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TRAVEL BLOG6.27.07
Wanted: Cambodian Noodle Joint in New York
He writes:
Fishbane’s conversation with a food studies professor unearths several factors that influence the relative popularity of some ethnic cuisines over others, including “ethnic migrations, world’s fairs, gastronomical proximity, aesthetic cachet and the location of U.S. military bases.” But in the end, he decides, it’s Americans’ lack of familiarity with Cambodian culture that seems to be the sticking point. One final note: We wonder if Fishbane would have more luck in Southern California, in the Long Beach neighborhood of Little Phnom Penh.
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Photo by Silly Jilly via Flickr, (Creative Commons). Categories: Weblog • Cambodia • Food: The Moveable Feast • New York 
Permalink • Comments (2)
COMMENTS"If New York is the food capital of the world...”. I think London has displaced New York in terms of culinary diversity, Last I was there I had authentic Burmese food. And I bet you could find authentic Kuy Thiew there as well. By Travis Choma on 7.1.07 at 09:30 AM
Cambodian cuisine unfortunately has an undeserved reputation for being bland. I think Americans also think of poverty and the Khmer Rouge days when they are confronted with the rare opportunity to sample it, and unfortunately that leads them to believe Cambodia couldn’t possible offer good food. Quite the contrary however. I think the food in Phnom Penh and Sihanoukville is fabulous. By Adam in Mui Ne on 8.13.07 at 08:07 PM
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If New York is the food capital of the world, why is a good bowl of kuy thiew so hard to come by? That’s the question writer Matthew Fishbane 
