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3 books match the query 'Chinese restaurants'
Chop Suey and Sushi from Sea to Shining Sea
Chinese and Japanese Restaurants in the United StatesBruce Makoto Arnold
University of Arkansas Press, 2018
The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States.
The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States.
Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the “evil Chinaman” stereotype in the “foreign” world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism.
Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.
From Canton Restaurant to Panda Express
A History of Chinese Food in the United StatesLiu, Haiming
Rutgers University Press, 2015
Finalist in the Culinary History category of the 2016 Gourmand World Cookbook Awards
From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso’s chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans.
Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed—not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang’s and a consideration of how Chinese food culture continues to spread around the globe.
Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today.
Gastrodiplomacy
Chinese Exclusion and the Ascent of Chinese Restaurants in New York City, 1870–1943Heather Ruth Lee
University of Chicago Press, 2027
Traces how Chinese migrants challenged racialization and disenfranchisement by establishing Chinese restaurants during the Gilded Age.
In Gastrodiplomacy, Heather Ruth Lee dives deep into not just the history of Chinese restaurants in early twentieth-century New York City but the delicate, inchoate, and constantly evolving dynamics among their owners, workers, and their predominantly white clientele. Lee argues that the stylistic and capitalist choices made by restaurateurs (“gastrodiplomats”) had outsized political effects on paternalistic white diners (“gastroliberals”) who patronized their establishments, particularly when it came to racial relations in cities that were growing and diversifying. Lee is not starry-eyed—satisfying white tongues and stomachs didn’t lead to an urban utopia of peace, harmony, and brotherhood—but she shows the great and subtle influences of Chinese migrants on American urban space, culture, and metropolitan identity in a defining time.
In Lee’s capable and compelling telling, the Chinese restaurant becomes a distinctive locus for the negotiation of political power, cultural influence, urban identity, and more. Gastrodiplomacy reveals much about burgeoning and increasingly cosmopolitan American cities, as well as about their dynamic relationships with the fluidities of the American character.