Eating More Asian America
A Food Studies Reader
Martin F Manalansan editor Robert Ji-Song Ku editor Anita Mannur editor
Format:Hardback
Publisher:New York University Press
Publishing:8th Apr '25
£85.00
This title is due to be published on 8th April, and will be despatched as soon as possible.

A deep dive into food and Asian American culture
Asian American-inspired foods are everywhere—or so it seems. A decade ago, chop suey, sushi, curry, adobo, and kimchi were emblematic of Asian American culinary influence. Today, boba, ube, bibingka, phở, matcha, gochujang, and málà have joined the roster of foods strongly associated with Asian Americans. These foods were once considered exotic but now are embraced by mainstream culture.
Food studies continues to be an appetizing area of Asian American studies. Eating More Asian America is a follow-up to the influential Eating Asian America, and it provides a rich illustration of the intersection of Asian America and its various foodways. The book posits that food is never simply sustenance—the comestible material that provides fuel for our bodies. Rather, food is a way of knowing, a way of being, and a way of understanding. The essays in Eating More Asian America convey the intellectual richness of various foodways as they intersect with and inform the racial and political construct known as “Asian America.”
The twenty-one essays in this volume reflect the diversity of Asian America itself as well as the subfield of food studies. The volume not only offers coverage in terms of topics and types of ethnic food, it also provides a rich and impressive array of methodological approaches. A veritable feast for the senses, Eating More Asian America explores the myriad ways critical eating studies has developed over the past decade.
"This eagerly anticipated second volume is not just more scholarship about Asian American food but a continued and reflective conversation about the porous boundaries of the terms, ideas and materials that are Asian American food. It goes beyond transnational in its scope, centering the flow of practices and ideas rather than fixed ideas of food as regional culture. The authors engage with change and continuity in the dozen years since the first volume to explore (among many topics) the multiple Asian identities of boba, how Chinese duck preparation required new laws in the US and the historical actors submerged in the kinship of Filipino bebingka and Goan bebinca." * Megan J. Elias, author of Food on the Page: Cookbooks and American Culture *
"Another spectacular collection of pungent critique, delivered with great style!" * Krishnendu Ray, author of The Ethnic Restaurateur *
ISBN: 9781479831326
Dimensions: unknown
Weight: unknown
416 pages