American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. Chop Suey, USA offers a comprehensive chronicle of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape.
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. Chop Suey, USA offers a comprehensive chronicle of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape.
Produktdetails
Produktdetails
Arts and Traditions of the Table: Perspectives on Culinary History
Yong Chen, raised by his food-loving mother in China, is professor of history at the University of California, Irvine, and served as the institution's associate dean of graduate studies. Among his numerous publications are Chinese San Francisco, 1850-1943: A Trans-Pacific Community. He co-curated a museum exhibit on the history of Chinese restaurants in the United States, and his commentaries on food, immigration, and Sino-American relations appear frequently in the media in four languages.
Inhaltsangabe
Preface: The Genesis of the Book Acknowledgments Introduction: Chop Suey, the Big Mac of the Pre-McDonald's Era 1. Why Is Chinese Food So Popular? 2. The Empire and Empire Food 3. Chinese Cooks as Stewards of Empire 4. The Cradle of Chinese Food 5. The Rise of Chinese Restaurants 6. The Makers of American Chinese Food 7. "Chinese-American Cuisine" and the Authenticity of Chop Suey 8. The Chinese Brillat-Savarin Conclusion: The Home of No Return Afterword: Why Study Food? Notes Bibliography Index
Preface: The Genesis of the Book Acknowledgments Introduction: Chop Suey, the Big Mac of the Pre-McDonald's Era 1. Why Is Chinese Food So Popular? 2. The Empire and Empire Food 3. Chinese Cooks as Stewards of Empire 4. The Cradle of Chinese Food 5. The Rise of Chinese Restaurants 6. The Makers of American Chinese Food 7. "Chinese-American Cuisine" and the Authenticity of Chop Suey 8. The Chinese Brillat-Savarin Conclusion: The Home of No Return Afterword: Why Study Food? Notes Bibliography Index
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