A hundred years ago, Americans worked out their anxieties about the newcomers to their shores primarily through food: potatoes were fit for livestock, pasta made the people who ate it pale and stringy, garlic was an abomination, and pickles were morally suspect.
Guest
Jane Ziegelman, director of the Tenement Museum's culinary center and author of 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement
