About this product

Product Identifiers

PublisherUniversity of Arkansas Press

ISBN-101682260607

ISBN-139781682260609

eBay Product ID (ePID)240407689

Product Key Features

Number of Pages320 Pages

Publication NameChop Suey and Sushi from Sea to Shining Sea : Chinese and Japanese Restaurants in the United States

LanguageEnglish

Publication Year2018

SubjectRegional & Ethnic / Chinese, Food, Lodging & Transportation / Restaurants, Ethnic Studies / Asian American Studies, Regional & Ethnic / Japanese, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)

TypeTextbook

Subject AreaTravel, Cooking, Social Science

AuthorTanfer Emin Tunç

SeriesFood and Foodways Ser.

FormatTrade Paperback

Dimensions

Item Height0.9 in

Item Weight18.7 Oz

Item Length8.9 in

Item Width6 in

Additional Product Features

Intended AudienceScholarly & Professional

LCCN2017-042834

Reviews" Chop Suey and Sushi from Sea to Shining Sea is a provocative and informative collection of essays that examines Chinese and Japanese restaurants in the US from multidisciplinary lenses and frameworks that include archival, historical, ethnographic, and literary methodologies. This new book not only adds to the growing body of work around Asian American and Asian diasporic food studies, its intervention into the discourse of food culture by focusing upon Chinese and Japanese restaurants, their business practices, and the influences of these businesses in "glocal" settings provides much needed material to comprehend the significance that Chinese and Japanese restaurants have had on American culture and society." --Nina Ha

IllustratedYes

SynopsisThe 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., The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the US. These essays show how the taste and presentation of Chinese and Japanese dishes have evolved in hardship over generations of immigrants who became restaurant owners, chefs, and labourers across America., The essays in Chop Suey and Sushi from Sea to Shining Sea examine how the flavor and presentation of Chinese and Japanese dishes evolved in the sweat and hardship of generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and the large cities of America. Vivid, detailed, and sometimes emotional stories illuminate the survival strategies deployed in Chinese and Japanese restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Book jacket.

LC Classification NumberTX945.4.C47 2018