Chop Suey and Sushi from Sea to Shining Sea : Chinese and Japanese Restaurants in the United States.

ISBN:

9781610756365

Title:

Author:

Arnold, Bruce Makoto.

Personal Author:

Arnold, Bruce Makoto.

Edition:

1st ed.

Physical Description:

1 online resource (349 pages)

Series:

Food and Foodways Series

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 Liu -- Chapter 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 Chong -- Chapter 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 Birkle -- Chapter 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.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Chinese restaurants -- United States -- History.

Added Author:

Tunç, Tanfer Emin.

Chong, Raymond Douglas.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2018

Publication Information:

Chicago :

University of Arkansas Press,

2018.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5951	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

Bruce Makoto Arnold is a historian specializing in American and Asian cultural history, particularly the areas of childhood, education, and foodways. He is assistant professor of education and childhood history at the Ohio State University in Columbus, Ohio.

Tanfer Emin Tunç is an associate professor in the department of American Culture and Literature at Hacettepe University, Ankara,Turkey. She specializes in American social history, cultural studies, women's and gender studies, and transnational American studies.

Raymond Douglas Chong is president of Generations, LLC in Sugar Land, Texas. He is a sixth generation American Born Chinese. He writes stories, poems, and songs, and he is a filmmaker.

Reviews (1)

Choice Review

This edited volume collects a range of essays that take as their focus the growth, spread, and styles of Japanese and Chinese restaurants in the US. Unlike many books in this category, this volume leaves out discussions of home cooking and cuisines other than Chinese and Japanese, though some attention is paid to synthesizing, hybridizing, fusion, or Pan-Asian food in the modern culinary experience. Restaurants are, the editors suggest, still in need of academic interventions, even if the ground covered here seems well-trodden for non-academic audiences. Focusing on them can help tease out the origins of establishments and institutions that are now fully embedded in the American culinary landscape. The essays are divided between the more expected--urban centers and ethnic enclaves (New York City's Chinatown and Flushing, Queens)--and the unusual--small towns (Oshkosh, Wisconsin) and chain eateries (Panda Express). Chapters range in their methods, scope, and approach, from detailed analyses and close readings of culinary ephemera such as memoirs, family histories, cookbooks, personal accounts, and menus to the histories of particular dishes and restaurants and theoretical approaches about the representation and understanding of these restaurants in mainstream cinema and fiction. Summing Up: Recommended. Advanced undergraduates and above.--Erin Pappas, University of Virginia