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From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso’s chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans.
Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed—not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang’s and a consideration of how Chinese food culture continues to spread around the globe.
Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today.
- Sales Rank: #670568 in eBooks
- Published on: 2015-09-09
- Released on: 2015-08-12
- Format: Kindle eBook
Review
"Liu explores the evolution of Chinese restaurants in the US as a window into global history. In short, clear chapters, the author traces the complicated paths of Chinese migrants while highlighting how both culinary insights and people have traveled back and forth between China and the US ... Highly recommended. All levels/libraries." (CHOICE)
“Haiming Liu turns the topic of restaurants into a discussion of Chinese American history and explores complex issues concerning race relations and ethnic identity, as well as political and regional affiliations among the Chinese in the United States.” (Xiaojian Zhao author of The New Chinese America)
"Liu exercises his considerable talents as a transnational historian to reveal the United States as a culinary crossroads where food and business acumen circulate along many paths across continents and oceans—a must read." (Donna R. Gabaccia University of Toronto Scarborough)
About the Author
HAIMING LIU is a professor of Asian American studies in the Ethnic and Women’s Studies Department at California State Polytechnic University, Pomona. He is also the author of The Transnational History of a Chinese Family: Immigrant Letters, Family Business, and Reverse Migration (Rutgers University Press).
Most helpful customer reviews
2 of 2 people found the following review helpful.
Superior history of Chinese food in America
By E. N. Anderson
The story of Chinese food in America has been told several times now, by Andrew Coe, Erica Peters, and others, but Haiming Liu finds plenty of good new material. He tells the fairly familiar story of the coming of Chinese food, rise of chop suey, and so on, but manages to find a lot of previously unused documentation. He then goes on to chronicle some recent developments: the rise to glory of the San Gabriel Valley in California (where I now eat almost every week), the rise of the Dintaifung dumpling chain in Taiwan (and they are GOOD), the development of P. F. Chang's chain of bistros, and many more case studies. The book tells a straight story without undue laments about the biased past or praise of the glorious present. All in all a wonderful read--well written, authoritative. One minor correction I have to make--he explains "chop suey" as "animal intestines." It actually means "miscellaneous leftovers," which does indeed include animal intestines, but the original chop suey was made from the "miscellaneous leftovers" of vegetables left unsold after a day of sale by vegetable farmers in Guangdong Province (I knew some of them...).
0 of 0 people found the following review helpful.
Well writen book, lots of history.
By House of entropy
I found the book to be well written, well researched, and full of interesting historical detail. I came to the book looking for a specific item and found it so interesting that I read the entire book. There is much of Chinese history in the United States incorporated into the telling of the story. I learned a lot reading this book. As a matter of curiosity, I looked up some of his 19th century references online and found that he had summarized them well. The only complaint was that the book could be indexed better.
0 of 1 people found the following review helpful.
Great Book on History of Chinese Restaurants
By David
Very well written and accurate.
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