Podcasts about empire food

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available?  In Eating the Empire: Food and Society in Eighteenth-Century Britain (Reaktion Books, 2020), Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire's edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire. Troy Bickham is professor of history at Texas A & M University. He is the author of The Weight of Vengeance: The United States, the British Empire, and the War of 1812; Making Headlines: The American Revolution as Seen through the British Press; and Savages within the Empire. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available?  In Eating the Empire: Food and Society in Eighteenth-Century Britain (Reaktion Books, 2020), Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire's edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire. Troy Bickham is professor of history at Texas A & M University. He is the author of The Weight of Vengeance: The United States, the British Empire, and the War of 1812; Making Headlines: The American Revolution as Seen through the British Press; and Savages within the Empire. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available?  In Eating the Empire: Food and Society in Eighteenth-Century Britain (Reaktion Books, 2020), Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire's edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire. Troy Bickham is professor of history at Texas A & M University. He is the author of The Weight of Vengeance: The United States, the British Empire, and the War of 1812; Making Headlines: The American Revolution as Seen through the British Press; and Savages within the Empire. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available?  In Eating the Empire: Food and Society in Eighteenth-Century Britain (Reaktion Books, 2020), Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire's edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire. Troy Bickham is professor of history at Texas A & M University. He is the author of The Weight of Vengeance: The United States, the British Empire, and the War of 1812; Making Headlines: The American Revolution as Seen through the British Press; and Savages within the Empire. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Learn more about your ad choices. Visit megaphone.fm/adchoices

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available?  In Eating the Empire: Food and Society in Eighteenth-Century Britain (Reaktion Books, 2020), Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire's edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire. Troy Bickham is professor of history at Texas A & M University. He is the author of The Weight of Vengeance: The United States, the British Empire, and the War of 1812; Making Headlines: The American Revolution as Seen through the British Press; and Savages within the Empire. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/european-studies

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available?  In Eating the Empire: Food and Society in Eighteenth-Century Britain (Reaktion Books, 2020), Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire's edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire. Troy Bickham is professor of history at Texas A & M University. He is the author of The Weight of Vengeance: The United States, the British Empire, and the War of 1812; Making Headlines: The American Revolution as Seen through the British Press; and Savages within the Empire. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Learn more about your ad choices. Visit megaphone.fm/adchoices

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available?  In Eating the Empire: Food and Society in Eighteenth-Century Britain (Reaktion Books, 2020), Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain—reaching even the poorest and remotest of households. Bickham reveals how trade in the empire's edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising, and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed, and spread the British Empire. Troy Bickham is professor of history at Texas A & M University. He is the author of The Weight of Vengeance: The United States, the British Empire, and the War of 1812; Making Headlines: The American Revolution as Seen through the British Press; and Savages within the Empire. Morteza Hajizadeh is a Ph.D. graduate in English from the University of Auckland in New Zealand. His research interests are Cultural Studies; Critical Theory; Environmental History; Medieval (Intellectual) History; Gothic Studies; 18th and 19th Century British Literature. YouTube channel. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/british-studies

1 Corinthians 8 Paul through Mediterranean Eyes https://amzn.to/3zN3BZU

Welcome to Season 2, Episode 47 with special guest host Dr. Trang Lai! We're always excited to talk about food, so here we are to talk about Thai Food in America. We love Thai cuisine because it's such a great balance of fresh herbs and punchy flavors. And we're not alone. Thai cuisine is among the most popular in the U.S. and across the world. When we think about Thai food, we think about how so many dishes balance salty, sweet, sour, bitter, spicy, and umami. Do you know the various qualities of the five regions of Thai cuisine? How about the different reasons that Thai food accelerated in popularity in the last half century? You can learn all about that as well as the origin of Pad Thai in this episode. And if you want to learn more about Thai food after listening, then go out and read Flavors of Empire: Food and the Making of Thai America by Mark Padoongpatt. Also, we have an announcement in the second segment… we're taking a break while we sell our house and move to our new one. So for the next month or so, we'll be featuring some of our favorite season 1 episodes and sharing them as an encore release. For previous episodes and information, please visit our site at https://asianamericanhistory101.libsyn.com or social media links at http://castpie.com/AAHistory101. If you have any questions, comments or suggestions, email us at info@aahistory101.com. Segments 00:25 Talking About Our Favorite Thai Dishes 02:05 A History of Thai Food in America 18:05 Taking a Break While We Move

There are around 300,000 Thai Americans but almost 5,000 Thai restaurants in the United States. To understand how Thai restaurants became so ubiquitous in the US, we dive into the history of how Thai cuisine arrived in the US before Thai immigrants started to arrive in large numbers, and how Thai Americans capitalized on the popularity of their food to find their niche in the US economy. I'm joined in this episode by Associate Professor of Asian and Asian American Studies at the University of Nevada, Las Vegas, Dr. Mark Padoongpatt, author of Flavors of Empire: Food and the Making of Thai America. Our theme song is Frogs Legs Rag, composed by James Scott and performed by Kevin MacLeod, licensed under Creative Commons. Image Credit: “Thai chef Salapirom Phanita, from Pattaya Marriot hotel catering, prepares food in the forward-deployed amphibious dock landing ship USS Tortuga's (LSD 46) galley during a cooking exchange with U.S. Navy chefs as a part of exercise Cooperation Afloat Readiness and Training (CARAT) Thailand 2013. (U.S. Navy photo by Mass Communication Specialist 3rd Class Amanda S. Kitchner/Released).” Please consider a donation to the Thai Community Development Center. Additional Sources: “How Thai food took over America,” by Francis Lam, The Splendid Table, January 10, 2019. “The Surprising Reason that There Are So Many Thai Restaurants in America,” by Myles Karp, Vice, March 29, 2018. “Jet Tila on the Evolution of Thai Food in America,” by Gowri Chandra, Food and Wine, April 27, 2018. “Thai Food, Constructed and Deconstructed,” by Raegen Pietrucha, UNLV News Center, September 19, 2019. “The Decades-Long Evolution of Thai Cuisine in Los Angeles,” by Jean Trinhm KCET, December 12, 2018. “Thai Cusine's Right Time and Place,” by Mimi Sheraton, New York Times, May 20, 1981. “Pad Thai Diplomacy,” by Savannah Wallace, Medium, August 9, 2020. “You Call This Thai Food? The Robotic Taster Will Be the Judge,” by Thomas Fuller, New York Times, September 28, 2014. “The Oddly Autocratic Roots of Pad Thai,” by Alex Mayyasi, Atlas Obscura, November 7, 2019. Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora Why is Thai food so popular in the United States? We turn to Professor Mark Padoongpatt, author of Flavors of Empire: Food and the Making of Thai America for some surprising insights. We revel in regional Thai flavors with Austin Bush, author of The Food of Northern Thailand, and Leela Punyaratabandhu, author of Bangkok. Chef Hong Thaimee, author of True Thai: Real Flavors for Every Table, gives us an essential lesson in a vital Thai recipe, homemade curry paste. Plus, America's Test Kitchen puts coconut milk to a taste test and tells us about their favorites. Broadcast dates for this episode: January 11, 2019 (originally aired) January 17, 2020 (rebroadcast)

In our last episode with actor Lauren Weedman, she wanted to know why there are so many Thai restaurants in Seattle. And we left her (and you) hanging! But now we have answers. In this bonus episode, Rachel explores why there are so many Thai restaurants in the United States with Mark Padoongpatt, author of 'Flavors of Empire: Food and The Making of Thai America' and assistant professor of Asian American studies at University of Nevada Las Vegas.

Mark Padoongpatt stops by to talk about his exciting new book, Flavors of Empire: Food and the Making of Thai America with Mark Padoongpatt

In Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017), Mark Padoongpatt weaves together histories of food, empire, race, immigration, and Los Angeles in the second half of the twentieth century. Flavors of Empire explores how Thai food became hyper-visible in the United States, and yet Thai people have remained relatively invisible in American life. The story of Thai food in America begins with U.S. informal empire and culinary tourism in Thailand in the 1950s. Subsequent migration and settlement in LA spurred a Thai restaurant boom in the 1970s and 1980s. Padoongpatt investigates how these culinary contact zones helped shape Thai identity while remaining attentive to tensions over ethnicity, class, and gender in these spaces. The commercially driven, multicultural sensibility that made Thai cuisine popular among Angelenos had its limits, however, and Padoongpatt uses the clash over a weekend food festival at a Thai Buddhist temple to highlight conflicting modes of suburbanization. By the 1990s, the Thai community could organize politically, and used local culinary tourism to stimulate equitable economic development in the newly designated Thai Town neighborhood of LA. As the story of Thai cuisine in the U.S. continues to unfold, Flavors of Empire urges readers to think critically about the long journeys—both geographic and historical—that our food has taken to get to our plates. Ian Shin is C3-Mellon Postdoctoral Fellow and Lecturer in the History Department at Bates College, where his teaching and research focus on the history of the U.S. in the world and Asian American history. He is currently completing a book manuscript on the politics of Chinese art collecting in the United States in the early 20th century. Ian welcomes listener questions and feedback at kshin@bates.edu. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017), Mark Padoongpatt weaves together histories of food, empire, race, immigration, and Los Angeles in the second half of the twentieth century. Flavors of Empire explores how Thai food became hyper-visible in the United States, and yet Thai people have remained relatively invisible in American life. The story of Thai food in America begins with U.S. informal empire and culinary tourism in Thailand in the 1950s. Subsequent migration and settlement in LA spurred a Thai restaurant boom in the 1970s and 1980s. Padoongpatt investigates how these culinary contact zones helped shape Thai identity while remaining attentive to tensions over ethnicity, class, and gender in these spaces. The commercially driven, multicultural sensibility that made Thai cuisine popular among Angelenos had its limits, however, and Padoongpatt uses the clash over a weekend food festival at a Thai Buddhist temple to highlight conflicting modes of suburbanization. By the 1990s, the Thai community could organize politically, and used local culinary tourism to stimulate equitable economic development in the newly designated Thai Town neighborhood of LA. As the story of Thai cuisine in the U.S. continues to unfold, Flavors of Empire urges readers to think critically about the long journeys—both geographic and historical—that our food has taken to get to our plates. Ian Shin is C3-Mellon Postdoctoral Fellow and Lecturer in the History Department at Bates College, where his teaching and research focus on the history of the U.S. in the world and Asian American history. He is currently completing a book manuscript on the politics of Chinese art collecting in the United States in the early 20th century. Ian welcomes listener questions and feedback at kshin@bates.edu. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017), Mark Padoongpatt weaves together histories of food, empire, race, immigration, and Los Angeles in the second half of the twentieth century. Flavors of Empire explores how Thai food became hyper-visible in the United States, and yet Thai people have remained relatively invisible in American life. The story of Thai food in America begins with U.S. informal empire and culinary tourism in Thailand in the 1950s. Subsequent migration and settlement in LA spurred a Thai restaurant boom in the 1970s and 1980s. Padoongpatt investigates how these culinary contact zones helped shape Thai identity while remaining attentive to tensions over ethnicity, class, and gender in these spaces. The commercially driven, multicultural sensibility that made Thai cuisine popular among Angelenos had its limits, however, and Padoongpatt uses the clash over a weekend food festival at a Thai Buddhist temple to highlight conflicting modes of suburbanization. By the 1990s, the Thai community could organize politically, and used local culinary tourism to stimulate equitable economic development in the newly designated Thai Town neighborhood of LA. As the story of Thai cuisine in the U.S. continues to unfold, Flavors of Empire urges readers to think critically about the long journeys—both geographic and historical—that our food has taken to get to our plates. Ian Shin is C3-Mellon Postdoctoral Fellow and Lecturer in the History Department at Bates College, where his teaching and research focus on the history of the U.S. in the world and Asian American history. He is currently completing a book manuscript on the politics of Chinese art collecting in the United States in the early 20th century. Ian welcomes listener questions and feedback at kshin@bates.edu. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017), Mark Padoongpatt weaves together histories of food, empire, race, immigration, and Los Angeles in the second half of the twentieth century. Flavors of Empire explores how Thai food became hyper-visible in the United States, and yet Thai people have remained relatively invisible in American life. The story of Thai food in America begins with U.S. informal empire and culinary tourism in Thailand in the 1950s. Subsequent migration and settlement in LA spurred a Thai restaurant boom in the 1970s and 1980s. Padoongpatt investigates how these culinary contact zones helped shape Thai identity while remaining attentive to tensions over ethnicity, class, and gender in these spaces. The commercially driven, multicultural sensibility that made Thai cuisine popular among Angelenos had its limits, however, and Padoongpatt uses the clash over a weekend food festival at a Thai Buddhist temple to highlight conflicting modes of suburbanization. By the 1990s, the Thai community could organize politically, and used local culinary tourism to stimulate equitable economic development in the newly designated Thai Town neighborhood of LA. As the story of Thai cuisine in the U.S. continues to unfold, Flavors of Empire urges readers to think critically about the long journeys—both geographic and historical—that our food has taken to get to our plates. Ian Shin is C3-Mellon Postdoctoral Fellow and Lecturer in the History Department at Bates College, where his teaching and research focus on the history of the U.S. in the world and Asian American history. He is currently completing a book manuscript on the politics of Chinese art collecting in the United States in the early 20th century. Ian welcomes listener questions and feedback at kshin@bates.edu. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017), Mark Padoongpatt weaves together histories of food, empire, race, immigration, and Los Angeles in the second half of the twentieth century. Flavors of Empire explores how Thai food became hyper-visible in the United States, and yet Thai people have remained relatively invisible in American life. The story of Thai food in America begins with U.S. informal empire and culinary tourism in Thailand in the 1950s. Subsequent migration and settlement in LA spurred a Thai restaurant boom in the 1970s and 1980s. Padoongpatt investigates how these culinary contact zones helped shape Thai identity while remaining attentive to tensions over ethnicity, class, and gender in these spaces. The commercially driven, multicultural sensibility that made Thai cuisine popular among Angelenos had its limits, however, and Padoongpatt uses the clash over a weekend food festival at a Thai Buddhist temple to highlight conflicting modes of suburbanization. By the 1990s, the Thai community could organize politically, and used local culinary tourism to stimulate equitable economic development in the newly designated Thai Town neighborhood of LA. As the story of Thai cuisine in the U.S. continues to unfold, Flavors of Empire urges readers to think critically about the long journeys—both geographic and historical—that our food has taken to get to our plates. Ian Shin is C3-Mellon Postdoctoral Fellow and Lecturer in the History Department at Bates College, where his teaching and research focus on the history of the U.S. in the world and Asian American history. He is currently completing a book manuscript on the politics of Chinese art collecting in the United States in the early 20th century. Ian welcomes listener questions and feedback at kshin@bates.edu. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017), Mark Padoongpatt weaves together histories of food, empire, race, immigration, and Los Angeles in the second half of the twentieth century. Flavors of Empire explores how Thai food became hyper-visible in the United States, and yet Thai people have remained relatively invisible in American life. The story of Thai food in America begins with U.S. informal empire and culinary tourism in Thailand in the 1950s. Subsequent migration and settlement in LA spurred a Thai restaurant boom in the 1970s and 1980s. Padoongpatt investigates how these culinary contact zones helped shape Thai identity while remaining attentive to tensions over ethnicity, class, and gender in these spaces. The commercially driven, multicultural sensibility that made Thai cuisine popular among Angelenos had its limits, however, and Padoongpatt uses the clash over a weekend food festival at a Thai Buddhist temple to highlight conflicting modes of suburbanization. By the 1990s, the Thai community could organize politically, and used local culinary tourism to stimulate equitable economic development in the newly designated Thai Town neighborhood of LA. As the story of Thai cuisine in the U.S. continues to unfold, Flavors of Empire urges readers to think critically about the long journeys—both geographic and historical—that our food has taken to get to our plates. Ian Shin is C3-Mellon Postdoctoral Fellow and Lecturer in the History Department at Bates College, where his teaching and research focus on the history of the U.S. in the world and Asian American history. He is currently completing a book manuscript on the politics of Chinese art collecting in the United States in the early 20th century. Ian welcomes listener questions and feedback at kshin@bates.edu. Learn more about your ad choices. Visit megaphone.fm/adchoices