Chow Chop Suey : : Food and the Chinese American Journey / / Anne Mendelson.
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to whi...
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| Superior document: | Title is part of eBook package: De Gruyter Asian Studies Contemporary Collection eBook Package |
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| VerfasserIn: | |
| Place / Publishing House: | New York, NY : : Columbia University Press, , [2016] ©2016 |
| Year of Publication: | 2016 |
| Language: | English |
| Series: | Arts and Traditions of the Table: Perspectives on Culinary History
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| Online Access: | |
| Physical Description: | 1 online resource (352 p.) |
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Table of Contents:
- Frontmatter
- Contents
- Acknowledgments
- A Note on Romanization and Terminology
- Introduction
- Prologue: A Stroke of the Pen
- Part I
- One. Origins: The Toisan-California Pipeline
- Two. The Culinary "Language" Barrier
- Three. "Celestials" on Gold Mountain
- Four. The Road to Chinatown
- Part II
- Five. The Birth of Chinese American Cuisine
- Six. Change, Interchange, and the First Successful "Translators"
- Seven. White America Rediscovers Chinese Cuisine
- Eight. An Advancement of Learning
- Nine. The First Age of Race-Blind Immigration
- Postscript: What Might Have Been
- Notes
- Glossary of Chinese Terms
- Bibliography
- Index