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Chop Suey A Cultural History Of Chinese Food In The United States

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Chop Suey

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Chop Suey by Andrew Coe Book Summary:

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

Chop Suey, USA

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Chop Suey, USA by Yong Chen Book Summary:

American diners began flocking to Chinese restaurants more than a century ago, making Chinese cuisine the first mass-consumed food in the United States. By 1980, it had become the countryÕs most popular ethnic cuisine. Chop Suey, USA is the first comprehensive analysis of the forces that made Chinese food ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Chinese foodÕs transpacific migration and commercial success is both an epic story of global cultural exchange and a history of the socioeconomic, political, and cultural developments that shaped the American appetite for fast food and cheap labor in the nineteenth and twentieth centuries. Americans fell in love with Chinese food not because of its gastronomic excellence. They chose quick and simple dishes like chop suey over ChinaÕs haute cuisine, and the affordability of such Chinese food democratized the once-exclusive dining-out experience for underprivileged groups, such as marginalized Anglos, African Americans, and Jews. The mass production of food in Chinese restaurants also extended the role of Chinese Americans as a virtual service labor force and marked the racialized division of the American population into laborers and consumers. The rise of Chinese food was also a result of the ingenuity of Chinese American restaurant workers, who developed the concept of the open kitchen and popularized the practice of home delivery. They effectively streamlined certain Chinese dishes, turning them into nationally recognized brand names, including chop suey, the ÒBig MacÓ of the pre-McDonaldÕs era. Those who engineered the epic tale of Chinese food were a politically disfranchised, numerically small, and economically exploited group, embodying a classic American story of immigrant entrepreneurship and perseverance.

From Canton Restaurant to Panda Express

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

From Canton Restaurant to Panda Express by Haiming Liu Book 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"--Provided by publisher.

Chop Suey and Sushi from Sea to Shining Sea

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Chop Suey and Sushi from Sea to Shining Sea by Bruce Makoto Arnold,Tanfer Emin Tunç,Raymond Douglas Chong Book Summary:

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.

Sweet and Sour

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Sweet and Sour by John Jung Book Summary:

"Sweet and Sour" examines the history of Chinese family restaurants in the U. S. and Canada. Why did many Chinese immigrants enter this business around the end of the 19th century? What conditions made it possible for Chinese to open and succeed in operating restaurants after they emigrated to North America? How did Chinese restaurants manage to attract non-Chinese customers, given that they had little or no acquaintance with the Chinese style of food preparation and many had vicious hostility toward Chinese immigrants? The goal of "Sweet and Sour" is to understand how the small Chinese family restaurants functioned. Narratives provided by 10 Chinese who grew up in their family restaurants in all parts of the North America provide valuable insights on the role that this ethnic business had on their lives. Is there any future for this type of immigrant enterprise in the modern world of franchised and corporate owned eateries or will it soon, like the Chinese laundry, be a relic of history? Excerpts from Reviews I greatly admired and enjoyed "Sweet and Sour: Life in Chinese Family Restaurants" It does an excellent job of going over the historical background on early U. S. Chinese restaurants, unearthing lots of material new to me. And the interviews of Chinese restaurateurs opened up a whole new side to the story, of what it was like to work and live in these restaurants. Andrew Cole, "Chop Suey: A Cultural History of Chinese Food in the United States" "Sweet and Sour: Life in Chinese Family Restaurants" tackles the long-neglected topic of Chinese food with a focus on Chinese restaurants. This well-researched, thoughtfully conceptualized monograph brings academic rigor and adds historical depth, as well as the perspectives of an insightful scholar and a second-generation Chinese American, to our understanding of the development of Chinese food in the realm of public consumption in the United States and Canada. It promises to elevate that understanding to a higher level... Through this book, I hope, consumers at the ubiquitous Chinese restaurants can also gain a deeper appreciation of historical forces and human experiences that have shaped the food they now enjoy. Yong Chen, Professor of History, University of California, Irvine. "San Francisco Chinese 1850-1943: A Trans-Pacific Community." "Sweet and Sour" covers many important aspects of the Chinese restaurant business and it is a great contribution to the study of Chinese food in America. This area really deserves more attention than it has had. Haiming Liu, Prof.Ethnic & Women's Studies, Calif. State Polytechnic Univ. Pomona. I am reading your delightful book, Sweet and Sour. I especially like the "Insider Perspectives" section. Those first-hand experiences can generate a lot of potentially testable hypotheses about how the Chinese were able to provision their remote restaurants with exotic ingredients while other ethnic groups could not. Susan B. Carter, Univ. of California, Riverside Reader Comments You've made some amazing observations, wrote them down with sincerity, and I wholeheartedly support you on it. You've brought back some fond memories and I'm sure it will touch other folks like myself that have gone through it. Dave Chow When reading Sweet and Sour, I was struck by how it is both a work of scholarship and a documentation of the experience of Chinese restaurant workers. It serves to teach us about their experiences on multiple levels. Heather Lee Brings back childhood memories as most of the people interviewed are from Toisan like my family. We could always go into a new town, drop in at a Chinese restaurant and be welcomed. Dad would run out and say, "they're cousins! Rosemary Eng

Eating Asian America

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Eating Asian America by Robert Ji-Song Ku,Martin F. Manalansan,Anita Mannur Book Summary:

Chop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. So much so that contentious notions of ethnic authenticity and authority are marked by and argued around images and ideas of food. Eating Asian America: A Food Studies Reader collects burgeoning new scholarship in Asian American Studies that centers the study of foodways and culinary practices in our understanding of the racialized underpinnings of Asian Americanness. It does so by bringing together twenty scholars from across the disciplinary spectrum to inaugurate a new turn in food studies: the refusal to yield to a superficial multiculturalism that naively celebrates difference and reconciliation through the pleasures of food and eating. By focusing on multi-sited struggles across various spaces and times, the contributors to this anthology bring into focus the potent forces of class, racial, ethnic, sexual and gender inequalities that pervade and persist in the production of Asian American culinary and alimentary practices, ideas, and images. This is the first collection to consider the fraught itineraries of Asian American immigrant histories and how they are inscribed in the production and dissemination of ideas about Asian American foodways.

Everyone Eats

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Everyone Eats by E. N. Anderson Book Summary:

Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

Chop Suey Nation

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Chop Suey Nation by Ann Hui Book Summary:

The surprising history and vibrant present of small-town Chinese restaurants from Victoria, BC, to Fogo Island, NL

A Square Meal

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

A Square Meal by Jane Ziegelman,Andrew Coe Book Summary:

James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture. The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.

The Oxford Encyclopedia of American Cultural and Intellectual History

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The Oxford Encyclopedia of American Cultural and Intellectual History by Paul S. Boyer Book Summary:

The Oxford Encyclopedia of American Cultural and Intellectual History brings together in one two-volume set the record of the nation's values, aspirations, anxieties, and beliefs as expressed in both everyday life and formal bodies of thought. Over the past twenty years, the field of cultural history has moved to the center of American historical studies, and has come to encompass the experiences of ordinary citizens in such arenas as reading and religious practice as well as the accomplishments of prominent artists and writers. Some of the most imaginative scholarship in recent years has emerged from this burgeoning field. The scope of the volume reflects that development: the encyclopedia incorporates popular entertainment ranging from minstrel shows to video games, middlebrow ventures like Chautauqua lectures and book clubs, and preoccupations such as "Perfectionism" and "Wellness" that have shaped Americans' behavior at various points in their past and that continue to influence attitudes in the present. The volumes also make available recent scholarly insights into the writings of political scientists, philosophers, feminist theorists, social reformers, and other thinkers whose works have furnished the underpinnings of Americans' civic activities and personal concerns. Anyone wishing to understand the hearts and minds of the inhabitants of the United States from the early days of settlement to the twenty-first century will find the encyclopedia invaluable.

Chow Chop Suey

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Chow Chop Suey by Anne Mendelson Book Summary:

A food history that illuminates a community's struggle for survival.

The Fortune Cookie Chronicles

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

The Fortune Cookie Chronicles by Jennifer B. Lee Book Summary:

If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

The Fortune Cookie Chronicles

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

The Fortune Cookie Chronicles by Jennifer B. Lee Book Summary:

If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

How the Other Half Ate

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

How the Other Half Ate by Katherine Leonard Turner Book Summary:

In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens—along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the 1950s. Relevant to readers across a range of disciplines—history, economics, sociology, urban studies, women’s studies, and food studies—this work fills an important gap in historical literature by illustrating how families experienced food and cooking during the so-called age of abundance. Turner delivers an engaging portrait that shows how America’s working class, in a multitude of ways, has shaped the foods we eat today.

The Pleasures and Horrors of Eating

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

The Pleasures and Horrors of Eating by Marion Gymnich,Norbert Lennartz Book Summary:

Browsing through books and TV channels we find people pre-occupied with eating, cooking and competing with chefs. Eating and food in today’s media have become a form of entertainment and art. A survey of literary history and culture shows to what extent eating used to be closely related to all areas of human life, to religion, eroticism and even to death. In this volume, early modern ideas of feasting, banqueting and culinary pleasures are juxtaposed with post-18th- and 19th-century concepts in which the intake of food is increasingly subjected to moral, theological and economic reservations. In a wide range of essays, various images, rhetorics and poetics of plenty are not only contrasted with the horrors of gluttony, they are also seen in the context of modern phenomena such as the anorexic body or the gourmandizing bête humaine. It is this vexing binary approach to eating and food which this volume traces within a wide chronological framework and which is at the core not only of literature, art and film, but also of a flourishing popular culture.

Stir-Frying to the Sky's Edge

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Stir-Frying to the Sky's Edge by Grace Young Book Summary:

Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

F.d.n.y.

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

F.d.n.y. by Andrew Coe Book Summary:

The F.D.N.Y. is the United States' largest and most storied fire department. Filled with full-color photographs of firefighting equipment, memorabilia, and notable fires, F.D.N.Y. tells the story of the New York City Fire Department from the Colonial era through 2001 attack on the World Trade Center to today. Based on the unparalleled collection of the New York City Fire Museum, F.D.N.Y. documents the New York's “Bravest” as they have fought fires, including the Great Fire of 1835 and the Triangle Shirtwaist Fire, in a challenging and constantly changing city.For the 150th anniversary of the department's founding, the second edition of F.D.N.Y. adds 16 pages on the department's improvements since 9/11. Packed with photos showing how firefighters are dealing with 21st century threats such as the continuing challenge of terrorism, the 2003 Blackout, and Hurricane Sandy.

China to Chinatown

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

China to Chinatown by J.A.G. Roberts Book Summary:

China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.

Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals by Sari Edelstein Book Summary:

Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.

A History of Food Culture in China

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

A History of Food Culture in China by N.A Book Summary:

"Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food."--

China Review International

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China Review International by N.A Book Summary:

Download or read China Review International book by clicking button below to visit the book download website. There are multiple format available for you to choose (Pdf, ePub, Doc).

The British National Bibliography

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

The British National Bibliography by Arthur James Wells Book Summary:

Download or read The British National Bibliography book by clicking button below to visit the book download website. There are multiple format available for you to choose (Pdf, ePub, Doc).

American Chinese Restaurants

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

American Chinese Restaurants by Jenny Banh,Haiming Liu Book Summary:

With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing up in an American Chinese restaurant. This is the first book based on personal histories to document and analyze the American Chinese restaurant world. New narratives by various international and American contributors have presented Chinese restaurants as dynamic agencies that raise questions on identity, ethnicity, transnationalism, industrialization, (post)modernity, assimilation, public and civic spheres, and socioeconomic differences. American Chinese Restaurants will be of interest to general readers, scholars, and college students from undergraduate to graduate level, who wish to know Chinese restaurant life and understand the relationship between food and society.

American Cuisine

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

American Cuisine by Paul Freedman Book Summary:

Paul Freedman's gorgeously illustrated history is "an epic quest to locate the roots of American foodways and follow changing tastes through the decades, a search that takes [Freedman] straight to the heart of American identity" (William Grimes).

The Last Chinese Chef

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

The Last Chinese Chef by Nicole Mones Book Summary:

Struggling to recover in the wake of her husband's premature death and stunned by a paternity suit against her husband's estate, food writer Maggie McElroy plans a trip to China to investigate the claim and to profile rising chef Sam Liang, who introduces her to the Chinese concept of food, while drawing her into his extended family and helping her come to terms with her life. Reprint.

Chopsticks

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Chopsticks by Q. Edward Wang Book Summary:

Offers a pioneering account of the history of chopsticks, charting their evolution in Asian food culture to the present day.

Building Cultural Competence

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Building Cultural Competence by Darla K. Deardorff,Kate Berardo Book Summary:

For HR directors, corporate trainers, college administrators, diversity trainers and study abroad educators, this book provides a cutting-edge framework and an innovative collection of ready-to-use tools and activities to help build cultural competence—from the basics of understanding core concepts of culture to the complex work of negotiating identity and resolving cultural differences. Building Cultural Competence presents the latest work in the intercultural field and provides step-by-step instructions for how to effectively work with the new models, frameworks, and exercises for building learners’ cultural competence. Featuring fresh activities and tools from experienced coaches, trainers, and facilitators from around the globe, this collection of over 50 easy-to-use activities and models has been used successfully worldwide in settings that range from Fortune 500 corporations to the World Bank, non-profits, and universities. Learn updates on classic models like the DIE (Description, Interpretation, Evaluation) framework and the U-Curve model of adjustment. Engage in new exercises to help build intercultural competence, using the practical step-by-step guidance on how to effectively facilitate these activities. Stay relevant and have positive impact with clients, organizations, and students with these well-organized, easy-to-implement, and high impact collection of frameworks, models, and activities. The new, research-based models work for developing cultural competence in any environment, and for designing effective cultural competence courses. Education abroad administrators will be able to use these activities in their pre- departure orientations for students going abroad. Corporate human resource professionals will find these activities invaluable in cultural competence building programs.

The Chinese Kitchen

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The Chinese Kitchen by Deh-Ta Hsiung Book Summary:

Food writer and world authority on Chinese cuisine, Deh-Ta Hsiung, introduces and describes over 100 essential ingredients for Chinese cooking. He provides at least two delicious recipes for each ingredient to demonstrate their versatility, including Stea

A Bite-Sized History of France

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

A Bite-Sized History of France by Stéphane Hénaut,Jeni Mitchell Book Summary:

A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)--as featured in the New York Times "The complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel." --The New York Times Book Review Acclaimed upon its hardcover publication as a "culinary treat for Francophiles" (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France's most famous cities as well as its underexplored regions, the book is enriched by the "authors' friendly accessibility that makes these stories so memorable" (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines--from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne--also reveal the social and political trends that propelled France's rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an "impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It's a roller coaster ride, and when you're done you'll wish you could come back for more" (The Christian Science Monitor).

F.D.N.Y.

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

F.D.N.Y. by Andrew Coe Book Summary:

Written by an expert on New York City history, this lavishly illustrated book updates the evolution of New York City firefighting.

Planet Taco

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Planet Taco by Jeffrey M. Pilcher Book Summary:

Planet Taco examines the historical struggles between globalization and national sovereignty in the creation of "authentic" Mexican food. By telling the stories of the "Chili Queens" of San Antonio and the inventors of the taco shell, it shows how Mexican Americans helped to make Mexican food global.

Chinese Takeaway Cookbook

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Chinese Takeaway Cookbook by Kwoklyn Wan Book Summary:

Chinese is the UK's favourite takeout food, and it's beloved all over the world - as with much Indian food, it's the nostalgic, comforting creations for western palates that really get people salivating. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan's fabulous Chinese Takeaway Cookbook. Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He's also the brother of TV celebrity Gok Wan and both boys grew up working in their family's Cantonese Restaurant in Leicester in the 1970s. He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed - and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeaway.

The Routledge History of Food

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

The Routledge History of Food by Carol Helstosky Book Summary:

The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.

The Food of Sichuan

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

The Food of Sichuan by Fuchsia Dunlop Book Summary:

'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery, now shortlisted for the Fortnum & Mason Cookery Book Award. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

Chinese Studies in History

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Chinese Studies in History by N.A Book Summary:

Download or read Chinese Studies in History book by clicking button below to visit the book download website. There are multiple format available for you to choose (Pdf, ePub, Doc).

Restaurant Chains in China

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

Restaurant Chains in China by Guojun Zeng,Henk J. de Vries,Frank M. Go Book Summary:

This book explores the paradox of the hospitality industry: customers demand not only personal and innovative tourism products and services, but also cost-effective ones. Enterprises have the option to meet the former demand by offering authentic products and services while the latter could be achieved through standardization. Although it seems ideal to combine both concepts, they seemingly contradict each other leading to suppliers facing an authenticity-standardization paradox. The authors identify, analyze, and provide solutions for this authenticity-standardization paradox based on a series of case studies of restaurants in China. This book will be of interest to scholars, business owners, and consultants.

東方文化

Chop Suey A Cultural History Of Chinese Food In The United States [Pdf/ePub] eBook

東方文化 by N.A Book Summary:

Download or read 東方文化 book by clicking button below to visit the book download website. There are multiple format available for you to choose (Pdf, ePub, Doc).