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008 150810s2015 nju ob 001 0 eng d
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020 0813574773|qelectronic book
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020 |z9780813574769|q(ePub)
035 (OCoLC)917153959
037 22573/ctt16n7w24|bJSTOR
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050 4 TX945.4|b.L58 2015eb
072 7 CKB|x000000|2bisacsh
072 7 HIS036060|2bisacsh
072 7 CKB017000|2bisacsh
072 7 SOC043000|2bisacsh
082 04 641.5951|223
090 TX945.4|b.L58 2015eb
100 1 Liu, Haiming,|d1953-|0https://id.loc.gov/authorities/names
/n2004047971|eauthor.
245 10 From Canton Restaurant to Panda Express :|ba history of
Chinese food in the United States /|cHaiming Liu.
264 1 New Brunswick, New Jersey :|bRutgers University Press,
|c[2015]
264 4 |c©2015
300 1 online resource.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 Asian American studies today
504 Includes bibliographical references and index.
505 0 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.
520 2 "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.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Chinese restaurants|0https://id.loc.gov/authorities/
subjects/sh2007006369|zUnited States|0https://id.loc.gov/
authorities/names/n78095330-781|xHistory.|0https://
id.loc.gov/authorities/subjects/sh99005024
650 0 Chinese Americans|0https://id.loc.gov/authorities/subjects
/sh85024244|xFood|0https://id.loc.gov/authorities/subjects
/sh99005367|zUnited States|0https://id.loc.gov/authorities
/names/n78095330-781|xHistory.|0https://id.loc.gov/
authorities/subjects/sh99005024
650 0 Chinese|0https://id.loc.gov/authorities/subjects/
sh85024235|xFood|0https://id.loc.gov/authorities/subjects/
sh99005367|zUnited States|0https://id.loc.gov/authorities/
names/n78095330-781|xHistory.|0https://id.loc.gov/
authorities/subjects/sh99005024
650 0 Food habits|zUnited States|xHistory.|0https://id.loc.gov/
authorities/subjects/sh2008120942
650 0 Cooking, Chinese|0https://id.loc.gov/authorities/subjects/
sh85031801|xHistory.|0https://id.loc.gov/authorities/
subjects/sh99005024
650 7 Chinese restaurants.|2fast|0https://id.worldcat.org/fast/
1743659
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 Chinese Americans|xFood.|2fast|0https://id.worldcat.org/
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650 7 Chinese Americans.|2fast|0https://id.worldcat.org/fast/
857249
650 7 Chinese|xFood.|2fast|0https://id.worldcat.org/fast/857185
650 7 Chinese.|2fast|0https://id.worldcat.org/fast/857169
650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807
650 7 Cooking, Chinese.|2fast|0https://id.worldcat.org/fast/
1753278
650 7 Ethnic relations.|2fast|0https://id.worldcat.org/fast/
916005
650 7 Manners and customs.|2fast|0https://id.worldcat.org/fast/
1007815
651 0 United States|xEthnic relations.|0https://id.loc.gov/
authorities/subjects/sh85140043
651 0 United States|xSocial life and customs.|0https://
id.loc.gov/authorities/subjects/sh85140527
651 7 United States.|2fast|0https://id.worldcat.org/fast/1204155
655 4 Electronic books.
655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
776 08 |iPrint version:|aLiu, Haiming, 1953-|tFrom Canton
Restaurant to Panda Express|z9780813574752|w(DLC)
2014049319|w(OCoLC)900194119
830 0 Asian American studies today.|0https://id.loc.gov/
authorities/names/no2015070097
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=1049766|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20160607|cEBSCO|tebscoebooksacademic|lridw
994 92|bRID
