Sameness in diversity food and globalization in modern America
"Americans of the 1960s, accustomed to frozen dinners and soupy casseroles, would have trouble navigating the grocery aisles and restaurant menus of today. There, they would find once-exotic ingredients-like mangoes, hot sauces, kale, kimchi, and coconut milk-that have become standard in contem...
|Author / Creator:|
|Other Authors / Creators:||Helstosky, Carol; writer of foreword|
|Imprint:||Oakland, California University of California Press |
|Series:||California studies in food and culture ;
|Online Access:||Click here for full text|