From Canton Restaurant to Panda Express : A History of Chinese Food in the United States / / Haiming Liu
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| Autore: |
Liu Haiming
|
| Titolo: |
From Canton Restaurant to Panda Express : A History of Chinese Food in the United States / / Haiming Liu
|
| Pubblicazione: | New Brunswick, NJ : , : Rutgers University Press, , [2015] |
| ©2015 | |
| Descrizione fisica: | 1 online resource (218 p.) |
| Disciplina: | 641.5951 |
| Soggetto topico: | Cooking, Chinese - History |
| Food habits - United States - History | |
| Chinese - Food - United States - History | |
| Chinese Americans - Food - United States - History | |
| Chinese restaurants - United States - History | |
| Soggetto geografico: | United States Social life and customs |
| United States Ethnic relations | |
| Soggetto genere / forma: | Electronic books. |
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | Frontmatter -- CONTENTS -- ACKNOWLEDGMENTS -- NOTE ON ROMANIZATION -- INTRODUCTION -- 1. Canton Restaurant and Chinese Forty- niners -- 2. Flags of Yellow Silk -- 3. "Chinamen Live on Rice" -- 4. Chop Suey and Racial America -- 5. Kung Pao Kosher: American Jews and Chinese Food -- 6. General Tso's Chicken Made in Taiwan -- 7. The San Gabriel Valley as a Capital of Chinese Food -- 8. Who Owns Culture? -- 9. Din Tai Fung as a Global Dumpling House -- Conclusion -- Notes -- Selected Bibliography -- Index -- ABOUT THE AUTHOR |
| Sommario/riassunto: | From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso's chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans. Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed-not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang's and a consideration of how Chinese food culture continues to spread around the globe. Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today. |
| Titolo autorizzato: | From Canton Restaurant to Panda Express |
| ISBN: | 0-8135-7477-3 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910798071403321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Asian American studies today.