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Chow Chop Suey: Food and the Chinese American Journey (Arts et traditions de...
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Lieu : Elgin, Texas, États-Unis
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Numéro de l'objet eBay :285170284927
Caractéristiques de l'objet
- État
- Bon
- Remarques du vendeur
- Book Title
- Chow Chop Suey: Food and the Chinese American Journey (Arts and T
- ISBN
- 9780231158602
- EAN
- 9780231158602
À propos de ce produit
Product Identifiers
Publisher
Columbia University Press
ISBN-10
0231158602
ISBN-13
9780231158602
eBay Product ID (ePID)
120127841
Product Key Features
Number of Pages
352 Pages
Language
English
Publication Name
Chow Chop Suey : Food and the Chinese American Journey
Publication Year
2016
Subject
Regional & Ethnic / Chinese, Emigration & Immigration, Ethnic Studies / Asian American Studies, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Type
Textbook
Subject Area
Cooking, Social Science
Series
Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Format
Hardcover
Dimensions
Item Height
0.1 in
Item Weight
21.9 Oz
Item Length
0.9 in
Item Width
0.6 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2016-020958
Reviews
Anne Mendelson brings together political and culinary history, showing that it was by inventing quasi-Chinese dishes that titillated American palates that Cantonese immigrants found a way to survive anti-Asia persecution. Gripping, authoritative, and timely., Chow Chop Suey is an eye-opener, a book that will give everyone a deep appreciation of the exquisite skill required to produce authentic Chinese food and the sweep of history that brought Chinese cooking to America. Anne Mendelson's prodigious research has given us a highly respectful, insightful, refreshing, wonderfully written, and utterly compelling account of the role and plight of Chinese restaurant workers in this country. I learned something new on every page., Chow Chop Suey is a well-written and insightful guide to the Chinese food scene in America. In a field full of myths, Anne Mendelson book is accurate and detailed. A delightful read!, A deeply researched look at the history of Chinese food in the U.S. I'll be dipping into it for years., Chow Chop Suey provides a nuanced and invaluable analysis of America's struggle to codify Chinese and Chinese American cooking in English . . . Mendelson maintains a compelling narrative that successfully enlivens a story close-to-overflowing with detail., A solid choice for readers interested in Chinese immigration and U.S.-China history, as well as those curious about American foodways and culinary culture., Anne Mendelson writes like the engaged scholar she is, with dry wit and easy, uncompromising erudition.... [Chow Chop Suey] is full of wonder., Chow Chop Suey is a well-written and insightful guide to the Chinese food scene in America. In a field full of myths, Anne Mendelson's book is accurate and detailed. A delightful read!, A unique insight into the origin of a well-loved cuisine deeply rooted in histories of immigration, racialized oppression, and international relations which converged in uneven and sometimes surprising ways to create the conditions of possibility for the formation of a novel and quintessentially American Chinese food., A timely and nuanced reminder that Chinese-American identity has long been conflated with Chinese food., Provides good historical context for how the Chinese food we eat in the United States made it to our plates., There are other accounts of the American enthusiasm for Chinese food and the simultaneous persecution of Chinese immigrants. What makes Anne Mendelson's Chow Chop Suey unique is how it integrates cooking styles with American and Chinese cultural contrasts. Mendelson never loses sight of the food and how Chinese restaurants and American "experts" of various sorts shaped a cuisine that was both exotic and irresistible. No one has discussed in such a fascinating and authoritative way the American misunderstanding of basic Chinese culinary principles, the importance of a few key cookbooks and restaurants, and the gradual awakening of American palates to something resembling actual Chinese food in the postwar decades. Fun to read, judicious, and above all authoritative., Well-written and impeccably researched, Chow Chop Suey is a beautiful ode both to the history of Chinese Americans and the intriguing ways in which China's rich food culture continues to take root here and flourish. Anne Mendelson's section on Chinese American cookbook writers is nothing less than a classic, for she brings sense and order to a long overlooked field with her customary clear perspective and dry wit. Mendelson is one of my favorite food writers and I'd expect nothing less, but this time she's outdone herself.
Dewey Edition
23
Grade From
College Graduate Student
Dewey Decimal
641.592951073
Table Of Content
Acknowledgments A Note on Romanization and Terminology Introduction Prologue: A Stroke of the Pen Part I 1. Origins: The Toisan-California Pipeline 2. The Culinary "Language" Barrier 3. "Celestials" on Gold Mountain 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. An Advancement of Learning 9. The First Age of Race-Blind Immigration Postscript: What Might Have Been Notes Glossary Bibliography Index
Synopsis
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.
LC Classification Number
TX724.5.C5M376 2016
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