RACE PREJUDICE AND DISCRIMINATION: READINGS IN INTERGROUP RELATIONS IN THE UNITED STATES. Edited by Arnold M. Rose. New York: Alfred A. Knopf, 1951. 605 pp. $4.50

Social Forces ◽  
1951 ◽  
Vol 30 (2) ◽  
pp. 245-245
Author(s):  
O. C. Cox
Keyword(s):  
United States ◽  
New York ◽  
Intergroup Relations ◽  
The United States ◽  
Race Prejudice ◽  
Prejudice And Discrimination

Race and Color: Jamaican Migrants in London and New York City

1985 ◽  
Vol 19 (4) ◽  
pp. 708-727 ◽  
Author(s):  
Nancy Foner
Keyword(s):  
United States ◽  
New York ◽  
New York City ◽  
York City ◽  
Social Institutions ◽  
Black Population ◽  
The United States ◽  
Racial Prejudice ◽  
Racial Context ◽  
Prejudice And Discrimination

This article explores the significance of race among Jamaicans in New York City and London. What it means to be a black Jamaican, it is argued, depends on the racial context of the receiving area. Although in the United States and Britain Jamaicans face racial prejudice and discrimination, there are advantages to living in New York. Being part of the larger black population cushions Jamaican migrants in New York from some of the sting of racial prejudice and provides them with easier access to certain occupations and social institutions.

The “Japanese Turn” in Fine Dining in the United States, 1980–2020

2020 ◽  
Vol 20 (2) ◽  
pp. 45-54
Author(s):  
Samuel H. Yamashita
Keyword(s):  
United States ◽  
New York ◽  
Los Angeles ◽  
San Francisco ◽  
San Francisco Bay Area ◽  
The United States ◽  
First Century ◽  
Further Training ◽  
Bay Area ◽  
Wide Acceptance

In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook, and sample Japanese cuisine, and ten of them eventually opened restaurants there. In the 1980s and 1990s, these chefs' frequent visits to Japan and the steady flow of Japanese stagiaires to French restaurants in Europe and the United States encouraged a series of changes that I am calling the “Japanese turn,” which found chefs at fine-dining establishments in Los Angeles, New York City, and later the San Francisco Bay Area using an ever-widening array of Japanese ingredients, employing Japanese culinary techniques, and adding Japanese dishes to their menus. By the second decade of the twenty-first century, the wide acceptance of not only Japanese ingredients and techniques but also concepts like umami (savory tastiness) and shun (seasonality) suggest that Japanese cuisine is now well known to many American chefs.

Applying the Devil's Works in a Holy Cause: Working-Class Popular Culture and the Salvation Army in the United States, 1879-1900

1997 ◽  
Vol 7 (2) ◽  
pp. 195-223
Author(s):  
Lillian Taiz
Keyword(s):  
United States ◽  
New York ◽  
New York City ◽  
Popular Culture ◽  
York City ◽  
The United States ◽  
Salvation Army ◽  
Public Meeting ◽  
The Many ◽  
Sunday Evening

Forty-eight hours after they landed in New York City in 1880, a small contingent of the Salvation Army held their first public meeting at the infamous Harry Hill's Variety Theater. The enterprising Hill, alerted to the group's arrival from Britain by newspaper reports, contacted their leader, Commissioner George Scott Railton, and offered to pay the group to “do a turn” for “an hour or two on … Sunday evening.” In nineteenth-century New York City, Harry Hill's was one of the best known concert saloons, and reformers considered him “among the disreputable classes” of that city. His saloon, they said, was “nothing more than one of the many gates to hell.”

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