About This Issue

This issue of The American Historian features three articles on “Food History.” One essay discusses the significance of food during the Cold War by examining multiple well-known chefs and cookbook authors, most significantly Julia Child and Lou Rand Hogan. Another article examines the importance of Chinese restaurants at the turn of the 20th century and argues that their importance went beyond a place for food. Chinese restaurateurs used their restaurants as a way to circumvent Chinese Exclusion laws and carve out a legally safe place in the United States. The last article on Latinx Veganism shows how food illuminates issues of race, class, and power. The issue also includes an article on the disparate experiences of visiting Ellis Island and Angel Island, and what that disparity tells us about the immigration centers’ importance in the national imagination, an article on the current crises of contingent employment, and and article by OAH president Erika Lee.

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