Chen Chop Suey, USA

The Story of Chinese Food in America
1. Auflage 2015
ISBN: 978-0-231-53816-9
Verlag: De Gruyter
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 312 Seiten, Format (B × H): 152 mm x 229 mm

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

An epic tale of globalized cultural exchange by means of our first “fast food.”

Autoren/Hrsg.

Chen, Yong

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kultur- und Ideengeschichte
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Amerikanische Geschichte
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Asiatische Geschichte
• Sozialwissenschaften Ethnologie | Volkskunde Volkskunde Kultureller Wandel, Kulturkontakt, Akkulturation

Inhaltsverzeichnis

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

Leseproben

Read the chapter "Chop Suey, the Big Mac of the Pre-McDonald's Era":

Über Autor(innen)

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.