Three waves of migration from different parts of the world have shaped the
American diet. The first consisted of Northern Europeans and Chinese (until 1882), followed by a Mediterranean and Eastern European wave (1880-1924). The 1965-2023 wave consisted of migrants from Asia and Latin America. Each wave brought the taste for its produce, stimulating American demand for products such as olive oil, avocados and chilies. We interrogate the transformation of American foodways with each wave of migration in terms of ethnic entrepreneurship and taste.
