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Table of Contents
Intro; Contents; Foreword / Harley J. Spiller; Preface / Raymond Douglas Chong; Introduction. Chinese and Japanese Restaurants in the United States / Bruce Makoto Arnold and Tanfer Emin Tunç; Chapter 1. Dining at the "Oriental Garden" : The Cultural Politics of American Chinese Restaurant Menus, 1940s-1970s / Tanfer Emin Tunç; Chapter 2. Importing and Exporting the Ethnic: Thoughts on American Chinese Cuisine, Globalization, and the Dinner Plate / Annessa Ann Babic
Chapter 3. General Tso's Chicken, Panda Express, and the Identity Politics of Chinese Food and Restaurants in America / Tony Tai-Ting LiuChapter 4. How Chop Suey Came to Oshkosh, Wisconsin / Susan Boslego Carter; Chapter 5. From the Art of Dim Sum to the Art of Sculpture: Master Chef Kai Tai Chan and His Dough Evolution in New York / Clarence Chan and Ting Man Tsao; Chapter 6. When Little Island Cuisine Encountered Chinese Food: The Evolution of Taiwanese Cuisine in New York City's Flushing Neighborhood, 1970-Present / Chunghao Pio Kuo
Chapter 7. Chop Suey: A Personal Legacy of Cantonese Chinatown Cuisine / Raymond Douglas ChongChapter 8. The Sour Side of Chinese Restaurants / John Jung; Chapter 9. "Foreign, Brackish, and Exotic" : Japanese Food in the American Press, 1853-1918 / Frank Jacob; Chapter 10. The Problem with Persistence: The Rise of Tucson's Japanese Cuisine and the Fall of Its Nikkei Community / Bruce Makoto Arnold; Chapter 11. From Asian Fusion to Asian Hipster Cuisine: Consuming Cosmopolitanism and Authenticity / Shoon Lio and Megan Bott
Chapter 12. "Stirring the Pot" : Asian Foodways in American Eating Places / Carmen BirkleChapter 13. "As American as Chop Suey" : The Chop Suey Joint in Classical Hollywood Film / Andrée Lafontaine; Chapter 14. Intergalactic Gastronomy: Orientalist Representations of Asian Food, Chefs, and Restaurants within Science Fiction Films / Ingrid E. Castro; Notes; Contributors; Index
Chapter 3. General Tso's Chicken, Panda Express, and the Identity Politics of Chinese Food and Restaurants in America / Tony Tai-Ting LiuChapter 4. How Chop Suey Came to Oshkosh, Wisconsin / Susan Boslego Carter; Chapter 5. From the Art of Dim Sum to the Art of Sculpture: Master Chef Kai Tai Chan and His Dough Evolution in New York / Clarence Chan and Ting Man Tsao; Chapter 6. When Little Island Cuisine Encountered Chinese Food: The Evolution of Taiwanese Cuisine in New York City's Flushing Neighborhood, 1970-Present / Chunghao Pio Kuo
Chapter 7. Chop Suey: A Personal Legacy of Cantonese Chinatown Cuisine / Raymond Douglas ChongChapter 8. The Sour Side of Chinese Restaurants / John Jung; Chapter 9. "Foreign, Brackish, and Exotic" : Japanese Food in the American Press, 1853-1918 / Frank Jacob; Chapter 10. The Problem with Persistence: The Rise of Tucson's Japanese Cuisine and the Fall of Its Nikkei Community / Bruce Makoto Arnold; Chapter 11. From Asian Fusion to Asian Hipster Cuisine: Consuming Cosmopolitanism and Authenticity / Shoon Lio and Megan Bott
Chapter 12. "Stirring the Pot" : Asian Foodways in American Eating Places / Carmen BirkleChapter 13. "As American as Chop Suey" : The Chop Suey Joint in Classical Hollywood Film / Andrée Lafontaine; Chapter 14. Intergalactic Gastronomy: Orientalist Representations of Asian Food, Chefs, and Restaurants within Science Fiction Films / Ingrid E. Castro; Notes; Contributors; Index