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Chow Chop Suey : Food and the Chinese American Journey / Anne Mendelson.

By: Material type: TextTextSeries: Arts and Traditions of the Table: Perspectives on Culinary HistoryPublisher: New York, NY : Columbia University Press, [2016]Copyright date: ©2016Description: 1 online resource (352 p.)Content type:
Media type:
Carrier type:
ISBN:
  • 9780231158602
  • 9780231541299
Subject(s): DDC classification:
  • 641.5951 23
LOC classification:
  • TX724.5.C5 M376 2016
  • TX724.5.C5 M376 2016
Other classification:
  • online - DeGruyter
Online resources: Available additional physical forms:
  • Issued also in print.
Contents:
Frontmatter -- Contents -- Acknowledgments -- A Note on Romanization and Terminology -- Introduction -- Prologue: A Stroke of the Pen -- Part I -- One. Origins: The Toisan-California Pipeline -- Two. The Culinary "Language" Barrier -- Three. "Celestials" on Gold Mountain -- Four. The Road to Chinatown -- Part II -- Five. The Birth of Chinese American Cuisine -- Six. Change, Interchange, and the First Successful "Translators" -- Seven. White America Rediscovers Chinese Cuisine -- Eight. An Advancement of Learning -- Nine. The First Age of Race-Blind Immigration -- Postscript: What Might Have Been -- Notes -- Glossary of Chinese Terms -- Bibliography -- Index
Summary: 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.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780231541299

Frontmatter -- Contents -- Acknowledgments -- A Note on Romanization and Terminology -- Introduction -- Prologue: A Stroke of the Pen -- Part I -- One. Origins: The Toisan-California Pipeline -- Two. The Culinary "Language" Barrier -- Three. "Celestials" on Gold Mountain -- Four. The Road to Chinatown -- Part II -- Five. The Birth of Chinese American Cuisine -- Six. Change, Interchange, and the First Successful "Translators" -- Seven. White America Rediscovers Chinese Cuisine -- Eight. An Advancement of Learning -- Nine. The First Age of Race-Blind Immigration -- Postscript: What Might Have Been -- Notes -- Glossary of Chinese Terms -- Bibliography -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

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.

Issued also in print.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022)