Bergman, Ben. “Tweeting Food Truck Draws L.A.’s Hungry Crowds.” Boston NPR News Station. 23 March. 2009. Web. 16 May. 2012. .

The article is about the emergence of food truck business in Los Angeles. It mainly focuses on how Kogi’s BBQ truck utilizes social media as a way to gain popularity and visibility to reach the potential customers.

Gabaccia, Donna. “We Are What We Eat: Ethnic Food and the Making of Americans,” (Cambridge, MA: Harvard University Press, 1998).

The book informs of various cuisines in America and the origins of fusion foods. It ultimately explains how food influences an individual’s identity, and in particular illustrates the changing identity of Americans, which can be represented through new fusion foods.

Lin, Szu-Hui. “Americans, Chinese tastes differ when it comes to Chinese food.” Survive and Thrive: Boston. December 10. 2010. Web. 1 June. 2012. .

This article highlights the distinctive characteristic between American and Chinese food and how they lead to the development of a new class of food: Asian American (fusion) food! The article mentions that Americans prefer oily and crispy foods with bold tastes, while the Chinese usually favor soft and gooey foods with many layers of flavors.

Jang, SooCheong (Shawn), Aejin Ha, Carol A. Silkes, Perceived attributes of Asian foods: From the perspective of the American customers, International Journal of Hospitality Management, Volume 28, Issue 1, March 2009, Pages 63-70, ISSN 0278-4319, 10.1016/j.ijhm.2008.03.007.(

This is a survey done by the International Journal of Hospitality Management across America. It examines what American customers think about the six Asian cuisines: Chinese, Indian, Japanese, Korean, Thai, and Vietnamese. The survey also analyzes the strengths and weaknesses of each cuisine.

Kalčik, Susan “Ethnic Foodways in America: Symbol and the Performance of Of Identity,” Ethnic and Regional Foodways, eds. Linda Brown and Kay Mussell (Knoxville: University of Tennessee Press, 1984), pp.37-65.

This article looks into the collaboration and convergence of ethnicity, group formation and food.  This article explores the use of food as a symbolic identity and how these symbols are interpreted by lenses of understanding (tying in with the formation of groups).

Mannur, Anita. “Model Minorities Can Cook: Fusion Cuisine in Asian America,” East Main Street: Asian American Popular Culture, eds. Shilpa Davé et al (NY: New York University Press, 2005), pp.72-94.

Anita Mannur compares and contrasts the representation of 2 Asian Chef’s on their mainstream television show. Anita also tackles the multicultural aspect of Asian fusion food.

Matsumoto, Valerie J. “Teaching Asian American History and Foodways.”Amerasia Journal 32.2 (2006): 75-78. Print.

This Amerasia article doubles as an introduction to the essays from the class regarding foodways and ethnic groups.  Matsumoto details her experiences and methods for teaching a course on Asian American foodways asserting the cultural and social realities and relevancy.

Oliver, Saria. “Sunny Side Up.” KoreAm February 2012: 46-52.

The article describes the background of the Kogi’s BBQ truck owner, Roy Choi and how he cofounds the food truck business with his friend, Mark Manguera, who is a Filipino American with a Korean wife. Roy does not see Kogi as Asian fusion; instead, he views Kogi as an expression of Los Angeles and a way for him to connect with Korean culture and identity.

Scattergood, Amy. “Q & A With Roy Choi: Slinging Tacos at Midnight, Calling Out Jamie Oliver Choi’s Vegetable Moment.” Los Angeles Restaurants and Dining. LA Weekly, 16 May 2012. Web. 26 May 2012. .

Sturken, Marita and Lisa Cartwright, Practices of Looking: An Introduction to Visual Culture.  (Oxford and New York: Oxford University Press, 2005), 10-44.

This article analyzes and explains how theory can be used to discuss the way in which we see the world through art, media, print, advertisements, and the internet. It investigates the way in which images carry meaning in everyday life and have different contexts depending on the cultural arena they are applied to.


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