Flavors of Empire: Food and the Making of Thai America

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Univ of California Press, 26 .. 2017 - 249 ˹
With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of vivid oral histories and new material from the archives, this book explores the factors that made foodways central to the Thai American experience. Starting with American Cold War intervention in Thailand, Mark Padoongpatt traces how informal empire allowed U.S. citizens to discover Thai cuisine abroad and introduce it inside the United States. When Thais arrived in Los Angeles, they reinvented and repackaged Thai food in various ways to meet the rising popularity of the cuisine in urban and suburban spaces. Padoongpatt opens up the history, politics, and tastes of Thai food for the first time, all while demonstrating how race emerges in seemingly mundane and unexpected places.
 

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From Thailand to Thai Town
1
Food and
24
Food Procurement
56
Too Hot to Handle? Restaurants
85
Food Festivals
118
Culinary Tourism
147
Beyond Cooking and Eating
174
Notes
191
Index
239
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Mark Padoongpatt is Assistant Professor of Asian and Asian American Studies at the University of Nevada, Las Vegas.

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