From Canton Restaurant to Panda Express - A History of Chinese Food in the United States

Informationen zum Autor Liu, Haiming Klappentext 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 US and the evolution of distinct American-Chinese iconic dishes. Along the way, Haiming Liu explains how 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. Inhaltsverzeichnis 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: Jewish Americans and Chinese Food 6          General Tso's Chicken Made in Taiwan 7          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

Product details

• Authors: Haiming Liu
• Publisher: Rutgers University Press
• Languages: English
• Product format: Paperback / Softback
• Released: 09.09.2015
• EAN: 9780813574745
• ISBN: 978-0-8135-7474-5
• No. of pages: 240
• Series: Asian American Studies Today
• Subject: Guides > Food & drink > International cuisine