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Chow chop suey: food and the Chinese American journey

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Publisher:
Columbia University Press
Pub. Date:
Varies, see individual formats and editions
Language:
English
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:
9780231158602
9780231541299
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Grouping Information

Grouped Work ID30d8accc-94ed-9c35-df5e-97bb17d00424
Grouping Titlechow chop suey food and the chinese american journey
Grouping Authoranne mendelson
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-03-28 02:11:39AM
Last Indexed2024-03-28 02:24:37AM

Solr Fields

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author
Mendelson, Anne
author_display
Mendelson, Anne
available_at_catalog
Central
South Natomas
Sylvan Oaks
detailed_location_catalog
Central
South Natomas
Sylvan Oaks
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.

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Book
eBook
format_category_catalog
Books
eBook
id
30d8accc-94ed-9c35-df5e-97bb17d00424
isbn
9780231158602
9780231541299
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-03-28T09:24:37.294Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.5951 M537 2016
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Central
South Natomas
Sylvan Oaks
primary_isbn
9780231158602
publishDate
2016
publisher
Columbia University Press
recordtype
grouped_work
series
Arts and Traditions of the Table Perspectives on Culinary History
series_with_volume
Arts and traditions of the table|
subject_facet
Chinese American families -- History
Chinese Americans -- Food -- History
Cooking, Chinese -- History
Emigration and immigration -- History
Food habits -- United States
title_display
Chow chop suey : food and the Chinese American journey
title_full
Chow Chop Suey Food and the Chinese American Journey
Chow chop suey : food and the Chinese American journey / Anne Mendelson
title_short
Chow chop suey
title_sub
food and the Chinese American journey
topic_facet
Chinese American families
Chinese Americans
Cooking & Food
Cooking, Chinese
Emigration and immigration
Food
Food habits
History
Nonfiction
Sociology

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