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Extending Expertise: Men in White at the Culinary Institute of America

Krishnendu Ray

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA. Author affiliation details are correct at time of print publication.

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The Ethnic Restaurateur

Bloomsbury Academic, 2016

Book chapter

1

... the twentieth century—of seeing inside bodies, listening to what is invisible, chemical testing and marking, gas chromatography, mass spectrometry, and various modes of imaging from X-Rays to functional MRIs—comfortably separated physicians...

New Directions of Research on Indian Food

Krishnendu Ray

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA. Author affiliation details are correct at time of print publication.

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Writing Food History : A Global Perspective

Berg, 2013

Book chapter

3

... and myself, provides examples of this direction of inquiry. Ray and Srinivas, 2012. We draw on the analyses of popular urban culture, restaurants, and the quest for status, which in some ways return us...

In Closing

Krishnendu Ray

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA. Author affiliation details are correct at time of print publication.

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The Ethnic Restaurateur

Bloomsbury Academic, 2016

Book chapter

1

... is not about nostalgia per se, which has generated too much misplaced attention in critical theorizing. I have always considered some elements of nostalgia to be productive (as in my first book, The Migrant’s Table; Ray 2004)....

Food and Identity

Krishnendu Ray

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA. Author affiliation details are correct at time of print publication.

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The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter

3

... of necessity, primarily in terms of undifferentiated toil ( Ray 2006). Even a casual observer of the American food scene will notice certain niches—such as diners and takeouts—where particular ethnic groups dominate. If we have some...

Ethnic Succession and the New American Restaurant Cuisine

Krishnendu Ray

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA. Author affiliation details are correct at time of print publication.

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The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

3

... with the end of the stream of Japanese migration into the United States, which removed the taint of the domestic underclass that every “ethnic” cuisine labors under (Ray 2006). Ethnicity of Zagat-rated New York City restaurants...

Hierarchy of Taste and Ethnic Difference: American Gustatory Imagination in a Globalizing World

Krishnendu Ray

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA. Author affiliation details are correct at time of print publication.

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The Ethnic Restaurateur

Bloomsbury Academic, 2016

Book chapter

1

... and the twenty-first centuries is different precisely because the respondents in my study were more affluent both in their native contexts and in the New World (Ray 2004). The hagiography...

Dreams of Pakistani Grill and Vada Pao in Manhattan: Immigrant Restaurateurs in a Global City

Krishnendu Ray

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA. Author affiliation details are correct at time of print publication.

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The Ethnic Restaurateur

Bloomsbury Academic, 2016

Book chapter

1

... in South Asia. Utsa Ray has shown (2009, 2010) how middle-class Bengali men and women (bhadrasamaj) transformed the urban Bengali discourse on taste in cities such as Kolkata (Calcutta) in the late nineteenth and early twentieth centuries...

Ethnicity and Expertise: Immigrant Cooks with Haute Aspirations

Krishnendu Ray

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA. Author affiliation details are correct at time of print publication.

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The Ethnic Restaurateur

Bloomsbury Academic, 2016

Book chapter

1

... currently, Nordic cooking have joined the pantheon of venerated culinary cultures in the global hierarchy of restaurant cuisines (Ray 2007b, 2010). Just as the French body, with its acquired artisanal and aesthetic skills and embodied...

Taste, Toil, and Ethnicity

Krishnendu Ray

Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA. Author affiliation details are correct at time of print publication.

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The Ethnic Restaurateur

Bloomsbury Academic, 2016

Book chapter

0

...Although immigrants have a long and substantial presence in the United States food system, they appear to have left little trace on American conceptualizations of good taste. This book inserts immigrant bodies and conceptions into American...