Download or read book The Chinese Taste in Eighteenth Century England written by David Porter and published by Cambridge University Press. This book was released on 2010-11-11 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eighteenth-century consumers in Britain, living in an increasingly globalized world, were infatuated with exotic Chinese and Chinese-styled goods, art and decorative objects. However, they were also often troubled by the alien aesthetic sensibility these goods embodied. This ambivalence figures centrally in the period's experience of China and of contact with foreign countries and cultures more generally. David Porter analyzes the processes by which Chinese aesthetic ideas were assimilated within English culture. Through case studies of individual figures, including William Hogarth and Horace Walpole, and broader reflections on cross-cultural interaction, Porter's readings develop new interpretations of eighteenth-century ideas of luxury, consumption, gender, taste and aesthetic nationalism. Illustrated with many examples of Chinese and Chinese-inspired objects and art, this is a major contribution to eighteenth-century cultural history and to the history of contact and exchange between China and the West.
Download or read book Taste of Macau written by Annabel Jackson and published by Hong Kong University Press. This book was released on 2003-09-01 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly illustrated cookbook is the first to introduce to the English-speaking world one of the oldest ‘fusion’ cuisines in Asia. It includes 62 recipes, most of which are straight from the source — old family recipe collections or the files of influential Macanese chefs. This book comes at an important time — just after the handover in 1999 of Macau from Portuguese to Chinese rule — a time when most of the Portuguese community is leaving Macau and authentic Macanese culture and way of life seems doomed to rapidly disappear. Thus, this book is much more than a cookbook — it is a project to preserve and share, for the first time, a very important aspect of the Macanese world. The author has spent almost ten years collecting and testing these heritage recipes, getting in touch with the Macanese diaspora, and asking them to reflect back and write about food in Macau. Taste of Macau can be used as a complete reference guide to Macanese cuisine, as it includes information on ingredients and where to buy them, stories and information about the few remaining authentic restaurants in Macau, and a fascinating discussion on the relationship between food and culture through literary excerpts and personal testimonies from important figures in the Macanese community.
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 A Taste for China written by Eugenia Zuroski Jenkins and published by Oxford University Press. This book was released on 2013-05-23 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'A Taste for China' offers an account of how literature of the long eighteenth century generated a model of English selfhood dependent on figures of China. It shows how various genres of writing in this period call upon 'things Chinese' to define the tasteful English subject of modernity. Chinoiserie is no mere exotic curiosity in this culture, but a potent, multivalent sign of England's participation in a cosmopolitan world order.
Download or read book The Food of China written by E. N. Anderson and published by Yale University Press. This book was released on 1988-01-01 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos
Download or read book The Land of the Five Flavors written by Thomas O. Hllmann and published by Columbia University Press. This book was released on 2013-11-26 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Translation of: Schlafender Lotos, trunkenes Huhn.
Download or read book Shark s Fin and Sichuan Pepper A Sweet Sour Memoir of Eating in China First edition written by Fuchsia Dunlop and published by W. W. Norton & Company. This book was released on 2009-08-24 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).
Download or read book Mooncakes and Milk Bread written by Kristina Cho and published by Harper Celebrate. This book was released on 2021-10-12 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.
Download or read book The Food of Sichuan written by Fuchsia Dunlop and published by Bloomsbury Publishing. This book was released on 2019-10-03 with total page 947 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
Download or read book Global Gastronomic Adventures Presents A Real Taste of China written by Gio Angelo and published by Bull City Publishing. This book was released on 2014-06-04 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you enjoy Chinese food, but can’t seem to get the motivation to start cooking it yourself, in the comfort of your own kitchen, this is the book for you. The 10 recipes found in this book will guide you from easy and quick dishes to more complicated ones, teaching a wide range of cooking techniques and offering you the chance to taste a large variety of flavors and combinations. You don’t need any advanced cooking skills for these recipes, but you do need the basic Chinese ingredients. Once you have those, your job is easy and it roughly involves chopping ingredients and quickly cook them in various ways. Simple and easy, perfect for the modern man, but healthy and loaded with nutrients at the same time!
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 Chinese Soul Food written by Hsiao-Ching Chou and published by Sasquatch Books. This book was released on 2018-01-30 with total page 563 pages. Available in PDF, EPUB and Kindle. Book excerpt: Any kitchen can be a Chinese kitchen with these 80 easy comfort food recipes—plus tips and techniques for cooking with a wok, stocking your pantry, making rice, and more. Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with accessible recipes that bring comfort with a single bite or sip. These are dishes that feed the belly and speak the universal language of "mmm!" In Chinese Soul Food, you’ll find: • 80 approachable recipes for homestyle Chinese dishes • Essential tips for Chinese cooking, including wok care, rice preparation, and more • Basic Chinese pantry staples, plus acceptable substitutions for busy cooks Recipes include: • Red-braised porky belly • Dry-fried green beans • Braised-beef noodle soup • Green onion pancakes • Garlic eggplant • Hsiao-Ching Chou’s famous potstickers • And much more! Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals.
Download or read book A Taste of Chinatown written by Joie Warner and published by Little Brown (Canada). This book was released on 1989 with total page 127 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 A Scatter of Light written by Malinda Lo and published by Penguin. This book was released on 2022-10-04 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Full of yearning, ponderances about art and what it means to be an artist, and self-revelation, A Scatter of Light has a simmering intensity that makes it hard to put down."—NPR An Instant New York Times Bestseller Last Night at the Telegraph Club author Malinda Lo returns to the Bay Area with another masterful queer coming-of-age story, this time set against the backdrop of the first major Supreme Court decisions legalizing gay marriage. Aria Tang West was looking forward to a summer on Martha’s Vineyard with her best friends—one last round of sand and sun before college. But after a graduation party goes wrong, Aria’s parents exile her to California to stay with her grandmother, artist Joan West. Aria expects boredom, but what she finds is Steph Nichols, her grandmother’s gardener. Soon, Aria is second-guessing who she is and what she wants to be, and a summer that once seemed lost becomes unforgettable—for Aria, her family, and the working-class queer community Steph introduces her to. It’s the kind of summer that changes a life forever. And almost sixty years after the end of Last Night at the Telegraph Club, A Scatter of Light also offers a glimpse into Lily and Kath’s lives since 1955.
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 At the Chinese Table A Memoir with Recipes written by Carolyn Phillips and published by W. W. Norton & Company. This book was released on 2021-06-15 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finalist for the 2022 IACP Award in Literary or Historical Food Writing KCRW Best Culinary books of 2021 WBUR Here & Now Favorite Cookbooks of 2021 Part memoir of life in Taiwan, part love story—a beautifully told account of China’s brilliant cuisines…with recipes. At the Chinese Table describes in vivid detail how, during the 1970s and ’80s, celebrated cookbook writer and illustrator Carolyn Phillips crosses China’s endless cultural and linguistic chasms and falls in love. During her second year in Taipei, she meets scholar and epicurean J. H. Huang, who nourishes her intellectually over luscious meals from every part of China. And then, before she knows it, Carolyn finds herself the unwelcome candidate for eldest daughter-in-law in a traditional Chinese family. This warm, refreshingly candid memoir is a coming-of-age story set against a background of the Chinese diaspora and a family whose ancestry is intricately intertwined with that of their native land. Carolyn’s reticent father-in-law—a World War II fighter pilot and hero—eventually embraces her presence by showing her how to re-create centuries-old Hakka dishes from family recipes. In the meantime, she brushes up on the classic cuisines of the North in an attempt to win over J. H.’s imperious mother, whose father had been a warlord’s lieutenant. Fortunately for J. H. and Carolyn, the tense early days of their relationship blossom into another kind of cultural and historical education as Carolyn masters both the language and many of China’s extraordinary cuisines. With illustrations and twenty-two recipes, At the Chinese Table is a culinary adventure like no other that captures the diversity of China’s cuisines, from the pen of a world-class scholar and gourmet.
