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Spicy Doritos And How Foods Become American

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Oct 26, 2020

Over the years on The Sporkful, Dan has explored an idea that’s changed the way he understands food in the U.S.: You can track an immigrant group’s assimilation in America by looking at whether their food is perceived as American, or foreign. Why is pizza accepted as American, while wonton soup is considered foreign — even though Chinese immigrants came to America in large numbers before Italian immigrants? This week we continue to explore this question with Professor Krishnendu Ray, who first explained this concept on our show, as well as chef and recipe developer Yewande Komolafe, and cookbook authors Madhur Jaffrey and Priya Krishna. 

Additional resources:

Interstitial music in this episode by Black Label Music:

  • "Get In The Back" by Kenneth J. Brahmstedt
  • Intrepid Stratagem" by Stephen Clinton Sullivan
  • "Shake and Bake" by Hayley Briasco
  • "Slightly Carbonated" by Erick Anderson
  • "Can You Dig It" by Cullen Fitzpatrick
  • "Pong" by Kenneth J. Brahmstedt
  • "Kenny" by Hayley Briasco

Photo courtesy of Dan Keck/Flickr.


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