The Resource Chow chop suey : food and the Chinese American journey, Anne Mendelson
Chow chop suey : food and the Chinese American journey, Anne Mendelson
Resource Information
The item Chow chop suey : food and the Chinese American journey, Anne Mendelson represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Austin Public Library.This item is available to borrow from 2 library branches. This resource has been enriched with EBSCO NoveList data.
Resource Information
The item Chow chop suey : food and the Chinese American journey, Anne Mendelson represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Austin Public Library.
This item is available to borrow from 2 library branches.
This resource has been enriched with EBSCO NoveList data.
- Summary
- "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." -- Publisher's description
- Language
- eng
- Extent
- xx, 330 pages
- Contents
-
- 4.
- The Road to Chinatown
- PART II
- 5.
- The Birth of Chinese American Cuisine
- 6.
- Change, Interchange, and the First Successful "Translators"
- 7.
- White America Rediscovers Chinese Cuisine
- 8.
- Prologue: A Stroke of the Pen
- An Advancement of Learning
- 9.
- The First Age of Race-Blind Immigration
- Postscript: What Might Have Been
- PART I
- 1.
- Origins: The Toisan -- California Pipeline
- 2.
- The Culinary "Language" Barrier
- 3.
- "Celestials" on Gold Mountain
- Isbn
- 9780231158602
- Label
- Chow chop suey : food and the Chinese American journey
- Title
- Chow chop suey
- Title remainder
- food and the Chinese American journey
- Statement of responsibility
- Anne Mendelson
- Subject
-
- trueChinese Americans
- Chinese Americans -- Food
- Chinese Americans -- Food | History
- trueChinese restaurants
- Cooking, Chinese
- trueCooking, Chinese -- History
- trueCooking, Chinese American
- Emigration and immigration
- trueFood habits
- Food habits
- Food habits -- United States
- History
- trueImmigration and emigration
- United States
- trueUnited States
- Emigration and immigration -- History
- Chinese American families
- trueChinese American families -- History
- Language
- eng
- Summary
- "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." -- Publisher's description
- http://library.link/vocab/ext/novelist/bookUI
- 10544622
- Cataloging source
- DLC
- http://library.link/vocab/creatorName
- Mendelson, Anne
- Dewey number
- 641.5951
- Index
- index present
- Literary form
- non fiction
- Nature of contents
- bibliography
- http://library.link/vocab/resourcePreferred
- True
- Series statement
- Arts and traditions of the table : perspectives on culinary history
- http://library.link/vocab/subjectName
-
- Cooking, Chinese
- Chinese Americans
- Food habits
- Emigration and immigration
- Chinese American families
- Chinese American families
- Chinese Americans
- Cooking, Chinese
- Emigration and immigration
- Food habits
- United States
- http://bibfra.me/vocab/lite/titleRemainder
- food and the Chinese American journey
- Label
- Chow chop suey : food and the Chinese American journey, Anne Mendelson
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
-
- 4.
- The Road to Chinatown
- PART II
- 5.
- The Birth of Chinese American Cuisine
- 6.
- Change, Interchange, and the First Successful "Translators"
- 7.
- White America Rediscovers Chinese Cuisine
- 8.
- Prologue: A Stroke of the Pen
- An Advancement of Learning
- 9.
- The First Age of Race-Blind Immigration
- Postscript: What Might Have Been
- PART I
- 1.
- Origins: The Toisan -- California Pipeline
- 2.
- The Culinary "Language" Barrier
- 3.
- "Celestials" on Gold Mountain
- Control code
- 1888802
- Dimensions
- 24 cm.
- Extent
- xx, 330 pages
- Isbn
- 9780231158602
- Lccn
- 2016020958
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- System control number
-
- (Sirsi) i9780231158602
- (OCoLC)950448303
- Label
- Chow chop suey : food and the Chinese American journey, Anne Mendelson
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
-
- 4.
- The Road to Chinatown
- PART II
- 5.
- The Birth of Chinese American Cuisine
- 6.
- Change, Interchange, and the First Successful "Translators"
- 7.
- White America Rediscovers Chinese Cuisine
- 8.
- Prologue: A Stroke of the Pen
- An Advancement of Learning
- 9.
- The First Age of Race-Blind Immigration
- Postscript: What Might Have Been
- PART I
- 1.
- Origins: The Toisan -- California Pipeline
- 2.
- The Culinary "Language" Barrier
- 3.
- "Celestials" on Gold Mountain
- Control code
- 1888802
- Dimensions
- 24 cm.
- Extent
- xx, 330 pages
- Isbn
- 9780231158602
- Lccn
- 2016020958
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- System control number
-
- (Sirsi) i9780231158602
- (OCoLC)950448303
Subject
- trueChinese Americans
- Chinese Americans -- Food
- Chinese Americans -- Food | History
- trueChinese restaurants
- Cooking, Chinese
- trueCooking, Chinese -- History
- trueCooking, Chinese American
- Emigration and immigration
- trueFood habits
- Food habits
- Food habits -- United States
- History
- trueImmigration and emigration
- United States
- trueUnited States
- Emigration and immigration -- History
- Chinese American families
- trueChinese American families -- History
Genre
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