LIORA GVION AND NAOMI TROSTLER
AMERICAN RESTAURANT MENUS FROM THE 1960S throughout the mid-nineties as revealing a symbolic expression of ethnicity and as an indicator of ethnicity as a social construct. During this period restaurant menus shifted from adapting the form of ethnic dishes to the taste of their potential customers to constructing traditions of the ethnic communities in America. As part of this trend, ethnic culinary boundaries were obliterated in favor of an appropriation of ethnic dishes, and the creation of what appears to be a multiethnic cuisine. Not only was one no long-lived surprised to ?nd various ethnic dishes in a traditional local restaurant, one actually expected to be able to dine from a selection rich in ethnic dishes. The objective of this article is threefold. First, it examines the changes in the form and meat of ethnic dishes as they have appeared in restaurant menus everywhere the years. Second, it looks at the kinds of dishes that have been accepted and the modi?cation that followed their incorporation into the active eat repertoire. Third, it discusses the attributes of the growing interest in ethnic dishes in American dining as an outcome of movement toward becoming a multicultural society.
Cuisines are regarded for the most part as combinations of ingredients, dishes, homework methods, and styles of eating associated with a national territory and its citizens (Douglas, Food as Art Form 84; Douglas, Food and Culture 1 3; Goode et al., 186; Brett 14; Douglas & Nicod; Prosterman; Levi-Strauss 937 40; Murcott 1983:
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The Journal of customary Culture, Vol. 41, No. 6, 2008 r 2008, Copyright the Authors Journal compilation r 2008, Wiley Periodicals, Inc.
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Menus as Cultural Agents of the Global Village
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85 87, 189; Finkelstein 34 35; Wood). Just as sushi...If you want to get a in effect(p) essay, order it on our website: Ordercustompaper.com
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