Photo: #A Thai chef explains the essence of cooking Thai food to foreigners at the Blue Elephant cooking school in Bangkok, June 9, 2005.
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A Thai chef explains the essence of cooking Thai food to foreigners at the Blue Elephant cooking school in Bangkok, June 9, 2005. (Photo credit: PORNCHAI KITTIWONGSAKUL/AFP/Getty Images)

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New cultures, new flavors

Broadcast: Midmorning, 05/19/2006, 10:06 a.m.

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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.

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  • 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)

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