Success In the Chinese Eatery
Success In the Chinese Eatery

Author: Vincent Gabriel

Publisher: eBookIt.com

Published: 2015-08-01

Total Pages: 164

ISBN-13: 1456625438

DOWNLOAD EBOOK

The sale of food by the chinese Eateries has undergone the full cycle in North America, Europe and Australia. When the first Chinese workers came over the Chinese Eatery served to bring to the hungry men what they would eat if they were home. The basic noodle dish with a little bit of meat sustained many for a long time. The noodle captured the attention of foreigners and soon they discovered the subtle taste of Chinese cooking and became addicted, leading to the place of Chinese food as one of the most popular items in the taste of non-Chinese. In time the food became more and more what the non-Chinese customer wanted. The rise of the wealthy Chinese tourist has revived the standard of Chinese working outside of China. This book serves the purpose of teaching the non-Chinese how to please the Chinese diner and to please him with that unique blend of Chinese cooking styles, using non-Chinese ingredients, in a non-Chinese kitchen and serving Chinese customers from China. It has been a long learning journey to come so far but the end of the chinese Eatery bringing everything edible to the world has been reached.

Success In the Asian Eatery
Success In the Asian Eatery

Author: Vincent Gabriel

Publisher: eBookIt.com

Published: 2015-08-01

Total Pages: 156

ISBN-13: 1456625403

DOWNLOAD EBOOK

This book is written for the Australian, American, European eatery owner who wants to cater to the 8 million Chinese who tour these countries and the 5 million Indians who travel. I have taken the approach of modern contemporary cuisine that Chinese and Indian tourists will want to eat and towards that aim I have included: A tutorial on spices used A food stop on interesting food that Asians like I have left out other cuisines of the Asian continent that are equally important and special like the cuisines of the Japanese the Malay the Arabic the Thai the Burmese the Vietnamese My wish is that you enjoy yourself, serving the best food to people seeking the comfort food of home.

KFC in China
KFC in China

Author: Warren Liu

Publisher: Wiley

Published: 2008-09-26

Total Pages: 0

ISBN-13: 9780470823842

DOWNLOAD EBOOK

Ranked #5 in INSEAD’s Top Ten Knowledge Articles for Q2 2009 This book examines the major contributing factors which catapulted KFC to the top of the Chinese restaurant service industry in less than two decades. It focuses on KFC China's competitive differentiators, and how they jelled in support of a coherent business strategy, and of each other. The successful execution of KFC China's business strategy has since been rewarded with an unlikely industry leadership position in growth, profitability, market share, and brand recognition in the world's fastest growing economy.

Chop Suey
Chop Suey

Author: Andrew Coe

Publisher: Oxford University Press

Published: 2009-07-16

Total Pages: 321

ISBN-13: 0199758514

DOWNLOAD EBOOK

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.

Number One Chinese Restaurant
Number One Chinese Restaurant

Author: Lillian Li

Publisher: Henry Holt and Company

Published: 2018-06-19

Total Pages: 303

ISBN-13: 1250141303

DOWNLOAD EBOOK

Named a Must-Read by TIME, Buzzfeed, The Wall Street Journal, Star Tribune, Fast Company, The Village Voice, Toronto Star, Fortune Magazine, InStyle, and O, The Oprah Magazine "A joy to read—I couldn't get enough." —Buzzfeed "This novel practically thumps with heartache and sharp humor." —Chang-rae Lee, New York Times bestselling author of Native Speaker An exuberant and wise multigenerational debut novel about the complicated lives and loves of people working in everyone’s favorite Chinese restaurant. The Beijing Duck House in Rockville, Maryland, is not only a beloved go-to setting for hunger pangs and celebrations; it is its own world, inhabited by waiters and kitchen staff who have been fighting, loving, and aging within its walls for decades. When disaster strikes, this working family’s controlled chaos is set loose, forcing each character to confront the conflicts that fast-paced restaurant life has kept at bay. Owner Jimmy Han hopes to leave his late father’s homespun establishment for a fancier one. Jimmy’s older brother, Johnny, and Johnny’s daughter, Annie, ache to return to a time before a father’s absence and a teenager’s silence pushed them apart. Nan and Ah-Jack, longtime Duck House employees, are tempted to turn their thirty-year friendship into something else, even as Nan’s son, Pat, struggles to stay out of trouble. And when Pat and Annie, caught in a mix of youthful lust and boredom, find themselves in a dangerous game that implicates them in the Duck House tragedy, their families must decide how much they are willing to sacrifice to help their children. Generous in spirit, unaffected in its intelligence, multi-voiced, poignant, and darkly funny, Number One Chinese Restaurant looks beyond red tablecloths and silkscreen murals to share an unforgettable story about youth and aging, parents and children, and all the ways that our families destroy us while also keeping us grounded and alive.

The Chinese Secrets for Success
The Chinese Secrets for Success

Author: YuKong Zhao

Publisher: Morgan James Publishing

Published: 2013-04-01

Total Pages: 259

ISBN-13: 1614485364

DOWNLOAD EBOOK

Go beyond the tiger mom philosophy with “a more balanced—and more useful—elaboration of how to apply each [Confucian] value” (Kirkus Reviews). Today, many American families are facing the economic fallout of global competition, a decline in education quality, the potential reduction of Social Security and Medicare benefits, and high oil prices. The answer to these problems can be found in five inspiring Confucian values regarding career aspiration, education, money management, family, and friendship—the untold secrets behind the rise of China and the success of Asian Americans, whom the Pew Research Center calls the highest-income and best-educated racial group in the US. Based on his bicultural living experience and deep understanding of Confucianism, YuKong Zhao connects ancient Chinese wisdom to today’s real-life challenges and shares an “inside view” of how Chinese Americans apply these values to their lives and make themselves successful in their careers and as parents. Using an insightful cross-cultural perspective, he advocates a balanced approach that combines the strengths of Confucian values and American culture. He challenges many prevailing pop-culture values and offers sensible solutions that are refreshing, distinctive, and effective. “Will we be able to learn from other countries? Can we take the best practices and apply them to our own culture? I believe we have no choice in the matter if we are to be among the global leaders in the future. The Chinese Secrets for Success is a good start to at least getting us thinking in a productive way.” —Executive Leader Coach (execleadercoach.com)

The Fortune Cookie Chronicles
The Fortune Cookie Chronicles

Author: Jennifer 8 Lee

Publisher: Hachette+ORM

Published: 2008-02-01

Total Pages: 237

ISBN-13: 0446511706

DOWNLOAD EBOOK

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, USA
Chop Suey, USA

Author: Yong Chen

Publisher: Columbia University Press

Published: 2014-11-04

Total Pages: 325

ISBN-13: 0231538162

DOWNLOAD EBOOK

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

American Chinese Restaurants
American Chinese Restaurants

Author: Jenny Banh

Publisher: Routledge

Published: 2019-09-05

Total Pages: 327

ISBN-13: 0429938896

DOWNLOAD EBOOK

With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing up in an American Chinese restaurant. This is the first book based on personal histories to document and analyze the American Chinese restaurant world. New narratives by various international and American contributors have presented Chinese restaurants as dynamic agencies that raise questions on identity, ethnicity, transnationalism, industrialization, (post)modernity, assimilation, public and civic spheres, and socioeconomic differences. American Chinese Restaurants will be of interest to general readers, scholars, and college students from undergraduate to graduate level, who wish to know Chinese restaurant life and understand the relationship between food and society.

From Canton Restaurant to Panda Express
From Canton Restaurant to Panda Express

Author: Haiming Liu

Publisher: Rutgers University Press

Published: 2015-09-09

Total Pages: 219

ISBN-13: 0813574773

DOWNLOAD EBOOK

"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