From Canton Restaurant to Panda Express
Regular price
€38.99
A History of Chinese Food in the United States
A01=Haiming Liu
adaptation of immigrant cuisine
Age Group_Uncategorized
Age Group_Uncategorized
American Asian food culture
American cuisine
American culinary culture
American food market
American Jews
Asian American cuisine
Asian American studies
Asian American Studies Today
Asian cuisine
Asian food
Asian restaurants in America
Author_Haiming Liu
automatic-update
California Gold Rush
Cantones cuisine
Cantonese food
Category1=Non-Fiction
Category=HBJK
Category=HBTB
Category=JB
Category=JBSL
Category=JFSL
Category=NHK
Category=NHTB
Category=WBN
Chinese Americans
Chinese cuisine
Chinese cultural negotiation
Chinese food
Chinese food culture
Chinese immigrants
Chinese migration
Chinese race and ethnicity
Chinese restaurants
chop suey
chop suey history
COP=United States
Delivery_Delivery within 10-20 working days
distinct American-Chinese iconic dishes
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
ethnic identity
food
food and cultural identity
From Canton Restaurant to Panda Express
General Tso's chicken
General Tso's chicken story
General Tso’s chicken
HAIMING LIU
history of American Asian food
history of Chinese food
history of immigrant dining
immigrant cuisine in the US
immigrant food traditions
immigrant restaurants in America
Language_English
P. F. Chang's
PA=Available
Panda Express
Price_€20 to €50
PS=Active
social history
softlaunch
Product details
- ISBN 9780813574745
- Weight: 313g
- Dimensions: 152 x 229mm
- Publication Date: 09 Sep 2015
- Publisher: Rutgers University Press
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Received an Honorable Mention for the 2015-2016 Asian/Pacific American Awards for Literature, Adult Non-Fiction category
Finalist in the Culinary History category of the 2016 Gourmand World Cookbook Awards
From Canton Restaurant to Panda Express 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 United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso's chicken. Along the way, historian Haiming Liu explains how the 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.
Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed—not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang's and a consideration of how Chinese food culture continues to spread around the globe.
Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today.
Finalist in the Culinary History category of the 2016 Gourmand World Cookbook Awards
From Canton Restaurant to Panda Express 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 United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso's chicken. Along the way, historian Haiming Liu explains how the 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.
Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed—not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang's and a consideration of how Chinese food culture continues to spread around the globe.
Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today.
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).
