Table of contents for Pasta, fried rice, and matzoh balls : immigrant cooking in America / by Loretta Frances Ichord ; illustrated by Jan Davey Ellis.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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TABLE OF CONTENTS
INTRODUCTION
THE EARLY IMMIGRANTS SHAPE THE AMERICAN DIET: 1565-1879
CHAPTER ONE: FOOD AND CULTURE WILL CONQUER
 Swedish Meatballs (Swedish-American)
CHAPTER TWO: THE GERMAN AND IRISH IMMIGRANTS BRING THEIR 
	 GIFTS OF FOOD AND TRADITION
 German Potato Salad (German-American)
GREAT ETHNIC CUISINES ROLL IN: 1880-1921
CHAPTER THREE: ITALIANS SPICE UP THE AMERICAN DIET
 Gnocchi Potato Pasta (Italian-American)
CHAPTER FOUR: EASTERN EUROPEANS INTRODUCE GREAT SAUSAGES
 AND OTHER DELICACIES 
 Babka Easter-Yeast Cake (Polish-American)
CHAPTER FIVE: JEWISH IMMIGRANTS SHARE THEIR SPECIAL 
 CULINARY TRADITIONS
 Matzoh Balls and Chicken Soup (Jewish-American)
CHAPTER SIX: OTHER ETHNIC GROUPS ADD THEIR UNIQUE FARE 
 Portuguese Sweetbread (Portuguese-American)
IMMIGRANTS FROM ASIA BRING THEIR EXOTIC DISHES: 1850-1921
CHAPTER SEVEN: CHINESE IMMIGRANTS: COOKS OF FRAGRANT 
 CUISINE 
 Fried Rice (Chinese-American)
CHAPTER EIGHT: JAPANESE IMMIGRANTS: PREPARE FOODS PLEASING
 TO THE EYE AND THE STOMACH 
 Sukiyaki (Japanese-American)
APPENDIX
SOURCE NOTES
BIBLIOGRAPHY 

Library of Congress Subject Headings for this publication:

Diet -- United States -- History.
Food habits -- United States -- History.
Immigrants -- United States -- Nutrition.
Cookery -- United States.