Chop Suey and Sushi from Sea to Shining Sea
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The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the US. These essays show how the taste and presentation of Chinese and Japanese dishes have evolved in hardship over generations of immigrants who became restaurant owners, chefs, and labourers across America.

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Produktbeschreibung
The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the US. These essays show how the taste and presentation of Chinese and Japanese dishes have evolved in hardship over generations of immigrants who became restaurant owners, chefs, and labourers across America.
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Autorenporträt
Bruce Makoto Arnold is a historian specializing in American and Asian cultural history, particularly the areas of childhood, education, and foodways. He is assistant professor of education and childhood history at the Ohio State University in Columbus, Ohio. Tanfer Emin Tunç is an associate professor in the department of American Culture and Literature at Hacettepe University, Ankara, Turkey. She specializes in American social history, cultural studies, women's and gender studies, and transnational American studies. Raymond Douglas Chong is president of Generations, LLC in Sugar Land, Texas. He is a sixth generation American Born Chinese. He writes stories, poems, and songs, and he is a filmmaker.