NYU Professor Krishnendu Ray Explores Hierarchy of Taste in New Book The Ethnic Restaurateur

NYU Steinhardt News

NYU Professor Krishnendu Ray Explores Hierarchy of Taste in New Book The Ethnic Restaurateur

Associate Professor Krishnendu Ray, Chair of the Food Studies Department at NYU Steinhardt, has recently published a new book The Ethnic Restaurateur, exploring the relationships between cuisine, culture, and what he notes as the "global hierarchy of taste." The book, published in February and gaining exemplary reviews throughout 2016, delves into the connection between menu prices and capital or military power a country possesses, along with economic standing of its emigrants. The author uses the Zagat review guide as a point of comparison, through the years, to compare food dish prices and the rise and fall of specific cuisines. A sociological analysis of restaurants and their food, The Ethnic Restaurateur pushes its readers to go beyond the dish to the people behind it. 

Read more about Professor Ray's book in a recent article in The Atlantic, "The Future is Expensive Chinese Food."