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Transformation from Ethnic Food to Ethnic American Food — Immigrants and the American Foodways, 1850s to 1940s —
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에스닉 음식(Ethnic food)에서 에스닉 아메리칸 음식(Ethnic American food)으로 — 1850년대에서 1940년대 사이 이민자와 미국의 음식 문화 —

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Type
Academic journal
Author
EUNHYE KWON (한성대학교 인문과학연구원)
Journal
수선사학회 사림 사림 제77호 KCI Accredited Journals
Published
2021.1
Pages
407 - 439 (33page)

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Transformation from Ethnic Food to Ethnic American Food — Immigrants and the American Foodways, 1850s to 1940s —
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This article examines the ways in which the ethnic food and foodways that Italian, Chinese, and Mexican immigrants brought to the U. S. contributed to the diversity of American food between 1850s and 1940s. It refers to the works of American historians and Asian American studies scholars, which explore the relationship between immigration and American foodways. Food was the epitome of ethnic identity for these three immigrant groups as well as the means to bond members in ethnic communities. Simultaneously, ethnic food allowed these immigrants and Americans to communicate one another. At first, Americans rejected the ethnic food of Italian, Chinese, and Mexican immigrants. Then they came to embrace and even appropriate it. The encounter of the food of these three ethnic groups with Americans of various backgrounds transformed it into ethnic American food.
#미국 음식사 #에스닉 음식 #이탈리안 아메리칸 음식 #차이니즈 아메리칸 음식 #멕시칸 아메리칸 음식

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