| Description |
1 online resource (xi, 335 pages) |
| Series |
Food and foodways series
|
|
Food and foodways (Fayetteville, Ark.)
|
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Intro; Contents; Foreword / Harley J. Spiller; Preface / Raymond Douglas Chong; Introduction. Chinese and Japanese Restaurants in the United States / Bruce Makoto Arnold and Tanfer Emin Tunç; Chapter 1. Dining at the "Oriental Garden" : The Cultural Politics of American Chinese Restaurant Menus, 1940s-1970s / Tanfer Emin Tunç; Chapter 2. Importing and Exporting the Ethnic: Thoughts on American Chinese Cuisine, Globalization, and the Dinner Plate / Annessa Ann Babic. |
|
Chapter 3. General Tso's Chicken, Panda Express, and the Identity Politics of Chinese Food and Restaurants in America / Tony Tai-Ting LiuChapter 4. How Chop Suey Came to Oshkosh, Wisconsin / Susan Boslego Carter; Chapter 5. From the Art of Dim Sum to the Art of Sculpture: Master Chef Kai Tai Chan and His Dough Evolution in New York / Clarence Chan and Ting Man Tsao; Chapter 6. When Little Island Cuisine Encountered Chinese Food: The Evolution of Taiwanese Cuisine in New York City's Flushing Neighborhood, 1970-Present / Chunghao Pio Kuo. |
|
Chapter 7. Chop Suey: A Personal Legacy of Cantonese Chinatown Cuisine / Raymond Douglas ChongChapter 8. The Sour Side of Chinese Restaurants / John Jung; Chapter 9. "Foreign, Brackish, and Exotic" : Japanese Food in the American Press, 1853-1918 / Frank Jacob; Chapter 10. The Problem with Persistence: The Rise of Tucson's Japanese Cuisine and the Fall of Its Nikkei Community / Bruce Makoto Arnold; Chapter 11. From Asian Fusion to Asian Hipster Cuisine: Consuming Cosmopolitanism and Authenticity / Shoon Lio and Megan Bott. |
|
Chapter 12. "Stirring the Pot" : Asian Foodways in American Eating Places / Carmen BirkleChapter 13. "As American as Chop Suey" : The Chop Suey Joint in Classical Hollywood Film / Andrée Lafontaine; Chapter 14. Intergalactic Gastronomy: Orientalist Representations of Asian Food, Chefs, and Restaurants within Science Fiction Films / Ingrid E. Castro; Notes; Contributors; Index. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Chinese restaurants -- United States -- History.
|
|
Japanese restaurants -- United States -- History.
|
|
Cooking, Chinese -- History.
|
|
Cooking, Japanese -- History.
|
|
COOKING -- General. |
|
SOCIAL SCIENCE -- General. |
|
Chinese restaurants |
|
Cooking, Chinese |
|
Cooking, Japanese |
|
Japanese restaurants |
|
United States |
| Genre/Form |
History
|
| Added Author |
Arnold, Bruce Makoto, editor.
|
|
Emin-Tunc, Tanfer, editor.
|
|
Chong, Raymond Douglas, editor.
|
| Added Title |
Chinese and Japanese restaurants in the United States |
| Other Form: |
Print version: Chop suey and sushi from sea to shining sea. Fayetteville : The University of Arkansas Press, 2018 9781682260609 (DLC) 2017042834 |
| ISBN |
9781610756365 (electronic bk.) |
|
1610756363 (electronic bk.) |
|
9781682260609 (paperback ; alkaline paper) |
|
