Author: Ray, Krishnendu

Source: Food, Culture and Society: An International Journal of Multidisciplinary Research, Volume 8, Number 1, Spring 2005 , pp. 124-131(8)

Publisher: Berg Publishers

Abstract:

There is a clear process of ethnic succession in the American food business. Ethnic groups cluster for a generation or two in a particular niche of the business and then they concede ground to others. Germans and Swiss were replaced by Italians and Eastern European Jews, who were replaced by Greeks, Mexicans, Koreans, Bangladeshis etc. Why are there such patterns of succession? How can we explain them? I try to answer those questions by way of a review of two books on food and ethnicity.

Document Type: Book review

DOI: http://dx.doi.org/10.2752/155280105778055425

Publication date: 2005-03-01

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