Foodscapes of Chinese America : the transformation of Chinese culinary culture in the U.S. since 1965 / Xiaohui Liu.

Author
Liu, Xiaohui, 1985- [Browse]
Format
Book
Language
English
Published/​Created
New York : Peter Lang, [2016]
Description
1 online resource (238 pages) : illustrations

Details

Subject(s)
Bibliographic references
Includes bibliographical references.
Source of description
Print version record.
Contents
  • Cover; Table of Contents; Acknowledgements; Abstract; Chapter 1. Introduction; Chapter 2. The Era of Chop Suey
  • the Early Evolution of Chinese American Food; Chapter 3. The Transformation of Chinese American Foodscapes; 3.1 Culinary Diversification
  • The Chinese Restaurant Revolution; 3.1.1 The Coming of the Culinary Diasporas
  • Change of Restaurant Operators/Chefs; 3.1.2 How New Cuisines Were Introduced
  • Menus and Other Translation Strategies; 3.1.3 There was More Than One Cuisine
  • From Standardized Cantonese American Fare to Diversified Regional Cuisines.
  • A. The Charms of Hong Kong Cuisine and Its Cultural Identityb. The Awakening of the American Palate
  • America's Love Affair with Spicy Szechuan and Hunan Cuisine; 3.2 Americanized Panda
  • The Rise of Chinese Fast Food Chains; 3.3 Chinese Food and Chineseness in the New Era; Chapter 4. Culinary Culture in Metropolitan California; 4.1 Serving Outsiders: Restaurants for Non-Chinese; 4.1.1 Chinese Cuisine and Californian Taste
  • Cultural Adaptations and Negotiations; 4.1.2 Representing and Reconstructing a New Ethnicity through Restaurant Décor.
  • 4.2 Serving Insiders: Restaurants for the Chinese Community4.2.1 Features and Cultural Functions; 4.2.2 Non-Chinese Customers
  • Authenticity and Foodie Culture; 4.3 Cross-over Consumption
  • The Birth of a Transethnic Cuisine and Cosmopolitan Identity; Conclusion; Bibliography.
ISBN
  • 9783653063776 ((electronic bk.))
  • 3653063779 ((electronic bk.))
OCLC
934434093
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