What we talk about when we talk about food: Using food to teach history at the Tenement Museum

Public Historian

Volumn 34, Issue 2, 2012, Pages 79-89

  Steinberg, Adam ^a,b  

^a Lower East Side Tenement Museum   (United States)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Culture; Food; Immigration; Lower East Side; Walking tour

Indexed keywords

EID: 84863511080     PISSN: 02723433     EISSN: None     Source Type: Journal    
DOI: 10.1525/tph.2012.34.2.79     Document Type: Review

References (7)

1. See for example, Ruth J. Abram, "Kitchen Conversations: Democracy in Action at the Lower East Side Tenement Museum", The Public Historian 29, no. 1(Winter, 2007):59-76;
2. Maggie Russell-Ciardi, "The Museum as a Democracy-Building Institution: Reflections on the Shared Journeys Program at the Lower East Side Tenement Museum", The Public Historian 30, no. 1(February 2008):39-52.
3. Hasia Diner, Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration (Cambridge, MA: Harvard University Press, 2001).
4. Donna Gabaccia, We Are What We Eat: Ethnic Food and the Making of Americans (Cambridge, MA: Harvard University Press, 2000).
5. Zilia Janer, Latino Food Culture (Westport, CT: Greenwood Press, 2008).
6. Hanna Miller, "Identity takeout: How American Jews made Chinese food their ethnic cuisine", The Journal of Popular Culture 39, no. 3(2006):430-65.
7. Mark Bittman, How to Cook Everything: Simple Recipes for Great Food (New York: Hungry Minds, 1998).