“When my parents immigrated from Thailand to Texas in the 1970s, they quickly learned that if there were certain dishes that they were craving, that they would have to learn how to make those dishes themselves. Back then, some Thai recipe ingredients were harder to find in the US. For example, the palm sugar and tamarind needed to make Pad Thai were not readily available, so my parents made do with what they had access to: brown sugar and ketchup. While it definitely wasn’t authentic, it was close enough to give them a taste of home.
In this exhibit, you will find recipes contributed by some of AIISF’s supporters and partners. Some are relatively easy to make; others might require a minimum of cooking experience. But all of these recipes offer a culinary bridge to the cultural and economic contributions of immigrants across the years.”
- Edward Tepporn, AIISF’s Executive Director
Brenda Wong, Gerrye Wong, Omar Malik, Edward Tepporn, Save Ellis Island!, Ena Forde-Findlay, Cecilia Chiang, Dahlia Naji, Kelly Fong, Doria Lemay, Gabriela Alvarez of Liberation Cuisine, and Jeanie Low