Contents
Traditional Foods and Customs
Online Textbook: Albala, K. (2011). Food Cultures of the World Encyclopedia: Asia.
- Asian Heritage Diet Pyramid, Oldways.
- Lipman, J. Mt. Holyoke College, Chifanle meiyou? — “Have you eaten?” (originally appeared on Mt. Holyoke’s website)
Health and Disease
- Gupta S, Teede H, Aroni R, (2018). Spicing up your advice for South Asian and Anglo-Australians with type 2 diabetes and CVD: Do cultural constructions of diet matter? Appetite, 120(1), 679-697.
- Moderate fish intake reduces risk of Depression in Japanese (PDF)
- Food for thought: A traditional Okinawan diet may help prolong life
Social, Political, and/or Historical Context
- Rude, Emelyn. (2016). A Very Brief History of Chinese Food in America, Time Magazine.
- Zhang J. (2015). The Foods of the Worlds: Mapping and Comparing Contemporary Gastrodiplomacy Campaigns. International Journal of Communication, 9, 568–591.
- Mishan, Ligaya. (2018). The Chefs Redefining Polynesian Cuisine. The New York Times.
- Ancient Japanese Food Craft Brings Persimmons To American Palates
- A Different Asian American Timeline
- ‘Chinese Restaurant Syndrome’ – what is it and is it racist? – BBC News (01/2020)
Within Dietetics
- Wahlstedt A, Bradley E, Castillo J, and Burt KG. (2021). MSG Is A-OK: Exploring the Xenophobic History of and Best Practices for Consuming Monosodium Glutamate. Journal of the Academy of Nutrition and Dietetics, published online Mar 4 2021.
- Otterman, S. (2019). A White Restaurateur Advertised ‘Clean’ Chinese Food. Chinese-Americans Had Something to Say About It.
- Mukherjea A, Asian Indian Views on Diet and Health in the United States: Importance of Understanding Cultural and Social Factors to Address Disparities. Journal of Family and Community Health, 36(4), 311-323.
- Asian and Pacific Islander Health Forum: Designing Culturally Responsive Health and Nutrition Programs. (2023). *great resource for create a personal/professional values statement.
Recipes
Cantonese Char Siu Bao (Roast Pork Buns)
Filipino Rice Porridge with Chicken and Ginger (Arroz Caldo)
Japanese Salmon and Black Sesame Onigiri (Japanese Rice Balls)
Japanese Soba Noodles with Wasabi and Shiitake Mushrooms
Japanese Spinach and Tofu Salad with Peanut–Miso Dressing
Japanese Sweet Mochi With Red Bean Filling
Masaharu Morimoto’s Pork and Shrimp Shumai
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Kate Gardner Burt, PhD, RD is an assistant professor at Lehman College and a registered dietitian and culinary nutritionist. She teaches courses in community and public health nutrition and cultural food and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems in the Bronx and NYC as a whole. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.
