Coverart for item
The Resource From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu

From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu

Label
From Canton Restaurant to Panda Express : a history of Chinese food in the United States
Title
From Canton Restaurant to Panda Express
Title remainder
a history of Chinese food in the United States
Statement of responsibility
Haiming Liu
Creator
Author
Subject
Genre
Language
eng
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
Member of
Cataloging source
N$T
http://library.link/vocab/creatorDate
1953-
http://library.link/vocab/creatorName
Liu, Haiming
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Asian American studies today
http://library.link/vocab/subjectName
  • Chinese restaurants
  • Chinese Americans
  • Chinese
  • Food habits
  • Cooking, Chinese
  • United States
  • United States
  • COOKING
  • HISTORY
  • Chinese Americans
  • Chinese
  • Chinese restaurants
  • Cooking, Chinese
  • Ethnic relations
  • Food habits
  • Manners and customs
  • United States
Label
From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu
Instantiates
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Canton Restaurant and Chinese Forty-Niners -- Flags of yellow silk -- Chinamen live on rice -- Chop suey and racial America -- Kung pao Kosher : Jewish Americans and Chinese food -- General Tso's chicken made in Taiwan -- San Gabriel Valley as a capital of Chinese food -- Who owns culture? -- Din Tai Fung as a global dumpling house
Control code
ocn917153959
Dimensions
unknown
Extent
1 online resource
File format
unknown
Form of item
online
Isbn
9780813574776
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
http://library.link/vocab/ext/overdrive/overdriveId
22573/ctt16n7w24
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)917153959
Label
From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Canton Restaurant and Chinese Forty-Niners -- Flags of yellow silk -- Chinamen live on rice -- Chop suey and racial America -- Kung pao Kosher : Jewish Americans and Chinese food -- General Tso's chicken made in Taiwan -- San Gabriel Valley as a capital of Chinese food -- Who owns culture? -- Din Tai Fung as a global dumpling house
Control code
ocn917153959
Dimensions
unknown
Extent
1 online resource
File format
unknown
Form of item
online
Isbn
9780813574776
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
http://library.link/vocab/ext/overdrive/overdriveId
22573/ctt16n7w24
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)917153959

Library Locations

    • Copley LibraryBorrow it
      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
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