We look forward to seeing you on your next visit to the library. Find a location near you.

Chow Chop Suey
(eBook)

Book Cover
Average Rating
Contributors:
Published:
[United States] : Columbia University Press, 2016.
Content Description:
1 online resource (336 pages)
Status:
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.

Also in This Series
More Like This
More Copies In LINK+
Loading LINK+ Copies...
More Details
Format:
eBook
Language:
English
ISBN:
9780231541299, 0231541295

Notes

Restrictions on Access
Instant title available through hoopla.
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.
System Details
Mode of access: World Wide Web.
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation (style guide)

Mendelson, A. (2016). Chow Chop Suey. [United States], Columbia University Press.

Chicago / Turabian - Author Date Citation (style guide)

Mendelson, Anne. 2016. Chow Chop Suey. [United States], Columbia University Press.

Chicago / Turabian - Humanities Citation (style guide)

Mendelson, Anne, Chow Chop Suey. [United States], Columbia University Press, 2016.

MLA Citation (style guide)

Mendelson, Anne. Chow Chop Suey. [United States], Columbia University Press, 2016.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
1ecc05de-54c2-96ba-c0ff-80b7cdea32b1
Go To GroupedWork

Hoopla Extract Information

hooplaId11864578
titleChow Chop Suey
kindEBOOK
price3.49
active1
pa0
profanity0
children0
demo0
rating
abridged0
dateLastUpdatedJul 02, 2020 12:07:22 AM

Record Information

Last File Modification TimeNov 23, 2023 04:06:14 AM
Last Grouped Work Modification TimeNov 23, 2023 02:33:59 AM

MARC Record

LEADER02870nam a22003735a 4500
001MWT11864578
003MWT
00520231027110854.0
006m     o  d        
007cr cn|||||||||
008231027s2016    xxu    eo     000 0 eng d
020 |a 9780231541299|q (electronic bk.)
020 |a 0231541295|q (electronic bk.)
02842|a MWT11864578
029 |a https://d2snwnmzyr8jue.cloudfront.net/csp_9780231541299_180.jpeg
037 |a 11864578|b Midwest Tape, LLC|n http://www.midwesttapes.com
040 |a Midwest|e rda
099 |a eBook hoopla
1001 |a Mendelson, Anne,|e author.
24510|a Chow Chop Suey|h [electronic resource] /|c Anne Mendelson.
264 1|a [United States] :|b Columbia University Press,|c 2016.
264 2|b Made available through hoopla
300 |a 1 online resource (336 pages)
336 |a text|b txt|2 rdacontent
337 |a computer|b c|2 rdamedia
338 |a online resource|b cr|2 rdacarrier
347 |a text file|2 rda
506 |a Instant title available through hoopla.
520 |a 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.
538 |a Mode of access: World Wide Web.
650 0|a Electronic books.
7102 |a hoopla digital.
85640|u https://www.hoopladigital.com/title/11864578?utm_source=MARC&Lid=hh4435|z Instantly available on hoopla.
85642|z Cover image|u https://d2snwnmzyr8jue.cloudfront.net/csp_9780231541299_180.jpeg