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The Successful Donut: Practicality Applying the kind of frugality found in a tong tine to the daily business of run- ning a donut shop also helped Cambodians succeed. Lonh asserted that shop owners constantly find ways to economize in their daily routines. For example, he told of his aunts’ uncanny talent for stretching dough to […]

The Successful Donut: Hard Work Having recognized the economic advantages of owning a donut shop, Cam- bodian refugees set about buying franchises, opening independent stores, and expanding the donut business in California so prodigiously that by the mid- 1990s, industry insiders expressed fears of supersaturation: “In my computer, I have 2,400 Cambodian doughnut shops in

The Advantageous Donut: Economic Viability Donut shops had another advantage: a relatively low and attainable cost of ownership and operation. Although an associate of Ted Ngoy’s named Scott Thov reported that opening a small store in the 1990s required an initial investment of about $80,000,22 recent arrivals used various means to accumu- late the necessary

The Advantageous Donut: Popularity The ownership and operation of donut shops offer two major advantages over other occupations: their preexisting popularity and their economic viability. Before Ted Ngoy ever tasted his first donut, a widespread, highly visible, and readily available donut business infrastructure and donut culture already had succeeded in Los Angeles. The city’s heavy

Writing in the San Francisco Chronicle in 2004, Kim Severson increased that estimate to 90 percent.11 This chapter tells the story of how and why the donut, a popular staple of so-called traditional American cuisine since the nineteenth century, became linked to Cambodian refugees in twentieth-century Los Angeles. Using inter- views with donut shop owners,

Cambodian Donut Shops and the Negotiation of Identity in Los Angeles Erin M. Curtis Cambodian Donut Shops When the communist Khmer Rouge regime came to power in Cambodia in 1975, Ted Ngoy, a major in the Cambodian army working at the Cambodian embassy in Bangkok, fled with his wife and three children “aboard one of

The Organization of This Book Our journey through the culinary landscape of Asian America begins with stories of the labor and efforts of Asian Americans individuals and entrepre- neurs who have found sustenance in the food-service sector. Part I begins with Heather Lee’s story of Chin Shuck Wing, a wage laborer in New York City’s

Food Studies and Asian Americans The study of food, foodways, cuisine, and gastronomy has emerged as an important site of inquiry in fields ranging from literature to anthropology, from sociology to history, and from film studies to gender studies. Journals such as Food and Foodways and Gastronomica have helped disseminate and promote both discipline-centered and

Acknowledgments:Too many cooks spoil the broth The familiar food-related adage cautions, “Too many cooks spoil the broth,” which may be true, but not for this book. A great number of “cooks” have had their hands in the completion of this collection. First and foremost, we thank the seventeen contributors for their enthusiasm, diligence, creativity, erudi-

What is the music and who composed/performed it? Each of you will sign up for a five-minute slot once during the semester to present a piece of music for the class. You may pull up your example on YouTube, Spotify, etc., bring in a digital file, or even perform on a instrument. Think about music that