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The Resource From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu

From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu

Label
From Canton Restaurant to Panda Express : a history of Chinese food in the United States
Title
From Canton Restaurant to Panda Express
Title remainder
a history of Chinese food in the United States
Statement of responsibility
Haiming Liu
Creator
Author
Subject
Genre
Language
eng
Summary
"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."--Publisher information
Member of
Cataloging source
DLC
http://library.link/vocab/creatorDate
1953-
http://library.link/vocab/creatorName
Liu, Haiming
Dewey number
641.5951
Index
index present
LC call number
TX945.4
LC item number
.L58 2015
Literary form
non fiction
Nature of contents
bibliography
Series statement
Asian American studies today
http://library.link/vocab/subjectName
  • Chinese restaurants
  • Chinese Americans
  • Chinese
  • Food habits
  • Cooking, Chinese
  • United States
  • United States
  • Chinese Americans
  • Chinese
  • Chinese restaurants
  • Cooking, Chinese
  • Ethnic relations
  • Food habits
  • Manners and customs
  • United States
  • Chinesen
  • Restaurant
  • Kochen
  • Essgewohnheit
  • Kulturaustausch
  • USA
Label
From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 181-191) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction -- Canton Restaurant and Chinese Forty-Niners -- Flags of yellow silk -- "Chinamen live on rice" -- Chop suey and racial America -- Kung Pao Kosher : American Jews and Chinese food -- General Tso's chicken made in Taiwan -- The San Gabriel Valley as a capital of Chinese food -- Who owns culture? -- Din Tai Fung as a global dumpling house -- Conclusion
Control code
ocn900194119
Dimensions
24 cm.
Extent
xi, 202 pages
Isbn
9780813574745
Lccn
2014049319
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
System control number
  • (Sirsi) o900194119
  • (OCoLC)900194119
Label
From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu
Publication
Bibliography note
Includes bibliographical references (pages 181-191) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction -- Canton Restaurant and Chinese Forty-Niners -- Flags of yellow silk -- "Chinamen live on rice" -- Chop suey and racial America -- Kung Pao Kosher : American Jews and Chinese food -- General Tso's chicken made in Taiwan -- The San Gabriel Valley as a capital of Chinese food -- Who owns culture? -- Din Tai Fung as a global dumpling house -- Conclusion
Control code
ocn900194119
Dimensions
24 cm.
Extent
xi, 202 pages
Isbn
9780813574745
Lccn
2014049319
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
System control number
  • (Sirsi) o900194119
  • (OCoLC)900194119

Library Locations

    • Waubonsee: Sugar Grove Campus - Todd LibraryBorrow it
      Collins Hall 2nd Floor Waubonsee Community College Route 47 at Waubonsee Drive, Sugar Grove, IL, 60554-9454, US
      41.7974 -88.45785
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