The United States has experienced an explosion of Asian cuisines with the many new immigrants from all over Asia, each bringing their food culture to share. Americans have long embraced Chinese food and more recently have been learning about and eagerly exploring the nuances of other Asian groups' cuisines. "Asian American Food Culture" focuses on significant Asian food cultures in the United States. The dynamic culinary contributions and foodways of Chinese American, Japanese American, Vietnamese American, Thai American, Filipino American Cambodian American, and Hmong American are illuminated here together, in depth for the first time.

Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn about how the cooking and food culture of these groups translate and adapt in the United States. Narrative chapters describe the background of the groups, what their primary foods are, how the food is cooked and by whom, what the typical meals are, how food is used in special occasions, and diet and health issues. A chronology, resource guide, selected bibliography, and illustrations complement the text.