Chop Suey, Usa - The Story of Chinese Food in America

An epic tale of globalized cultural exchange by means of our first "fast food."

List of contents

Preface: The Genesis of the BookAcknowledgmentsIntroduction: Chop Suey, the Big Mac of the Pre-McDonald's Era1. Why Is Chinese Food So Popular?2. The Empire and Empire Food3. Chinese Cooks as Stewards of Empire4. The Cradle of Chinese Food5. The Rise of Chinese Restaurants6. The Makers of American Chinese Food7. "Chinese-American Cuisine" and the Authenticity of Chop Suey8. The Chinese Brillat-SavarinConclusion: The Home of No ReturnAfterword: Why Study Food?NotesBibliographyIndex

About the author

Yong Chen, raised by his food-loving mother in China, is associate professor of history at the University of California, Irvine, and served as the institution's associate dean of graduate studies. Among his numerous publications are Chinese San Francisco, 1850--1943: A Trans-Pacific Community. He co-curated a museum exhibit on the history of Chinese restaurants in the United States. His commentaries on food, immigration, and Sino-American relations appear frequently in the media in four languages.

Summary

An epic tale of globalized cultural exchange by means of our first “fast food.”

Product details

• Authors: Yong Chen, Yong (University of California Chen, Chen Yong
• Publisher: Columbia University Press
• Languages: English
• Product format: Hardback
• Released: 04.11.2014
• EAN: 9780231168922
• ISBN: 978-0-231-16892-2
• No. of pages: 312
• Series: Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Tab; Arts and Traditions of the Table: Perspectives on Culinary History
• Subjects: Guides > Food & drink > General, dictionaries, tables; Humanities, art, music > History > Regional and national histories; Non-fiction book > History > Miscellaneous; China, SOCIAL SCIENCE / Emigration & Immigration, Society & culture: general, HISTORY / United States / 20th Century, COOKING / History, BUSINESS & ECONOMICS / Industries / Food Industry, Social and cultural history, United States of America, USA, Asian History, History of the Americas, Cultural studies: food and society, COOKING / Regional & Cultural / Chinese