Journal of popular culture, 2006-06, Vol.39 (3), p.430-465
2006
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Details
- Autor(en) / Beteiligte
- Titel
- Identity Takeout: How American Jews Made Chinese Food Their Ethnic Cuisine
- Ist Teil von
- Journal of popular culture, 2006-06, Vol.39 (3), p.430-465
- Ort / Verlag
- Malden, USA: Blackwell Publishing Inc
- Erscheinungsjahr
- 2006
- Quelle
- Wiley Online Library
- Beschreibungen/Notizen
- The cuisine of China has emerged as American Jewish comfort food, earning a seat of honor in the assembly of contemporary ethnic practices. Even secular Jews who fumble with tefillin and mezzuzot, the traditional cornerstones of Jewish material culture, may feel a nostalgic stir at the sight of a wire-handled red and white Chinese takeout box. Here, Miller determines why Jews chose Chinese food as their culinary proxy. He sets out to discover when and where American Jews developed the habit of eating Chinese food, and how the affinity became an integral component of Jewishness.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0022-3840eISSN: 1540-5931DOI: 10.1111/j.1540-5931.2006.00257.xTitel-ID: cdi_proquest_miscellaneous_36437582
- Format
- –
- Schlagworte
- American history, Chinese languages, Cooking, Cultural identity, Cultural studies, Ethnic foods, Ethnology, Food, Food habits, Food, food preparation, Identity, Jewish Americans, Jewish culture, Jewish people, Jews, Language culture relationship, Morphological source materials, Popular culture, Technology, U.S.A, Yezierska, Anzia (1880-1970)