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Chow chop suey: food and the Chinese American journey

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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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9780231158602
9780231541299
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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 Update2021-06-16 02:52:38AM
Last Indexed2021-06-16 04:03:46AM
Novelist Primary ISBN9780231158602

Solr Details

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Sylvan Oaks
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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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Sylvan Oaks
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seriesArts and Traditions of the Table Perspectives on Culinary History
series_with_volumeArts and traditions of the table|
subject_facetChinese American families -- History
Chinese Americans -- Food -- History
Cooking, Chinese -- History
Electronic books
Emigration and immigration -- History
Food habits -- United States
title_displayChow chop suey : food and the Chinese American journey
title_fullChow Chop Suey Food and the Chinese American Journey
Chow chop suey : food and the Chinese American journey / Anne Mendelson
Chow chop suey : food and the Chinese American journey [electronic resource] / Anne Mendelson
title_shortChow chop suey
title_subfood and the Chinese American journey
topic_facetChinese American families
Chinese Americans
Cooking & Food
Cooking, Chinese
Electronic books
Emigration and immigration
Food
Food habits
History
Nonfiction
Sociology