New York Times Spotlights St. Louis' Bosnian Community

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SCREENSHOT: WWW.NYTIMES.COM
  • Screenshot: www.nytimes.com
As part of "United Tastes," an ongoing New York Times series exploring the evolution of American cuisine, author John T. Edge today takes a look at the food and culture of the Bosnian community in St. Louis. The article, titled "Foods of Their Homeland, Now Mainstreamed," visits several of our Bosnian-owned restaurants, including Grbic, Gyro Company and Mr. X Pizza.

Assimilation is one of the article's major themes:
Despite [Suljeman] Grbic's pride in his place of birth, he rejects attempts, however slight, to define his work and his family as anything but American.

"We don't serve Bosnian food," he said as his wife stacked a table with grilled pljeskavica, patties of veal, stuffed with feta cheese, and cevapi, small beef sausages, served between slices of lepinja. "We buy our chicken here, we buy our veal here, we buy everything here. We cook American food."
You'll excuse us if we also draw attention to the slideshow that accompanies the article, which features photographs by frequent RFT contributor (and our former staff photographer) Jennifer Silverberg.

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