.1 (1981): 1–35. Douglas, Mary, and Michel Nicod. Taking the Biscuit: The Structure of British Meals. New Society 30.637 (1974): 744–47. Eldering, Lotty. Mixed Messages: Moroccan Children in the Netherlands Living in Two Worlds. Ethnic Identity and Power. Eds. Yali Zou and Enrique Trueba. New York: State U of New York P, 1998. 259–82. Eriksen, Thomas. Ethnicity, Race and Nation. The Ethnicity Reader: Nationalism Multiculturalism and Migration. Eds. Montserrat Guibernau and John Rex. Boston, MA: Polity Press, 1997. 33–42. Finkelstein, Joan Dining Out. New York: New York UP, 1989. Foucault, Michel. The Archaeology of Knowledge and the Discourse on Language. New York: Pantheon Books, 1972. Gans, Herbert. Symbolic Ethnicity: The Future of Ethnic Groups and Cultures in America. Ethnic and Racial Studies 2.1 (1979): 1–19. Glazer, Nathan, and Daniel Moynihan. Beyond the Melting Pot. Cambridge: MIT Press, 1963. Goldberg, Davis. Multiculturalism: A Critical Reader. Oxford, UK: Blackwell, 1994. Goode, T., J. Theophano, and K. Curtis. A Framework for Analysis of Continuity and Change in Shared Socio-Cultural Rules for Food Use. Ethnic and Regional Foodways in the United States. Ed. L. Brown-Kellner. Knoxville: U of Tennessee P, 1984. 66–88. Goody, Jack. The Interface Between the Written and the Oral. Cambridge, UK: Cambridge UP, 1987. Goody, Jack. Cooking Cuisine and Class. Cambridge, UK: Cambridge UP, 1982. Goody, Jack. The Domestication of the Savage Mind. Cambridge, UK: Cambridge UP, 1977. Gvion-Rosenberg, Liora. Why Do Vegetarian Restaurants Serve Hamburgers? Semiotica 80.1,2 (1990): 61–79. Hobsbawm, Eric, and Terence Ranger. The Invention of Tradition. Cambridge, UK: Cambridge UP, 1989. Leach, Edmund. Culture and Communication. Cambridge, UK: Cambridge UP, 1985. Levenstein, Harvey. The American Response to Italian Food, 1880–1930. Food and Foodways 1.1 (1985): 1–23. Levi-Strauss, Claude. The Culinary Triangle. New Society 8 (1966): 937–40. Lima, Elvira, and Marcelo Lima. Identity, Cultural Diversity and Education. Ethnic Identity and Power. Eds. Yali Zou and Trueba. Enrique. New York: State U of New York P, 1998. 321–44. Lu, Shun, and Gary Fine. The Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment. The Sociological Quarterly 36.3 (1995): 535–53. McLaren, Peter. White Terror & Oppositional Agency. Multiculturalism: A Critical Reader. Ed. David Goldberg. Oxford, UK: Blackwell, 1994. 45–74. Mintz, Sidney. Tasting Food Tasting Freedom. Boston: Beacon Press, 1996. Murcott, Anne. Cookbooks Images of Technique and Technology in the British Kitchen. Women's Studies International Forum 6.1 (1983): 33–39. Murcott, Anne. Cooking and the Cooked: A Note on the Domestic Preparation of Meals. The Sociology of Food and Eating. Ed. Anne Murcott. Aldershot, UK: Gower Publishing, 1983. 178–85. Ong, Walter. Orality and Literacy. New York: Methuen, 1985. Robert Park, and E. Burges, eds. The City. Chicago: U of Chicago P, 1925. Perkin, Judy, and Stephanie McCann. Food For Ethnic Americans: Is the Government Trying to Turn the Melting Pot Into a One-Dish Dinner? Ethnic and Regional Foodways in the United States. Ed. L. Brown-Kellner. Knoxville: U of Tennessee P, 1984. 238–57. Prosterman, Leslie. Food and Celebration: A Kosher Caterer as Mediator of Communal Traditions. Ethnic and Regional Foodways in the United States. Ed. L. Brown-Kellner. Knoxville: U of Tennessee P, 1984. 128–42. Ray, Krishnendu. Ethnic Succession and the New American Restaurant Cuisine. The Restaurants Book: Ethnographies of Where We Eat. Eds. David Beriss and David Sutton. Oxford, UK: Berg, 2007. 97–114. Rex, John. The Nature of Ethnicity in the Project of Migration. The Ethnicity Reader: Nationalism, Multiculturalism and Migration. Eds. Montsrat Guiberneau and John Rex. Boston, MA: Polity Press, 1997. 269–83. Shohat, Ella. Forbidden Reminiscences (in Hebrew). Tel-Aviv, Israel: Breirot, 2001. Smith, Anthony. Structure and Persistence of Ethnie. The Ethnicity Reader: Nationalism, Multiculturalism and Migration. Eds. Montsrat Guiberneau and John Rex. Boston, MA: Polity Press, 1997. 27–33. Taylor, C. The Ethics of Authenticity. Cambridge, Mass.: Harvard UP, 1991. Trubek, Amy. Tasting Wisconsin: A Chef's Story. The Restaurants Book: Ethnographies of Where We Eat. Eds. David Beriss and David Sutton. Oxford, UK: Berg, 2007. 35–43. Turner, Terence. Anthropology and Multiculturalism: What is Anthropology the Multiculturalism Should be Mindful of it? Multiculturalism: A Critical Reader. Ed. Theo Goldberg. Oxford, UK: Blackwell, 1994. 406–25. Van den Berghe, Pierre. Ethnic Cuisine: Culture in Nature. Ethnic and Racial Studies 7.3 (1984): 387–97. Wood, Roy. The Sociology of the Meal. Edinburgh, Scot.: Edinburgh UP, 1995. Citing Literature Volume41, Issue6December 2008Pages 950-974 ReferencesRelatedInformation
Referência(s)