From Canton Restaurant to Panda Express: a history of Chinese food in the United States
"The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Raci...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New Brunswick, New Jersey ; London
Rutgers University Press
[2015]
|
| Schriftenreihe: | Asian American studies today
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | "The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"...Provided by publisher |
| Beschreibung: | Includes bibliographical references (pages 181-191) and index |
| Beschreibung: | xi, 202 Seiten 24 cm |
| ISBN: | 9780813574752 9780813574745 |
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| 520 | |a "The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"...Provided by publisher | ||
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Datensatz im Suchindex
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| adam_text | FROM CANTON RESTAURANT TO PANDA EXPRESS
/ LIU, HAIMINGYYD1953-
: 2015
TABLE OF CONTENTS / INHALTSVERZEICHNIS
CANTON RESTAURANT AND CHINESE FORTY-NINERS
FLAGS OF YELLOW SILK
CHINAMEN LIVE ON RICE
CHOP SUEY AND RACIAL AMERICA
KUNG PAO KOSHER : JEWISH AMERICANS AND CHINESE FOOD
GENERAL TSO S CHICKEN MADE IN TAIWAN
SAN GABRIEL VALLEY AS A CAPITAL OF CHINESE FOOD
WHO OWNS CULTURE?
DIN TAI FUNG AS A GLOBAL DUMPLING HOUSE
DIESES SCHRIFTSTCK WURDE MASCHINELL ERZEUGT.
|
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| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| spelling | Liu, Haiming 1953- Verfasser (DE-588)131905562 aut From Canton Restaurant to Panda Express a history of Chinese food in the United States Haiming Liu New Brunswick, New Jersey ; London Rutgers University Press [2015] xi, 202 Seiten 24 cm txt rdacontent n rdamedia nc rdacarrier Asian American studies today Includes bibliographical references (pages 181-191) and index "The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"...Provided by publisher Alltag, Brauchtum Geschichte Chinese restaurants United States History Chinese Americans Food United States History Chinese Food United States History Food habits United States History Cooking, Chinese History USA United States Ethnic relations United States Social life and customs LoC Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029008589&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Liu, Haiming 1953- From Canton Restaurant to Panda Express a history of Chinese food in the United States Alltag, Brauchtum Geschichte Chinese restaurants United States History Chinese Americans Food United States History Chinese Food United States History Food habits United States History Cooking, Chinese History |
| title | From Canton Restaurant to Panda Express a history of Chinese food in the United States |
| title_auth | From Canton Restaurant to Panda Express a history of Chinese food in the United States |
| title_exact_search | From Canton Restaurant to Panda Express a history of Chinese food in the United States |
| title_full | From Canton Restaurant to Panda Express a history of Chinese food in the United States Haiming Liu |
| title_fullStr | From Canton Restaurant to Panda Express a history of Chinese food in the United States Haiming Liu |
| title_full_unstemmed | From Canton Restaurant to Panda Express a history of Chinese food in the United States Haiming Liu |
| title_short | From Canton Restaurant to Panda Express |
| title_sort | from canton restaurant to panda express a history of chinese food in the united states |
| title_sub | a history of Chinese food in the United States |
| topic | Alltag, Brauchtum Geschichte Chinese restaurants United States History Chinese Americans Food United States History Chinese Food United States History Food habits United States History Cooking, Chinese History |
| topic_facet | Alltag, Brauchtum Geschichte Chinese restaurants United States History Chinese Americans Food United States History Chinese Food United States History Food habits United States History Cooking, Chinese History USA United States Ethnic relations United States Social life and customs |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029008589&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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