000			03767cam a2200529 i 4500
001			900194119
003			OCoLC
005			20190729110315.0
008			150108s2015 nju b 001 0 eng
010			_a2014049319
020			_a9780813574752 _qhardcover _qalkaline paper
020			_a0813574757 _qhardcover _qalkaline paper
020			_a9780813574745 _qpaperback _qalkaline paper
020			_a0813574749 _qpaperback _qalkaline paper
020			_z9780813574769 _qelectronic publication
020			_z9780813574776 _qelectronic book
035			_a.b79144329
035			_a(OCoLC)900194119
040			_aDLC _erda _beng _cDLC _dYDX _dOCLCF _dBDX _dYDXCP _dBTCTA _dCOO _dOCLCO _dPUL _dOSU _dUtOrBLW
042			_apcc
043			_an-us---
049			_aOSUU
050	0	0	_aTX945.4 _b.L58 2015
100	1		_aLiu, Haiming, _d1953-
245	1	0	_aFrom Canton Restaurant to Panda Express : _ba history of Chinese food in the United States / _cHaiming Liu
264		1	_aNew Brunswick, New Jersey : _bRutgers University Press, _c[2015]
300			_axi, 202 pages ; _c23 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aAsian American studies today
520	2		_a"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
504			_aIncludes bibliographical references and index
505	0		_aCanton 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 -- The San Gabriel Valley as a capital of Chinese food -- Who owns culture? -- Din Tai Fung as a global dumpling house
650		0	_aChinese restaurants _zUnited States _xHistory
650		0	_aChinese Americans _xFood _zUnited States _xHistory
650		0	_aChinese _xFood _zUnited States _xHistory
650		0	_aFood habits _zUnited States _xHistory
650		0	_aCooking, Chinese _xHistory
651		0	_aUnited States _xEthnic relations
651		0	_aUnited States _xSocial life and customs
655		7	_aHistory. _2fast _0(OCoLC)fst01411628
830		0	_aAsian American studies today
596			_a1
948			_au605141
903			_a32466
999			_c32466 _d32466