Chow chop suey : food and the Chinese American journey
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The work Chow chop suey : food and the Chinese American journey represents a distinct intellectual or artistic creation found in Austin Public Library. This resource is a combination of several types including: Work, Language Material, Books.This resource has been enriched with EBSCO NoveList data.
The Resource
Chow chop suey : food and the Chinese American journey
Resource Information
The work Chow chop suey : food and the Chinese American journey represents a distinct intellectual or artistic creation found in Austin Public Library. This resource is a combination of several types including: Work, Language Material, Books.
This resource has been enriched with EBSCO NoveList data.
- Label
- Chow chop suey : food and the Chinese American journey
- Title remainder
- food and the Chinese American journey
- Statement of responsibility
- Anne Mendelson
- Subject
-
- trueHistory writing -- United States -- Immigration
- Cooking, Chinese
- trueCooking, Chinese -- History
- Emigration and immigration -- History
- trueChinese American families -- History
- Emigration and immigration
- History
- trueImmigration and emigration
- trueCooking, Chinese American
- Chinese Americans -- Food | History
- trueFood writing -- History and microhistory
- Chinese American families
- United States
- Chinese Americans -- Food
- trueChinese restaurants
- Food habits
- trueFood habits -- United States
- trueChinese Americans
- 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
- Cataloging source
- DLC
- Dewey number
- 641.5951
- Index
- index present
- Literary form
- non fiction
- Nature of contents
- bibliography
- Series statement
- Arts and traditions of the table : perspectives on culinary history
- Target audience
- adult
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