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The Resource Chow chop suey : food and the Chinese American journey, Anne Mendelson

Chow chop suey : food and the Chinese American journey, Anne Mendelson

Creator
Author
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
Work
Publication
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
Instance
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
Creator
Author
Subject
Genre
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
Member of
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
Writing style
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
Target audience
adult
http://bibfra.me/vocab/lite/titleRemainder
food and the Chinese American journey
Label
Chow chop suey : food and the Chinese American journey, Anne Mendelson
Instantiates
Publication
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
Publication
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

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Genre

Member of

Library Locations

    • Central LibraryBorrow it
      710 W. Cesar Chavez St, Austin, TX, 78701, US
      30.2713021 -97.7460168
    • Pleasant Hill BranchBorrow it
      211 E. William Cannon Blvd., Austin, TX, 78745, US
      30.1922461 -97.7771661

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