ETHNIC/REGIONAL culinary contributions
“Areas with more immigrants tend to have good food,” says Charles Hirschman, a sociology
professor at the University of Washington, Seattle, and author of “The Contributions of Immigrants
to American Culture,” published in the Summer 2013 issue of Daedalus. “There isn’t a time in
American history when cuisine has existed without the influence of immigrants.”
In Minnesota, Hmong from Laos serve a bitter bamboo soup and a plate of pig’s intestines.
Arabs in Dearborn, Michigan, host post-Ramadan feasts of stuffed lamb stomach and Lebanese
raw-meat dishes. Kurds in Tennessee prepare breads and family meals of dumplings and greens.
Immigrants across the U.S. share the foods of
their homelands. By Jan Greenberg