From Canton Restaurant to Panda Express: A History of Chinese Food in the United States
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 G...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New Brunswick, NJ
Rutgers University Press
[2015]
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| Schriftenreihe: | Asian American Studies Today
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| Schlagworte: | |
| Online-Zugang: | FAW01 FHA01 FKE01 FLA01 UPA01 UBG01 FAB01 FCO01 Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 04. Sep 2019) |
| Beschreibung: | 1 online resource 2 tables |
| ISBN: | 9780813574776 |
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| 520 | |a 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 | ||
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Datensatz im Suchindex
| _version_ | 1804180604501098496 |
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| any_adam_object | |
| author | Liu, Haiming |
| author_facet | Liu, Haiming |
| author_role | aut |
| author_sort | Liu, Haiming |
| author_variant | h l hl |
| building | Verbundindex |
| bvnumber | BV046211515 |
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| dewey-full | 641.5951 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5951 |
| dewey-search | 641.5951 |
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| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV046211515 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:38:24Z |
| institution | BVB |
| isbn | 9780813574776 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031590402 |
| oclc_num | 932572594 |
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| physical | 1 online resource 2 tables |
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| publishDate | 2015 |
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| publisher | Rutgers University Press |
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| spelling | Liu, Haiming Verfasser aut From Canton Restaurant to Panda Express A History of Chinese Food in the United States Haiming Liu New Brunswick, NJ Rutgers University Press [2015] © 2015 1 online resource 2 tables txt rdacontent c rdamedia cr rdacarrier Asian American Studies Today Description based on online resource; title from PDF title page (publisher's Web site, viewed 04. Sep 2019) 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 In English SOCIAL SCIENCE / General bisacsh Chinese Americans Food United States History Chinese restaurants United States History Chinese Food United States History Cooking, Chinese History Food habits United States History https://www.degruyter.com/isbn/9780813574776 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Liu, Haiming From Canton Restaurant to Panda Express A History of Chinese Food in the United States SOCIAL SCIENCE / General bisacsh Chinese Americans Food United States History Chinese restaurants United States History Chinese Food United States History Cooking, Chinese History Food habits United States 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 | SOCIAL SCIENCE / General bisacsh Chinese Americans Food United States History Chinese restaurants United States History Chinese Food United States History Cooking, Chinese History Food habits United States History |
| topic_facet | SOCIAL SCIENCE / General Chinese Americans Food United States History Chinese restaurants United States History Chinese Food United States History Cooking, Chinese History Food habits United States History |
| url | https://www.degruyter.com/isbn/9780813574776 |
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