New cultures, new flavors

If you're thinking about a night out, chances are you're considering an ethnic restaurant. One writer says the definition of ethnic fare becomes more blurry as exotic ingredients mix with traditional American food.

Guests

• Donna Gabaccia: Director of the Immigration History Research Center at the University of Minnesota. She's the author of "We Are What We Eat: Ethnic Food and the Making of Americans." (2000)

More from MPR

• Commentary: Crossing culinary borders
  May 12, 2006

Resources

• About Donna Gabaccia