Academic discussions of ethnic food have typically focused on consumer attitudes rather than producers and creators. In this weighty new book, Krishnendu Beam turns around this pattern by investigating the culinary world according to the point of view of the ethnic restaurateur.

He looks at the lives, jobs, memories, and goals of immigrants working in the food industry in New York City. He shows how travelers become laid out in new spots, making a sample of home and assuming a key part in impacting food societies because of exchanges between makers, shoppers and pundits.

In view of broad meetings with settler restaurateurs and understudies, gourmet experts and graduated class at the Culinary Establishment of America, ethnographic perception at foreigner diners and haute institutional kitchens as well as verifiable sources, for example, the US enumeration, paper inclusion of cafés, surveys, menus, recipes, and manuals, Beam uncovers changing preferences for a significant American city between the late nineteenth and through the twentieth 100 years.