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Rice: The Immigrant Grain

How and why did rice, primarily long grain white rice, arrive in the British colonies and become big business? Rice origins are Asian and West African, and it is through the movement of Asian and West African populations, whether voluntary or compulsory, that rice eventually became an established staple in US agriculture. US rice consumption continues to increase as immigrants arrive from different rice cultures. From hoppin’john to rice cakes to food truck pilaf to sushi, rice is everywhere, although you may not have noticed.

Renee Marton, a writer in residence in the Library’s Allen Room, was a restaurant chef for many years and now teaches in culinary schools in NYC. She has written about food history for academic journals and food encyclopedias.











When: Thu., Jan. 31, 2013 at 1:15 pm - 3:30 pm
Where: New York Public Library—Stephen A. Schwarzman Building
476 Fifth Ave.
917-275-6975
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How and why did rice, primarily long grain white rice, arrive in the British colonies and become big business? Rice origins are Asian and West African, and it is through the movement of Asian and West African populations, whether voluntary or compulsory, that rice eventually became an established staple in US agriculture. US rice consumption continues to increase as immigrants arrive from different rice cultures. From hoppin’john to rice cakes to food truck pilaf to sushi, rice is everywhere, although you may not have noticed.

Renee Marton, a writer in residence in the Library’s Allen Room, was a restaurant chef for many years and now teaches in culinary schools in NYC. She has written about food history for academic journals and food encyclopedias.

Buy tickets/get more info now