From Canton Restaurant to Panda Express : : A History of Chinese Food in the United States / / Haiming Liu.
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...
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Superior document: | Title is part of eBook package: De Gruyter Asian Studies Contemporary Collection eBook Package |
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Place / Publishing House: | New Brunswick, NJ : : Rutgers University Press, , [2015] ©2015 |
Year of Publication: | 2015 |
Language: | English |
Series: | Asian American Studies Today
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Physical Description: | 1 online resource (218 p.) :; 2 tables |
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Liu, Haiming, author. aut http://id.loc.gov/vocabulary/relators/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 (218 p.) : 2 tables text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Asian American Studies Today Frontmatter -- CONTENTS -- ACKNOWLEDGMENTS -- NOTE ON ROMANIZATION -- INTRODUCTION -- 1. Canton Restaurant and Chinese Forty- niners -- 2. Flags of Yellow Silk -- 3. "Chinamen Live on Rice" -- 4. Chop Suey and Racial America -- 5. Kung Pao Kosher: American Jews and Chinese Food -- 6. General Tso's Chicken Made in Taiwan -- 7. The San Gabriel Valley as a Capital of Chinese Food -- 8. Who Owns Culture? -- 9. Din Tai Fung as a Global Dumpling House -- Conclusion -- Notes -- Selected Bibliography -- Index -- ABOUT THE AUTHOR restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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. Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 30. Aug 2021) Chinese Americans Food United States History. Chinese restaurants United States History. Chinese Food United States History. Cooking, Chinese History. Food habits United States History. SOCIAL SCIENCE / General. bisacsh Title is part of eBook package: De Gruyter Asian Studies Contemporary Collection eBook Package 9783110649826 Title is part of eBook package: De Gruyter Rutgers University Press Complete eBook-Package 2014-2015 9783110666151 print 9780813574752 https://doi.org/10.36019/9780813574776 https://www.degruyter.com/isbn/9780813574776 Cover https://www.degruyter.com/cover/covers/9780813574776.jpg |
language |
English |
format |
eBook |
author |
Liu, Haiming, Liu, Haiming, |
spellingShingle |
Liu, Haiming, Liu, Haiming, From Canton Restaurant to Panda Express : A History of Chinese Food in the United States / Asian American Studies Today Frontmatter -- CONTENTS -- ACKNOWLEDGMENTS -- NOTE ON ROMANIZATION -- INTRODUCTION -- 1. Canton Restaurant and Chinese Forty- niners -- 2. Flags of Yellow Silk -- 3. "Chinamen Live on Rice" -- 4. Chop Suey and Racial America -- 5. Kung Pao Kosher: American Jews and Chinese Food -- 6. General Tso's Chicken Made in Taiwan -- 7. The San Gabriel Valley as a Capital of Chinese Food -- 8. Who Owns Culture? -- 9. Din Tai Fung as a Global Dumpling House -- Conclusion -- Notes -- Selected Bibliography -- Index -- ABOUT THE AUTHOR |
author_facet |
Liu, Haiming, Liu, Haiming, |
author_variant |
h l hl h l hl |
author_role |
VerfasserIn VerfasserIn |
author_sort |
Liu, Haiming, |
title |
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 / |
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_auth |
From Canton Restaurant to Panda Express : A History of Chinese Food in the United States / |
title_alt |
Frontmatter -- CONTENTS -- ACKNOWLEDGMENTS -- NOTE ON ROMANIZATION -- INTRODUCTION -- 1. Canton Restaurant and Chinese Forty- niners -- 2. Flags of Yellow Silk -- 3. "Chinamen Live on Rice" -- 4. Chop Suey and Racial America -- 5. Kung Pao Kosher: American Jews and Chinese Food -- 6. General Tso's Chicken Made in Taiwan -- 7. The San Gabriel Valley as a Capital of Chinese Food -- 8. Who Owns Culture? -- 9. Din Tai Fung as a Global Dumpling House -- Conclusion -- Notes -- Selected Bibliography -- Index -- ABOUT THE AUTHOR |
title_new |
From Canton Restaurant to Panda Express : |
title_sort |
from canton restaurant to panda express : a history of chinese food in the united states / |
series |
Asian American Studies Today |
series2 |
Asian American Studies Today |
publisher |
Rutgers University Press, |
publishDate |
2015 |
physical |
1 online resource (218 p.) : 2 tables Issued also in print. |
contents |
Frontmatter -- CONTENTS -- ACKNOWLEDGMENTS -- NOTE ON ROMANIZATION -- INTRODUCTION -- 1. Canton Restaurant and Chinese Forty- niners -- 2. Flags of Yellow Silk -- 3. "Chinamen Live on Rice" -- 4. Chop Suey and Racial America -- 5. Kung Pao Kosher: American Jews and Chinese Food -- 6. General Tso's Chicken Made in Taiwan -- 7. The San Gabriel Valley as a Capital of Chinese Food -- 8. Who Owns Culture? -- 9. Din Tai Fung as a Global Dumpling House -- Conclusion -- Notes -- Selected Bibliography -- Index -- ABOUT THE AUTHOR |
isbn |
9780813574776 9783110649826 9783110666151 9780813574752 |
callnumber-first |
T - Technology |
callnumber-subject |
TX - Home Economics |
callnumber-label |
TX945 |
callnumber-sort |
TX 3945.4 L58 42015 |
geographic_facet |
United States |
url |
https://doi.org/10.36019/9780813574776 https://www.degruyter.com/isbn/9780813574776 https://www.degruyter.com/cover/covers/9780813574776.jpg |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641.5951 |
dewey-sort |
3641.5951 |
dewey-raw |
641.5951 |
dewey-search |
641.5951 |
doi_str_mv |
10.36019/9780813574776 |
oclc_num |
917153959 |
work_keys_str_mv |
AT liuhaiming fromcantonrestauranttopandaexpressahistoryofchinesefoodintheunitedstates |
status_str |
n |
ids_txt_mv |
(DE-B1597)526482 (OCoLC)917153959 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter Asian Studies Contemporary Collection eBook Package Title is part of eBook package: De Gruyter Rutgers University Press Complete eBook-Package 2014-2015 |
is_hierarchy_title |
From Canton Restaurant to Panda Express : A History of Chinese Food in the United States / |
container_title |
Title is part of eBook package: De Gruyter Asian Studies Contemporary Collection eBook Package |
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1770176481610170368 |
fullrecord |
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