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
Resource Information
The item From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of San Diego Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of San Diego Libraries.
This item is available to borrow from 1 library branch.
- 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
- Language
- eng
- Extent
- 1 online resource
- 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
- Isbn
- 9780813574776
- 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
- Subject
-
- Chinese Americans -- Food -- United States -- History
- Cooking, Chinese
- History
- Manners and customs
- HISTORY -- United States -- 20th Century
- COOKING -- General
- Cooking, Chinese -- History
- Electronic books
- Chinese -- Food -- United States -- History
- Ethnic relations
- United States -- Ethnic relations
- United States -- Social life and customs
- United States
- Food habits -- United States -- History
- Chinese Americans -- Food
- Chinese restaurants -- United States -- History
- Chinese restaurants
- Food habits
- Chinese -- Food
- 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
- 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
- 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
- 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
Subject
- COOKING -- General
- Chinese -- Food
- Chinese -- Food -- United States -- History
- Chinese Americans -- Food
- Chinese Americans -- Food -- United States -- History
- Chinese restaurants
- Chinese restaurants -- United States -- History
- Cooking, Chinese
- Cooking, Chinese -- History
- Electronic books
- Ethnic relations
- Food habits
- Food habits -- United States -- History
- HISTORY -- United States -- 20th Century
- History
- Manners and customs
- United States
- United States -- Ethnic relations
- United States -- Social life and customs
Genre
Member of
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.sandiego.edu/portal/From-Canton-Restaurant-to-Panda-Express--a/ogPyAWxV914/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.sandiego.edu/portal/From-Canton-Restaurant-to-Panda-Express--a/ogPyAWxV914/">From Canton Restaurant to Panda Express : a history of Chinese food in the United States, Haiming Liu</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.sandiego.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.sandiego.edu/">University of San Diego Libraries</a></span></span></span></span></div>
