Ethnic Foodscapes: Foreign Cuisines in the United States

References

• Aguirre, B. E., E. L. Quarantelli, and Jorge Mendoza. 1988. “The Collective Behavior of Fads: The Characteristics, Effects, and Career of Streaking.” American Sociological Review. 53 (4): 569–584.10.2307/2095850
   Web of Science ®Google Scholar
• Barbas, Samantha. 2003. “‘I’ll Take Chop Suey’: Restaurants as Agents of Culinary and Cultural Change.” The Journal of Popular Culture 36 (4): 669–686.10.1111/1540-5931.00040
   Web of Science ®Google Scholar
• Bourdieu, P. 1984. Distinction: A Social Critique of the Judgment of Taste. Cambridge, MA: Harvard University Press.
   Google Scholar
• Ferrero, Sylvia. 2002. “Como Sin Par. Consumption of Mexican Food in Los Angeles: Foodscapes in a Transnational Consumer Society.” In Food Nations: Selling Taste in Consumer Societies, edited by Warren Belasco and Phillip Scranton, 194–219. New York: Routledge.
   Google Scholar
• Florida, R. 2002. The Rise of the Creative Class: And How It’s Transforming Work, Leisure, Community and Everyday Life. New York: Basic Books.
   Google Scholar
• Goldberg, Amir. 2011. “Mapping Shared Understandings Using Relational Class Analysis: The Case of the Cultural Omnivore Reexamined.” American Journal of Sociology 116 (5): 1397–1436.
   Web of Science ®Google Scholar
• Hall, Matthew. 2013. “Residential Integration on the New Frontier: Immigrant Segregation in Established and New Destinations.” Demography 50 (5): 1873–1896.
   PubMed Web of Science ®Google Scholar
• Inwood, Shoshanah, Jeff Sharp, Richard Moore, and Deborah Stinner. 2009. “Restaurants, Chefs and Local Foods: Insights Drawn from Application of a Diffusion of Innovation Framework.” Agriculture and Human Values 26: 177–191.10.1007/s10460-008-9165-6
   Web of Science ®Google Scholar
• Johnson, Josée, and Shyon Baumann. 2007. “Democracy versus Distinction: A Study of Omnivorousness in Gourmet Food Writing.” American Journal of Sociology 113 (1): 165–204.10.1086/518923
   Web of Science ®Google Scholar
• Johnston, Josée, and Shyon Baumann. 2010. Foodies. Democracy and Distinction in the Gourmet Foodscape. New York: Routledge.
   Google Scholar
• Johnston, Josée, Alexandra Rodney, and Michelle Szabo. 2012. “Place, Ethics, and Everyday Eating: A Tale of Two Neighbourhoods.” Sociology. 46 (6): 1091–1108.10.1177/0038038511435060
   Google Scholar
• Kratke, Stefan. 2011. The Creative Capital of Cities. Malden, MA: Wiley-Blackwell.10.1002/9781444342277
   Google Scholar
• Kuh, Patric. 2001. The Last Days of Haute Cuisine. New York: Penguin Books.
   Google Scholar
• Land, Kenneth C., Patricia L. McCall, and Daniel S. Nagin. 1996. “A Comparison of Poisson, Negative Binomial, and Semiparametric Mixed Poisson Regression Models: With Empirical Applications to Criminal Careers Data.” Sociological Methods and Research 24: 387–442.10.1177/0049124196024004001
   Web of Science ®Google Scholar
• Long, Lucy. 2004. “Culinary Tourism: A Folkloristic Perspective on Eating and Otherness.” In Culinary Tourism, edited by Lucy Long, 20–50. Lexington, KY: University of Kentucky Press.
   Google Scholar
• Lu, Shun, and Gary Alan Fine. 1995. “The Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment.” The Sociological Quarterly 36 (3): 535–553.10.1111/tsq.1995.36.issue-3
   Web of Science ®Google Scholar
• Markusen, Ann. 2006. “Urban Development and the Politics of a Creative Class: Evidence from the Study of Artists.” Environment and Planning 38 (10): 1921–1940.10.1068/a38179
   Web of Science ®Google Scholar
• Neal, Zachary P. 2006. “Culinary Deserts, Gastronomic Oases: A Classification of US Cities.” Urban Studies 43 (1): 1–21.10.1080/00420980500388728
   Web of Science ®Google Scholar
• Peterson, Richard. 1992. “Understanding Audience Segmentation: From Elite and Mass to Omnivore and Univore.” Poetics 33 (6): 299–319.
   Google Scholar
• Ray, Krishnendu. 2011. “Dreams of Pakistani Grill and Vada Pao in Manhattan: Reinscribing the Immigrant Body in Metropolitan Discussions of Taste.” Culture & Society 14 (2): 243–273.
   Google Scholar
• Ray, Krishnendu. 2016. The Ethnic Restauranteur. New York: Bloomsbury Academic.
   Google Scholar
• Rogers, Everett. 2003. Diffusion of Innovations. 5th ed. New York: Free Press.
   Google Scholar
• Simmel, Georg. 1957. “Fashion.” American Journal of Sociology 62 (6): 541–558.10.1086/222102
   Web of Science ®Google Scholar
• Tuchman, Gaye, and Harry G. Levine. 1992. “New York Jews and Chinese Food: The Social Construction of an Ethnic Pattern.” Contemporary Ethnography 22 (3): 382–407.
   Web of Science ®Google Scholar
• Veblen, Thorstein. 1973. The Theory of the Leisure Class. Boston, MA: Houghton Mifflin.
   Google Scholar
• Vigdor, Jacob. 2013. “Measuring Immigrant Assimilation in Post-Recession America.” Manhattan Institute Civic Report. 76. http://www.manhattan-institute.org/html/cr_76.htm.
   Google Scholar
• Warde, Alan, David Wright, and Modesto Gayo-Cal. 2007. “Understanding Cultural Omnivorousness: Or, the Myth of the Cultural Omnivore.” Cultural Sociology 1 (2): 143–164.10.1177/1749975507078185
   Web of Science ®Google Scholar
• Wejnert, Barbara. 2002. “Integrating Models of Diffusion of Innovations: A Conceptual Framework.” Annual Review of Sociology 28: 297–326.10.1146/annurev.soc.28.110601.141051
   Web of Science ®Google Scholar
• Zelinsky, Wilbur. 1985. “The Roving Palate: North America's Ethnic Restaurant Cuisines.” Geoforum 16: 51–72.10.1016/0016-7185(85)90006-5
   Web of Science ®Google Scholar
• Zukin, Sharon, and Jennifer Smith Maguire. 2004. “Consumers and Consumption.” Annual Review of Sociology 30: 173–197.10.1146/annurev.soc.30.012703.110553
   Web of Science ®Google Scholar