Sameness in Diversity

Americans of the 1960s, accustomed to frozen dinners and soupy casseroles, would have trouble navigating the grocery aisles and restaurant menus of today. There, they would find once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—that have become standard in contemporary Americans’ diets. In Sameness in Diversity, Laresh Jayasanker explains how food... (展开全部)