000			03805cam a2200505 i 4500
005			20221101224029.0
008			150108s2015 nju b 001 0 eng
010			_a 2014049319
011			_aBIB MATCHES WORLDCAT
020			_a9780813574752 _qhardcover : alkaline paper
020			_a9780813574745 _qpaperback : alkaline paper
020			_z9780813574769 (ePub)
020			_z9780813574776 (Web PDF)
035			_a(ATU)b14506221
035			_a(OCoLC)900194119
040			_aDLC _beng _erda _cDLC
042			_apcc
043			_aa-cc--- _an-us---
050	0	0	_aTX945.4 _b.L58 2015
082	0	0	_a641.5951 _223
100	1		_aLiu, Haiming, _d1953- _eauthor. _9833431
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]
264		4	_c©2015
300			_axi, 202 pages ; _c24 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aAsian American studies today
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 -- San Gabriel Valley as a capital of Chinese food -- Who owns culture? -- Din Tai Fung as a global dumpling house.
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.
650		0	_aChinese restaurants _zUnited States _xHistory _9700346
650		0	_aChinese Americans _xFood _zUnited States _xHistory.
650		0	_aChinese _xFood _zUnited States _xHistory.
650		0	_aFood habits _zUnited States _xHistory _9612138
650		0	_aCooking, Chinese _xHistory _9666704
651		0	_aUnited States _xEthnic relations _9352632
651		0	_aUnited States _xSocial life and customs _9352640
830		0	_aAsian American studies today. _9833435
907			_a.b14506221 _b22-08-17 _c11-11-15
942			_cB
945			_a641.5951 LIU _g1 _iA555731B _j0 _lcmain _o- _p$115.59 _q- _r- _s- _t0 _u5 _v8 _w0 _x5 _y.i13459612 _z11-11-15
998			_a(3)b _a(3)c _b07-04-16 _cm _da _feng _gnju _h0
999			_c1291447 _d1291447