Haiming Liu

From Canton Restaurant to Panda Express

A History of Chinese Food in the United States

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Rutgers University Press
• Seitenzahl: 240
• Erscheinungstermin: 9. September 2015
• Englisch
• Abmessung: 228mm x 149mm x 17mm
• Gewicht: 312g
• ISBN-13: 9780813574745
• ISBN-10: 0813574749
• Artikelnr.: 42744591

Autorenporträt

HAIMING LIU is a professor of Asian American studies in the Ethnic and Women’s Studies Department at California State Polytechnic University, Pomona. He is also the author of The Transnational History of a Chinese Family: Immigrant Letters, Family Business, and Reverse Migration (Rutgers University Press).

Inhaltsangabe

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