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The Fortune Cookie Chronicles

Author: Jennifer 8 Lee
Publisher: Hachette+ORM
ISBN: 0446511706
Category : Social Science
Languages : en
Pages : 237

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Book Description
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

Chop Suey and Sushi from Sea to Shining Sea

Author: Bruce Makoto Arnold
Publisher: University of Arkansas Press
ISBN: 1682260607
Category : Social Science
Languages : en
Pages : 349

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Book Description
The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the “evil Chinaman” stereotype in the “foreign” world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism. Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.

From Canton Restaurant to Panda Express

Author: Haiming Liu
Publisher: Rutgers University Press
ISBN: 0813574773
Category : Cooking
Languages : en
Pages : 219

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Book Description
"The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"--Provided by publisher

Ten Restaurants That Changed America

Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631492462
Category : Cooking
Languages : en
Pages : 596

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Book Description
Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

International Conflict Resolution 2nd Ed.

Author: Charles Hauss
Publisher: A&C Black
ISBN: 0826489117
Category : Political Science
Languages : en
Pages : 240

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Book Description
Using a broad range of case studies, this book examines conflict and the international relations facing the world today.

Cooking Greek, Becoming American

Author: Taso G. Lagos
Publisher: McFarland
ISBN: 1476645523
Category : Cooking
Languages : en
Pages : 187

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Book Description
When Taso G. Lagos began to memorialize his family's beloved Greek restaurant The Continental, he wrestled with 40 years of history and a clientele that stretched for generations. His family bought into the operation without a clue how to run an eatery, yet in time they became linchpins of their Seattle neighborhood. Customers became friends, and meals turned into memories. It wasn't only the food or the company, though. The Continental also served as an entry point into mainstream culture for a family who had just arrived in the United States as Greek immigrants a few years prior. While the Lagoses cooked and cared for many people, they also learned valuable lessons about what it means to be "American." This memoir illuminates life in a Greek restaurant through the experiences of one member of a restauranteur family. It also emphasizes the role of restaurants as vital social institutions that often provide immigrants with a dynamic space for acculturation. Readers will learn the many ways a family restaurant adds culture and richness to a community.

The Success Equation

Author: Michael J. Mauboussin
Publisher: Harvard Business Review Press
ISBN: 1422184242
Category : Business & Economics
Languages : en
Pages : 312

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Book Description
“Much of what we experience in life results from a combination of skill and luck.” — From the Introduction The trick, of course, is figuring out just how many of our successes (and failures) can be attributed to each—and how we can learn to tell the difference ahead of time. In most domains of life, skill and luck seem hopelessly entangled. Different levels of skill and varying degrees of good and bad luck are the realities that shape our lives—yet few of us are adept at accurately distinguishing between the two. Imagine what we could accomplish if we were able to tease out these two threads, examine them, and use the resulting knowledge to make better decisions. In this provocative book, Michael Mauboussin helps to untangle these intricate strands to offer the structure needed to analyze the relative importance of skill and luck. He offers concrete suggestions for making these insights work to your advantage. Once we understand the extent to which skill and luck contribute to our achievements, we can learn to deal with them in making decisions. The Success Equation helps us move toward this goal by: • Establishing a foundation so we better understand skill and luck, and can pinpoint where each is most relevant • Helping us develop the analytical tools necessary to understand skill and luck • Offering concrete suggestions about how to take these findings and put them to work Showcasing Mauboussin’s trademark wit, insight, and analytical genius, The Success Equation is a must-read for anyone seeking to make better decisions—in business and in life.

Knack Chinese Cooking

Author: Belinda Hulin
Publisher: Rowman & Littlefield
ISBN: 0762758465
Category : Cooking
Languages : en
Pages : 259

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Book Description
For those who have always wanted to prepare Chinese food at home, here is the book they can actually learn Chinese cooking from—full-color, step-by-step photographs fully convey the process and presentation of Chinese cuisine. With 350 photos and 100 main recipes plus 250 variations suited for the contemporary kitchen, Knack Chinese Cooking offers a veritable banquet of authentic recipes from the Eight Great Cuisines of China, as well as dishes from China’s emerging cosmopolitan capitals and from the best Chinatown kitchens. Readers gain a basic knowledge of the equipment, ingredients, and techniques needed to prepare an essential repertoire of Chinese dishes.

Food in Time and Place

Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520277457
Category : Cooking
Languages : en
Pages : 420

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Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

American Myths, Legends, and Tall Tales [3 volumes]

Author: Christopher R. Fee
Publisher: Bloomsbury Publishing USA
ISBN: 1610695682
Category : Social Science
Languages : en
Pages : 1265

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Book Description
A fascinating survey of the entire history of tall tales, folklore, and mythology in the United States from earliest times to the present, including stories and myths from the modern era that have become an essential part of contemporary popular culture. Folklore has been a part of American culture for as long as humans have inhabited North America, and increasingly formed an intrinsic part of American culture as diverse peoples from Europe, Africa, Asia, and Oceania arrived. In modern times, folklore and tall tales experienced a rejuvenation with the emergence of urban legends and the growing popularity of science fiction and conspiracy theories, with mass media such as comic books, television, and films contributing to the retelling of old myths. This multi-volume encyclopedia will teach readers the central myths and legends that have formed American culture since its earliest years of settlement. Its entries provide a fascinating glimpse into the collective American imagination over the past 400 years through the stories that have shaped it. Organized alphabetically, the coverage includes Native American creation myths, "tall tales" like George Washington chopping down his father's cherry tree and the adventures of "King of the Wild Frontier" Davy Crockett, through to today's "urban myths." Each entry explains the myth or legend and its importance and provides detailed information about the people and events involved. Each entry also includes a short bibliography that will direct students or interested general readers toward other sources for further investigation. Special attention is paid to African American folklore, Asian American folklore, and the folklore of other traditions that are often overlooked or marginalized in other studies of the topic.