Ethnicity and American Restaurants - Culinary Historians of NY w/Krishnendu Ray
America's dining landscape is spangled with ethnic restaurants -- Chinese, Indian, and Mexican for starters. But how is it that immigrants become restaurateurs? What are their motivations in designing their restaurants? Are they driven by economic need, innate habits, or conjectures about demand? And how has the popularity of various ethnic cuisines waxed and waned over the years? Join Krishnendu Ray for a lively and entertaining exploration of the history, habits, and hopes of immigrant restaurateurs, drawing on his research of documents dating back to 1850 and on his own interviews with dozens of current restaurant owners in New York City.
Krishnendu Ray was born in Siliguri, West Bengal, and raised in various parts of India before attending Delhi University. He came to the United States 20 years ago as a graduate student in sociology at SUNY Binghamton, but his career took an unexpected turn as he found himself fascinated with food as a token of exile and belonging in an age of global migrations. That led to a Ph.D. in sociology and his first book, "The Migrant's Table: Meals and Memories in Bengali-American Households" (2004). After teaching for several years at the Culinary Institute of America, he joined the Department of Nutrition, Food Studies, and Public Health at NYU.
Ethnic restaurant favorites will be served!
NYU Department of Nutrition, Food Studies and Public Health
35 West 4th Street, 10th fl.
New York, NY 10012
6:30 pm Check-In and Reception | 7:00 pm Lecture
$40 Non-Members and Guests | $25 CHNY Members | $22 CHNY Student & Senior Members
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NYU Steinhardt School
35 West Fourth Street
New York, NY 10012
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