Of course NYC has the widest range of ethnic eateries anywhere in the world. The city which has welcomed everyone has then been gifted with a huge array of delicious food.
But there is a surprising hierarchy to the difffering ethnic food offerings. Japanese and French food has many more rituals surrounding it and is more highly prized that say Mexican and Chinese food, see the video on a famed Japanese chef in NYC.
And three of the most common foods in NYC today, foods that are regarded as iconic in the City were all bought here by immigrants. Poor German immigrants bought us the hamburger and the hot dog and poor Italian immigrants bought us the Pizza.
And of course immigrants still keep coming and food mysteries come with them. A small number of Thai immigrants have opened a disproportionate number of restaurants and a much larger group of Bangladeshi immigrants have opened very few.
All of these twists and turns of how the relationship between imhagrants and their culinary cultures have played out in NYC has been covered in Dr Krishendu Ray’s new book ‘The Ethnic Restaurateur’ which delves beneath the surface of the broad array of ethnic eateries to show us a much more dense and interesting picture of trhe relationship between culture, eating and life in modern NYC