Chow Chop Suey
Description
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.
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ISBN:
9780231541299
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Grouping Information
Grouped Work ID | 1ecc05de-54c2-96ba-c0ff-80b7cdea32b1 |
---|---|
Grouping Title | chow chop suey |
Grouping Author | anne mendelson |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2023-11-23 02:33:59AM |
Last Indexed | 2024-04-27 04:35:59AM |
Solr Fields
accelerated_reader_point_value
0
accelerated_reader_reading_level
0
author
Mendelson, Anne
author2-role
hoopla digital
author_display
Mendelson, Anne
display_description
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.
format_catalog
eBook
format_category_catalog
eBook
id
1ecc05de-54c2-96ba-c0ff-80b7cdea32b1
isbn
9780231541299
last_indexed
2024-04-27T11:35:59.422Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
primary_isbn
9780231541299
publishDate
2016
publisher
Columbia University Press
recordtype
grouped_work
subject_facet
Electronic books
title_display
Chow Chop Suey
title_full
Chow Chop Suey [electronic resource] / Anne Mendelson
title_short
Chow Chop Suey
topic_facet
Electronic books
Solr Details Tables
item_details
Bib Id | Item Id | Shelf Loc | Call Num | Format | Format Category | Num Copies | Is Order Item | Is eContent | eContent Source | eContent URL | Detailed Status | Last Checkin | Location |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
hoopla:MWT11864578 | Online Hoopla Collection | Online Hoopla | eBook | eBook | 1 | false | true | Hoopla | https://www.hoopladigital.com/title/11864578?utm_source=MARC&Lid=hh4435 | Available Online |
record_details
Bib Id | Format | Format Category | Edition | Language | Publisher | Publication Date | Physical Description | Abridged |
---|---|---|---|---|---|---|---|---|
hoopla:MWT11864578 | eBook | eBook | English | Columbia University Press | 2016 | 1 online resource (336 pages) |
scoping_details_catalog
Bib Id | Item Id | Grouped Status | Status | Locally Owned | Available | Holdable | Bookable | In Library Use Only | Library Owned | Holdable PTypes | Bookable PTypes | Local Url |
---|---|---|---|---|---|---|---|---|---|---|---|---|
hoopla:MWT11864578 | Available Online | Available Online | false | true | false | false | false | false |