Chop Suey, USA: The Story of Chinese Food in America
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Columbia University Press
[2014]
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| Schriftenreihe: | Arts and Traditions of the Table: Perspectives on Culinary History
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| Schlagworte: | |
| Online-Zugang: | FAB01 FAW01 FCO01 FHA01 FKE01 FLA01 UBG01 UPA01 Volltext |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher’s Web site, viewed September 10 2015) |
| Beschreibung: | 1 online resource (312 pages) illustrations |
| ISBN: | 9780231538169 |
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| 505 | 8 | |a American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names | |
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Datensatz im Suchindex
| _version_ | 1804175364982833152 |
|---|---|
| any_adam_object | |
| author | Chen, Yong |
| author_facet | Chen, Yong |
| author_role | aut |
| author_sort | Chen, Yong |
| author_variant | y c yc |
| building | Verbundindex |
| bvnumber | BV043016233 |
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| contents | American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names |
| ctrlnum | (OCoLC)1165485002 (DE-599)BVBBV043016233 |
| dewey-full | 641.5951 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5951 |
| dewey-search | 641.5951 |
| dewey-sort | 3641.5951 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| geographic_facet | USA |
| id | DE-604.BV043016233 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:15:07Z |
| institution | BVB |
| isbn | 9780231538169 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028441110 |
| oclc_num | 1165485002 |
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| physical | 1 online resource (312 pages) illustrations |
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| series2 | Arts and Traditions of the Table: Perspectives on Culinary History |
| spelling | Chen, Yong aut Chop Suey, USA The Story of Chinese Food in America Yong Chen New York, NY Columbia University Press [2014] © 2014 1 online resource (312 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Arts and Traditions of the Table: Perspectives on Culinary History Description based on online resource; title from PDF title page (publisher’s Web site, viewed September 10 2015) American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names In English Cooking, Chinese Food habits Hauswirtschaft und Familienleben COOKING / General bisacsh HISTORY / United States / 20th Century bisacsh Alltag, Brauchtum Geschichte Chinese Social life and customs Chinese United States Social life and customs Food habits United States History USA http://www.degruyter.com/doi/book/10.7312/chen16892 Verlag Volltext |
| spellingShingle | Chen, Yong Chop Suey, USA The Story of Chinese Food in America American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names Cooking, Chinese Food habits Hauswirtschaft und Familienleben COOKING / General bisacsh HISTORY / United States / 20th Century bisacsh Alltag, Brauchtum Geschichte Chinese Social life and customs Chinese United States Social life and customs Food habits United States History |
| title | Chop Suey, USA The Story of Chinese Food in America |
| title_auth | Chop Suey, USA The Story of Chinese Food in America |
| title_exact_search | Chop Suey, USA The Story of Chinese Food in America |
| title_full | Chop Suey, USA The Story of Chinese Food in America Yong Chen |
| title_fullStr | Chop Suey, USA The Story of Chinese Food in America Yong Chen |
| title_full_unstemmed | Chop Suey, USA The Story of Chinese Food in America Yong Chen |
| title_short | Chop Suey, USA |
| title_sort | chop suey usa the story of chinese food in america |
| title_sub | The Story of Chinese Food in America |
| topic | Cooking, Chinese Food habits Hauswirtschaft und Familienleben COOKING / General bisacsh HISTORY / United States / 20th Century bisacsh Alltag, Brauchtum Geschichte Chinese Social life and customs Chinese United States Social life and customs Food habits United States History |
| topic_facet | Cooking, Chinese Food habits Hauswirtschaft und Familienleben COOKING / General HISTORY / United States / 20th Century Alltag, Brauchtum Geschichte Chinese Social life and customs Chinese United States Social life and customs Food habits United States History USA |
| url | http://www.degruyter.com/doi/book/10.7312/chen16892 |
| work_keys_str_mv | AT chenyong chopsueyusathestoryofchinesefoodinamerica |