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Author: Theodore S. Gonzalves
Publisher: Arcadia Publishing
ISBN: 9780738576084
Category : History
Languages : en
Pages : 132
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Book Description
Nearly one in four persons in Hawai'i is of Filipino heritage. Representing one-fifth of the state's workforce, Filipinos have been in Hawai'i for more than a century, turning the rough and raw materials of sugar and pineapple into billion-dollar commodities. This book traces a history from 1946--the last year that sakadas (plantation workers) were imported from the Philippines--to the centennial year of their settlement in Hawai'i. Filipinos are central to much that has been built and cherished in the state, including the agricultural industry, tourism, military presence, labor movements, community activism, politics, education, entertainment, and sports.
Author: Theodore S. Gonzalves
Publisher: Arcadia Publishing
ISBN: 9780738576084
Category : History
Languages : en
Pages : 132
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Book Description
Nearly one in four persons in Hawai'i is of Filipino heritage. Representing one-fifth of the state's workforce, Filipinos have been in Hawai'i for more than a century, turning the rough and raw materials of sugar and pineapple into billion-dollar commodities. This book traces a history from 1946--the last year that sakadas (plantation workers) were imported from the Philippines--to the centennial year of their settlement in Hawai'i. Filipinos are central to much that has been built and cherished in the state, including the agricultural industry, tourism, military presence, labor movements, community activism, politics, education, entertainment, and sports.
Author: Nicole Ponseca
Publisher: Artisan
ISBN: 1579658822
Category : Cooking
Languages : en
Pages : 304
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Book Description
Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold—no wonder adventurous eaters like Anthony Bourdain consider Filipino food “the next big thing.” But so do more mainstream food lovers—Vogue declares it “the next great American cuisine.” Filipinos are the second-largest Asian population in America, and finally, after enjoying Chinese, Japanese, Thai, and Vietnamese food, we’re ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine. The techniques (including braising, boiling, and grilling) are simple, the ingredients are readily available, and the results are extraordinary. There are puckeringly sour adobos with meat so tender you can cut it with a spoon, along with other national dishes like kare-kare (oxtail stew) and kinilaw (fresh seafood dressed in coconut milk and ginger). There are Chinese-influenced pansit (noodle dishes) and lumpia (spring rolls); Arab-inflected cuisine, with its layered spicy curries; and dishes that reflect the tastes and ingredients of the Spaniards, Mexicans, and Americans who came to the Philippines and stayed. Included are beloved fried street snacks like ukoy (fritters), and an array of sweets and treats called meryenda. Filled with suitably bold and bright photographs, I Am a Filipino is like a classic kamayan dinner—one long, festive table piled high with food. Just dig in!
Author: Anthony Christian Ocampo
Publisher: Stanford University Press
ISBN: 0804797579
Category : Social Science
Languages : en
Pages : 270
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Book Description
This “ groundbreaking book . . . is essential reading not only for the Filipino diaspora but for anyone who cares about the mysteries of racial identity” (Jose Antonio Vargas, Pulitzer Prize–winning journalist). Is race only about the color of your skin? In The Latinos of Asia, Anthony Christian Ocampo shows that what “color” you are depends largely on your social context. Filipino Americans, for example, helped establish the Asian American movement and are classified by the US Census as Asian. But the legacy of Spanish colonialism in the Philippines means that they share many cultural characteristics with Latinos, such as last names, religion, and language. Thus, Filipinos’ “color” —their sense of connection with other racial groups—changes depending on their social context. The Filipino story demonstrates how immigration is changing the way people negotiate race, particularly in cities like Los Angeles where Latinos and Asians now constitute a collective majority. Amplifying their voices, Ocampo illustrates how second-generation Filipino Americans’ racial identities change depending on the communities they grow up in, the schools they attend, and the people they befriend. Ultimately, The Latinos of Asia offers a window into both the racial consciousness of everyday people and the changing racial landscape of American society.
Author: Leon Maria Guerrero
Publisher:
ISBN:
Category : Filipinos
Languages : en
Pages : 212
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Book Description
Author: Antonio T. Tiongson
Publisher: Temple University Press
ISBN: 9781592131235
Category : History
Languages : en
Pages : 276
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Book Description
Essays challenging conventional narratives of Filipino American history and culture.
Author: Roderick N Labrador
Publisher: University of Illinois Press
ISBN: 0252096762
Category : Social Science
Languages : en
Pages : 192
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Book Description
Drawing on ten years of interviews and ethnographic and archival research, Roderick Labrador delves into the ways Filipinos in Hawai'i have balanced their pursuit of upward mobility and mainstream acceptance with a desire to keep their Filipino identity. In particular, Labrador speaks to the processes of identity making and the politics of representation among immigrant communities striving to resist marginalization in a globalized, transnational era. Critiquing the popular image of Hawai'i as a postracial paradise, he reveals how Filipino immigrants talk about their relationships to the place(s) they left and the place(s) where they've settled, and how these discourses shape their identities. He also shows how the struggle for community empowerment, identity territorialization, and the process of placing and boundary making continue to affect how minority groups construct the stories they tell about themselves, to themselves and others.
Author: JoAnna Poblete
Publisher: University of Illinois Press
ISBN: 0252096479
Category : Social Science
Languages : en
Pages : 248
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Book Description
In the early 1900s, workers from new U.S. colonies in the Philippines and Puerto Rico held unusual legal status. Denied citizenship, they nonetheless had the right to move freely in and out of U.S. jurisdiction. As a result, Filipinos and Puerto Ricans could seek jobs in the United States and its territories despite the anti-immigration policies in place at the time. JoAnna Poblete's Islanders in the Empire: Filipino and Puerto Rican Laborers in Hawai'i takes an in-depth look at how the two groups fared in a third new colony, Hawai'i. Using plantation documents, missionary records, government documents, and oral histories, Poblete analyzes how the workers interacted with Hawaiian government structures and businesses, how U.S. policies for colonial workers differed from those for citizens or foreigners, and how policies aided corporate and imperial interests. A rare tandem study of two groups at work on foreign soil, Islanders in the Empire offers a new perspective on American imperialism and labor issues of the era.
Author: Theodore Gochenour
Publisher:
ISBN:
Category : National characteristics, American
Languages : en
Pages : 128
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Book Description
Author: United States. Congress. House. Committee on Immigration and Naturalization
Publisher:
ISBN:
Category :
Languages : en
Pages : 66
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Book Description
Author: Amy Besa
Publisher: Abrams
ISBN: 1613128088
Category : Cooking
Languages : en
Pages : 801
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Book Description
From the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine’s origins and international influences—includes photos. In the newly revised and updated Memories of Philippine Kitchens, Amy Besa, and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at the cuisine and culture of the Philippines. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
