Download or read book Chop Suey written by Andrew Coe and published by Oxford University Press. This book was released on 2009-07-16 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
Download or read book Chow Chop Suey written by Anne Mendelson and published by Columbia University Press. This book was released on 2016-11-29 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.
Download or read book Chop Suey USA written by Yong Chen and published by Columbia University Press. This book was released on 2014-11-04 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Download or read book The Fortune Cookie Chronicles written by Jennifer 8 Lee and published by Hachette+ORM. This book was released on 2008-02-01 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.
Download or read book Chop Suey and Sushi from Sea to Shining Sea written by Bruce Makoto Arnold and published by University of Arkansas Press. This book was released on 2018-06-15 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the “evil Chinaman” stereotype in the “foreign” world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism. Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.
Download or read book From Canton Restaurant to Panda Express written by Haiming Liu and published by Rutgers University Press. This book was released on 2015-09-09 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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
Download or read book Chop Suey Nation written by Ann Hui and published by Douglas & McIntyre. This book was released on 2019-02-02 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The surprising history and vibrant present of small-town Chinese restaurants from Victoria, BC, to Fogo Island, NL
Download or read book Sweet and Sour written by John Jung and published by John Jung. This book was released on 2010 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Sweet and Sour" examines the history of Chinese family restaurants in the U. S. and Canada. Why did many Chinese immigrants enter this business around the end of the 19th century? What conditions made it possible for Chinese to open and succeed in operating restaurants after they emigrated to North America? How did Chinese restaurants manage to attract non-Chinese customers, given that they had little or no acquaintance with the Chinese style of food preparation and many had vicious hostility toward Chinese immigrants? The goal of "Sweet and Sour" is to understand how the small Chinese family restaurants functioned. Narratives provided by 10 Chinese who grew up in their family restaurants in all parts of the North America provide valuable insights on the role that this ethnic business had on their lives. Is there any future for this type of immigrant enterprise in the modern world of franchised and corporate owned eateries or will it soon, like the Chinese laundry, be a relic of history? Excerpts from Reviews I greatly admired and enjoyed "Sweet and Sour: Life in Chinese Family Restaurants" It does an excellent job of going over the historical background on early U. S. Chinese restaurants, unearthing lots of material new to me. And the interviews of Chinese restaurateurs opened up a whole new side to the story, of what it was like to work and live in these restaurants. Andrew Cole, "Chop Suey: A Cultural History of Chinese Food in the United States" "Sweet and Sour: Life in Chinese Family Restaurants" tackles the long-neglected topic of Chinese food with a focus on Chinese restaurants. This well-researched, thoughtfully conceptualized monograph brings academic rigor and adds historical depth, as well as the perspectives of an insightful scholar and a second-generation Chinese American, to our understanding of the development of Chinese food in the realm of public consumption in the United States and Canada. It promises to elevate that understanding to a higher level... Through this book, I hope, consumers at the ubiquitous Chinese restaurants can also gain a deeper appreciation of historical forces and human experiences that have shaped the food they now enjoy. Yong Chen, Professor of History, University of California, Irvine. "San Francisco Chinese 1850-1943: A Trans-Pacific Community." "Sweet and Sour" covers many important aspects of the Chinese restaurant business and it is a great contribution to the study of Chinese food in America. This area really deserves more attention than it has had. Haiming Liu, Prof.Ethnic & Women's Studies, Calif. State Polytechnic Univ. Pomona. I am reading your delightful book, Sweet and Sour. I especially like the "Insider Perspectives" section. Those first-hand experiences can generate a lot of potentially testable hypotheses about how the Chinese were able to provision their remote restaurants with exotic ingredients while other ethnic groups could not. Susan B. Carter, Univ. of California, Riverside Reader Comments You've made some amazing observations, wrote them down with sincerity, and I wholeheartedly support you on it. You've brought back some fond memories and I'm sure it will touch other folks like myself that have gone through it. Dave Chow When reading Sweet and Sour, I was struck by how it is both a work of scholarship and a documentation of the experience of Chinese restaurant workers. It serves to teach us about their experiences on multiple levels. Heather Lee Brings back childhood memories as most of the people interviewed are from Toisan like my family. We could always go into a new town, drop in at a Chinese restaurant and be welcomed. Dad would run out and say, "they're cousins! Rosemary Eng
Download or read book Eating Asian America written by Robert Ji-Song Ku and published by NYU Press. This book was released on 2013-09-23 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice
Download or read book Peanut Butter Friends in a Chop Suey World written by Deb Brammer and published by Journeyforth. This book was released on 1994 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sixth-grader Amy and her family move to Taiwan to do missionary work, but even at her school for English-speaking students Amy finds the adjustment difficult.
Download or read book Chop Suey USA written by Yong Chen and published by Columbia University Press. This book was released on 2014-10-28 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: American diners began flocking to Chinese restaurants more than a century ago, making Chinese cuisine the first mass-consumed food in the United States. By 1980, it had become the countryÕs most popular ethnic cuisine. Chop Suey, USA is the first comprehensive analysis of the forces that made Chinese food ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Chinese foodÕs transpacific migration and commercial success is both an epic story of global cultural exchange and a history of the socioeconomic, political, and cultural developments that shaped the American appetite for fast food and cheap labor in the nineteenth and twentieth centuries. Americans fell in love with Chinese food not because of its gastronomic excellence. They chose quick and simple dishes like chop suey over ChinaÕs haute cuisine, and the affordability of such Chinese food democratized the once-exclusive dining-out experience for underprivileged groups, such as marginalized Anglos, African Americans, and Jews. The mass production of food in Chinese restaurants also extended the role of Chinese Americans as a virtual service labor force and marked the racialized division of the American population into laborers and consumers. The rise of Chinese food was also a result of the ingenuity of Chinese American restaurant workers, who developed the concept of the open kitchen and popularized the practice of home delivery. They effectively streamlined certain Chinese dishes, turning them into nationally recognized brand names, including chop suey, the ÒBig MacÓ of the pre-McDonaldÕs era. Those who engineered the epic tale of Chinese food were a politically disfranchised, numerically small, and economically exploited group, embodying a classic American story of immigrant entrepreneurship and perseverance.
Download or read book Orp and the Chop Suey Burgers written by Suzy Kline and published by Putnam Juvenile. This book was released on 2000 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eleven-year-old Orville enters a cooking contest, which he has high hopes of winning with his recipe for chop suey burgers.
Download or read book Chinese Takeaway Cookbook written by Kwoklyn Wan and published by Hardie Grant Publishing. This book was released on 2019-01-24 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese is the UK's favourite takeout food, and it's beloved all over the world – as with much Indian food, it's the nostalgic, comforting creations for western palates that really get people salivating. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan's fabulous Chinese Takeaway Cookbook. Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He’s also the brother of TV celebrity Gok Wan and both boys grew up working in their family's Cantonese Restaurant in Leicester in the 1970s. He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed – and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeaway.
Download or read book Ten Restaurants That Changed America written by Paul Freedman and published by Liveright Publishing. This book was released on 2016-09-20 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).
Download or read book Chopsticks written by Q. Edward Wang and published by Cambridge University Press. This book was released on 2015-01-26 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers a pioneering account of the history of chopsticks, charting their evolution in Asian food culture to the present day.
Download or read book Forbidden City USA written by Arthur Dong and published by . This book was released on 2015-09-15 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Forbidden City, USA: Chinatown Nightclubs, 1936-1970" captures the magic and glamour of the Chinese American nightclub scene, which peaked in San Francisco during World War II. Previously unpublished personal stories, along with over four hundred stunning images and rare artifacts, are presented in this sexy and insightful chronicle of Asian American performers who defied racial and cultural barriers to pursue their showbiz dreams.It was the mid-1930s: Prohibition was repealed and the Great Depression was waning. With a global conflict on the rise, people were out to drink, dine, dance, and see a show to forget their woes--and what a surprise for the world to behold an emerging generation of Chinese American entertainers commanding the stage in their own nightclubs. "Forbidden City, USA: Chinatown Nightclubs, 1936-1970" reveals the sassy, daring, and sometimes heartbreaking memories of the dancers, singers, and producers who lived this story, and it weaves in a fascinating collection of photos, postcards, menus, programs, and yes, even souvenir chopsticks. Together they recreate a forgotten era, treating readers to a dazzling night on the town. "Forbidden City, USA: Chinatown Nightclubs, 1936-1970" is the culmination of filmmaker and writer Arthur Dong's nearly thirty-year devotion to the topic, originally inspired by the author's research for his documentary of the same name."Forbidden City, USA: Chinatown Nightclubs, 1936-1970" was previously published in paperback under the title: "Fobidden City, USA: Chinese American Nightclubs, 1936-1970."
Download or read book Food Americana written by David Page and published by Mango Media Inc.. This book was released on 2021-05-04 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana.
