The study of food in Asian American literary and cultural studies is particularly concerned with the political significance of rhetorically linking of identity and cuisine. Addressing the ways eating, cooking, and preparing food is represented in a number of literary works and cultural texts, these academic studies investigate how culinary and literary tastes serve as boundaries that define and manage racial expression. Indeed, Asian American studies scholars approach food by taking culinary taste, ethnicity, and racialized labor as co-constitutive, rather than given. For the ways Asian American chefs, cooks, eaters, and food workers engage food, in part, defines their cultural position, both internally and to the US population at large. The performative force of these acts is transformed by writers and artists into personal and sensual histories, that for various gendered, linguistic, and economic reasons would otherwise be silenced. Further, Asian American authors and artists can strategically use an interest in food and cuisine to convey the complexity, multiplicity, and history of Asian American identities and politics.
Recently the study of food has been transformed into a critical practice used to combat the challenges Asian Americans endure surrounding the question of authenticity.
Stories of culinary ethnic affiliation are marketable, and Frank Chin’s calls of “food pornography” loom whenever a predominately white audience wolfs down overly saccharine stories of Asian American culinary solidarity. But in the same breath the genre is also commercially viable because of its unique ability to communicate culturally specific stories in ways that are appealing to younger generations unfamiliar with, or who want to learn more about, customs, traditions, and historical events. Indeed, these stories are unique insofar as they can provide material histories that explain how socioeconomic institutions reproduce racial inequity; yet remain palatable for those outside the ethnic group, even if these readers are those whose subject position comes under review. This article will serve as a reminder, then, that culinary writing remains a robust literary form that makes use of its market appeal to write about Asian America in a manner that is at once personal, material, and historically potent, while the study of this work recognizes that the rhetoric that becomes attached to culinary acts is a unique, active, and, at times, combative, discursive space.
The study of food in Asian American studies has been invested in demonstrating how the rhetorical linking of identity and cuisine is a politically significant act. As the “event of eating” is impossible to describe without using expressive language that catalogues communal values, the ways cultural producers write about cuisine is a unit of analysis that can be compared across national traditions, genres, and media. By historically situating how eating, cooking, and preparing food is represented in a number of literary works, academic studies of Asian Americans, food, and literary culture show how culinary and literary tastes serve as boundaries that define and manage racial expression. The ways Asian American chefs, cooks, eaters, and food workers engage food, in part, defines their cultural position, both internally and to the US population at large. The material force of these performative acts has been refashioned, aesthetically, by writers and artists to counter the persistence of the perpetual foreigner stereotype, as Asian American authors and artists leverage a general interest in their food and cuisine to convey the complexity, multiplicity, and history of Asian American identities and politics.
Asian American studies scholars approach food by taking culinary taste, ethnicity, and racialized labor as co-constitutive, rather than given. This approach recognizes a unique and active Asian American culinary space, while opposing pernicious stereotypes that seek to limit the power of alimentary images and Asian American ways of life. In this light, the study of food has been transformed into a critical practice used to combat the challenges Asian Americans endure surrounding the question of authenticity. Faced with articulating the parameters of their community, often without the benefit of institutional power, Asian Americans have turned to food to tell not only “who they are” but to communicate sensual and complex histories that for various gendered, linguistic, and economic reasons would otherwise be silenced.
Centering the Margins: Knowledge Production in the Introductory Archaeology Course
