Author: Leslie A. WheelerPublisher:
ISBN:
Category : Food
Languages : en
Pages : 26
Book Description
The Chinese Market for American Foodstuffs
Author: Leslie A. WheelerPublisher:
ISBN:
Category : Food
Languages : en
Pages : 26
Book Description
Chop Suey, USA
Author: Yong ChenPublisher: Columbia University Press
ISBN: 0231538162
Category : Social Science
Languages : en
Pages : 325
Book Description
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.
From Canton Restaurant to Panda Express
Author: Haiming LiuPublisher: Rutgers University Press
ISBN: 0813574773
Category : Cooking
Languages : en
Pages : 219
Book Description
"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
Chop Suey and Sushi from Sea to Shining Sea
Author: Bruce Makoto ArnoldPublisher: University of Arkansas Press
ISBN: 1682260607
Category : Social Science
Languages : en
Pages : 349
Book Description
The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the “evil Chinaman” stereotype in the “foreign” world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism. Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.
The Chinese Market Series
Author: Danai KrokouPublisher: Business Expert Press
ISBN: 1637422512
Category : Business & Economics
Languages : en
Pages : 487
Book Description
Do you want the most up-to-date knowledge on the Chinese market all in one place? Now you can have it—in a set of 3 must-reads. This three-title collection is a must-have for Western entrepreneurs and SMEs doing business in or with China. The books are packed with practical advice, applicable decision-making processes and strategy options. The Chinese Market Series set includes: The Chinese Market An essential factor for the success of entrepreneurs and professionals engaging in business in or with China is being able to understand and correctly set up a sustainable and effective corporate structure. This book discusses different company structures, applicable decision-making processes and management issues to help you choose the most suitable structure. Topics covered include tax, legal, intellectual property rights, common pitfalls, and ways to address them. The Chinese e-Merging Market This book is designed to work as a step-by-step guide to the online marketplace and social media environment in China. It provides a detailed overview of the Chinese online market and proposes a variety of strategies available to foreign companies. It contains practical advice, the latest data and relevant links for further reference that Western SMEs, investors, and entrepreneurs can use to establish their online presence in China. Trading with China This is a concise and useful handbook to Western businesses, entrepreneurs and investors doing business with or in China. It is an essential guide of great use to anyone who considers exporting goods, services and technology to the Chinese market. It discusses major issues such as market barriers, import requirements, distribution channels, labelling, and operational challenges. The book contains industry information, updated data, key models, practical advice, and strategy options for different types of companies and industry sectors.
The American Food Journal
Author: Eating Asian America
Author: Robert Ji-Song KuPublisher: NYU Press
ISBN: 1479810231
Category : Cooking
Languages : en
Pages : 454
Book Description
"Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice
We Are What We Eat
Author: Donna R. GabacciaPublisher: Harvard University Press
ISBN: 0674037448
Category : Social Science
Languages : en
Pages : 289
Book Description
Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits—and thus, the make-up and direction of the American cultural mainstream—is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon—and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors’ foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which “Americanized” foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans’ multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.
Mooncakes and Milk Bread
Author: Kristina ChoPublisher: Harper Celebrate
ISBN: 0785239006
Category : Cooking
Languages : en
Pages : 305
Book Description
2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.
Author: