Immigrant chefs and cuisines are often constrained by Eurocentric definitions of what constitutes good food. As immigrant groups become more assimilated into US culture, so does their food.
- Professor of Food Studies, New York University
Contact Krishnendu for
- General
- Media request
- Speaking request
- Consulting / Advising
- Research collaboration
- Research supervision
- Location: New York, New York, U.S.
- Website
- Article Feed
- Joined
