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The Sway of Authenticity What started out centuries ago as an indispensable pantry item in East and Southeast Asian cuisines has become global. The culinary importance of soy sauce is no longer limited to the traditional foods of countries such as Japan, China, Korea, Philippines, Thailand, and Vietnam but now serves as a generic, umami-rich […]

Gannenshoyu or First-Year Soy Sauce? Kikkoman Soy Sauce and the Corporate Forgetting of the Early Japanese American Consumer Robert Ji-Song Ku Kikkoman Soy Sauce On September 19, 2007, the Kikkoman Corporation placed a full-page color advertisement in the New York Times commemorating the company’s fiftieth anniversary in America. The ad is essentially a letter of

Oriental Cookery in Cold War Suburban America White women who encountered food cultures of Asia and the Pacific attempted to replicate the enchantment after returning home to fulfill their role as subur- ban housewives in the United States. One way that they did this was to intro- duce family and friends to their culinary discoveries

U.S. Global Expansion, Tourism, and Food Culture in Asia and the Pacific The United States emerged from World War II as the new global power and embarked on a campaign to secure the world for capitalism by defeating Mark Padoongpatt 196 communism. The Cold War between the United States and its allies and the Soviet

Epicurean Delights and Enchanting Encounters In the 1950s and 1960s, several white Americans enjoyed Asian/Pacific cuisines in restaurants across the United States. Although they frequented Chinese restaurants in the late nineteenth and early twentieth century (when it was considered slumming), during the postwar period, Asian food became even more popular, along with the growing number

Devouring Asian and Pacific Cuisine during the Cold War Mark Padoongpatt Cold War “Oriental” Food “Cooking is considered an art in the Orient,” Ruby Erskine explained to stu- dents in her cooking class at the Women’s Auxiliary to the Salt Lake Chap- ter of Life Underwriters in Utah. “And the food in the Orient,” Erskine

Reading and Cooking New Dishes in Filipino Kitchens Cookbooks provided practical instructions and directions for cooking West- ern dishes. They served as primers for the proper preparation and selection of ingredients as well as references for basic nutrition and hygiene. Most cook- books that were published in the Philippines contained recipes from France, renÉ Alexander

New Items for Old Recipes, Old Items for New Recipes Food advertisements capitalized on public school lessons by invoking hygiene, nutrition, and sanitation. Ads asserted that American goods were symbols of sophistication and worldliness available to Filipino consumers halfway around the world and that they were better than Filipino items sim- ply because they were

A New Way of Understanding Food American public schools transformed Philippine daily life. They introduced lessons in civics, self-government, and vocational training and, most nota- bly, made English the national language. American teachers, confident that their new curriculum was a vast improvement over the Catholic educational system of the Spanish period, brought lessons in nutrition,

The American Relationship with Filipino Food, 1898–1946 renÉ Alexander Orquiza Jr. Filipino Food, 1898–1946 If you had sat down to dinner at the Manila Hotel in 1936, only a few dishes on the menu would have been Filipino. Most of the items—the olives in the India relish, chicken gumbo soup, braised sweetbreads, squab casserole, beans,