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Author: Michelle T. King
Publisher: W. W. Norton & Company
ISBN: 1324021292
Category : Biography & Autobiography
Languages : en
Pages : 259
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Book Description
A New York Times Book Review Editors' Choice A spirited new history of Chinese food told through an account of the remarkable life of Fu Pei-mei, the woman who brought Chinese cooking to the world. In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother’s copies of Fu Pei-mei’s Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu’s story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world. In Chop Fry Watch Learn, King weaves together stories from her own family and contemporary oral history to present a remarkable argument for how understanding the story of Fu’s life enables us to see Chinese food as both an inheritance of tradition and a truly modern creation, influenced by the historical phenomena of the postwar era. These include a dramatic increase in the number of women working outside the home, a new proliferation of mass media, the arrival of innovative kitchen tools, and the shifting diplomatic fortunes of China and Taiwan. King reveals how and why, for audiences in Taiwan and around the world, Fu became the ultimate culinary touchstone: the figure against whom all other cooking authorities were measured. And Fu’s legacy continues. Her cookbooks have become beloved emblems of cultural memory, passed from parent to child, wherever diasporic Chinese have landed. Informed by the voices of fans across generations, King illuminates the story of Chinese food from the inside: at home, around the family dinner table. The result is a revelatory work, a rich banquet of past and present tastes that will resonate deeply for all of us looking for our histories in the kitchen.
Author: Michelle T. King
Publisher: W. W. Norton & Company
ISBN: 1324021292
Category : Biography & Autobiography
Languages : en
Pages : 259
Get Book Here
Book Description
A New York Times Book Review Editors' Choice A spirited new history of Chinese food told through an account of the remarkable life of Fu Pei-mei, the woman who brought Chinese cooking to the world. In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother’s copies of Fu Pei-mei’s Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu’s story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world. In Chop Fry Watch Learn, King weaves together stories from her own family and contemporary oral history to present a remarkable argument for how understanding the story of Fu’s life enables us to see Chinese food as both an inheritance of tradition and a truly modern creation, influenced by the historical phenomena of the postwar era. These include a dramatic increase in the number of women working outside the home, a new proliferation of mass media, the arrival of innovative kitchen tools, and the shifting diplomatic fortunes of China and Taiwan. King reveals how and why, for audiences in Taiwan and around the world, Fu became the ultimate culinary touchstone: the figure against whom all other cooking authorities were measured. And Fu’s legacy continues. Her cookbooks have become beloved emblems of cultural memory, passed from parent to child, wherever diasporic Chinese have landed. Informed by the voices of fans across generations, King illuminates the story of Chinese food from the inside: at home, around the family dinner table. The result is a revelatory work, a rich banquet of past and present tastes that will resonate deeply for all of us looking for our histories in the kitchen.
Author: 傅培梅
Publisher: 橘子文化事業有限公司
ISBN: 9789867997333
Category : Cooking
Languages : zh-CN
Pages : 382
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Book Description
This is the new and updated edition of one of the most popular Chinese cookbooks of all times by Taiwan's eminent master chef Fu Peimei. In Chinese/English. Distributed by Tsai Fong Books, Inc.
Author: Pei Mei Fu
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 386
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Book Description
Author: Michelle T. King
Publisher: Bloomsbury Publishing
ISBN: 1350078689
Category : Social Science
Languages : en
Pages : 304
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Book Description
With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.
Author:
Publisher:
ISBN: 9781572153073
Category : Cooking
Languages : en
Pages : 104
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Book Description
An illustrated basic Chinese cookbook plus several special features.
Author: Andrew Coe
Publisher: Oxford University Press
ISBN: 0199758514
Category : History
Languages : en
Pages : 321
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Book Description
In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
Author:
Publisher:
ISBN: 9781621966975
Category :
Languages : en
Pages :
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Book Description
"Taiwan's peaceful and democratic society is built upon on decades of authoritarian state violence that it is still coming to terms with. Following 50 years of Japanese colonization, Taiwan was occupied by the Chinese Nationalist Party (KMT) at the close of World War II in 1945. The party massacred thousands of Taiwanese while it established a military dictatorship on the island with the tacit support of the United States. Although early episodes of state violence (such as the 228 Incident in 1947) and post-1980s democratization in Taiwan have received a significant amount of literary and scholarly attention, relatively less has been written or translated about the White Terror and martial law period, which began in 1949. The White Terror was aimed at alleged proponents of Taiwanese independence as well as supposed communist collaborators wiped out an entire generation of intellectuals. Both native-born Taiwanese as well as mainland Chinese exiles were subject to imprisonment, torture, and execution. During this time, the KMT institutionally favored mainland Chinese over native-born Taiwanese and reserved most military, educational, and police positions for the former. Taiwanese were forcibly "re-educated" as Chinese subjects. China-centric national history curricula, forced Mandarin-language pedagogy and media, and the re-naming of streets and public spaces after places in China further enforced a representational regime of Chineseness to legitimize the authority of the KMT, which did not lift martial law until 1987. Taiwan's contemporary commitment to transitional justice and democracy hinges on this history of violence, for which this volume provides a literary treatment as essential as it is varied. This is among the first collection of stories to comprehensively address the social, political, and economic aspects of White Terror, and to do so with deep attention to their transnational character. Featuring contributions from many of Taiwan's most celebrated authors, and written in genres that range between realism, satire, and allegory, it examines the modes and mechanisms of the White Terror and party-state exploitation in prisons, farming villages, slums, military bases, and professional communities. Transitions in Taiwan: Stories of the White Terror is an important book for Taiwan studies, Asian Studies, literature, and social justice collections. This book is part of the Literature from Taiwan Series, in collaboration with the National Museum of Taiwan Literature and National Taiwan Normal University"--
Author: Shawna Yang Ryan
Publisher: Penguin
ISBN: 9781594202070
Category : Fiction
Languages : en
Pages : 278
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Book Description
The unexpected arrival of Richard Fong's wife, along with two other women from China, brings complications for Richard as he struggles to combine his two lives and decide if he wants to be with his wife, the local woman he has fallen for, or the prostitute he has been visiting.
Author: Livia Blackburne
Publisher: Roaring Brook Press
ISBN: 1250819954
Category : Juvenile Fiction
Languages : en
Pages : 21
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Book Description
From New York Times bestselling author Livia Blackburne and illustrator Julia Kuo, here is I Dream of Popo. This delicate, emotionally rich picture book celebrates a special connection that crosses time zones and oceans as Popo and her granddaughter hold each other in their hearts forever. I dream with Popo as she rocks me in her arms. I wave at Popo before I board my flight. I talk to Popo from across the sea. I tell Popo about my adventures. When a young girl and her family emigrate from Taiwan to America, she leaves behind her beloved popo, her grandmother. She misses her popo every day, but even if their visits are fleeting, their love is ever true and strong. A New York Public Library Best Book of 2021 A Booklist Editors' Choice Winner for 2021
Author: Fuchsia Dunlop
Publisher: W. W. Norton & Company
ISBN: 0393248984
Category : Cooking
Languages : en
Pages : 267
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Book Description
"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).
